Crispy Smashed Roast New Potatoes | Easy - Recipe Winners (2024)

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Crispy Smashed Roast New Potatoes | Easy - Recipe Winners (1)

Crispy Smashed Roast New Potatoes are a perfect way to cook potatoes with an ultra crispy skin, crunchy nooks, and crannies with soft, buttery potato on the inside.

Essentially you’re cooking the Crispy Smashed Roast New Potatoes twice. Firstly boiling them till they’re soft then squeezing them till you’ve lots of peaky nooks and crannies.

Next up drizzle the potatoes with olive oil and season with salt and pepper. Throw them into a hot oven and get ready for some of the best potatoes you’ll ever have eaten.

They’re golden brown and all the pieces of skin and potato have turned wonderfully crispy whilst the potato inside remains soft and fluffy.

Everyone loves these and they are the first to go at any barbecue we have.

At a Glance This Is What You Need To Make Crispy Smashed Roast New Potatoes

Crispy Smashed Roast New Potatoes | Easy - Recipe Winners (2)



Shopping List

new potatoes

What Type Of Potatoes Should I Use

Select potatoes that are roughly the same size ( not too big), and potatoes that are starchy as they become soft and fluffy when cooked. Starchy potatoes don’t hold their shape well which makes them great for squashing.

Starchy Potato Suggestions

pontiacs – considered a good all-rounder ideal for boiling, baking or frying
coliban – a starchy white fleshed potato
desiree – are both waxy and starchy
russet – has a white, dry and starchy flesh
yokon gold – starchy, and great for baking, mashing or deep frying

Let’s Make Crispy Smashed Roast New Potatoes – cook and then prepare the butter mixture

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Nooks And Crannies

When you squeeze your potatoes try to create as many rough edges as possible as these are the bits that get tinged with golden crispiness which is exactly what you’re after.

The oil and butter seep into these nooks and crannies and creates the crispiness.

Numerous recipes call for the potatoes to be squashed flat which creates just one flat crispy disc. For us we prefer all the highs and lows of crispy skin and potato, which is why we squeeze the potato so they’re all gnarly and knobbly.

It doesn’t matter if bits of potato break away, you just squeeze them back together and reshape them. Too easy!

Squash, Butter and Bake – sounds like the name of a song, but it’s really the key to making the best crispy potatoes you’ve ever had! 😄

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Roast New Potatoes with Garlic and Anything Else You Can Think Of.

Crispy Smashed Potatoes are fabulous on their own, or set up a smashed potato bar for your next gathering offering guests a choice of one, or all of the suggested toppings below.

  • melted butter with minced garlic
  • sour cream and chives
  • grated parmesan
  • pesto
  • guacamole
  • fried bacon with sour cream and spring onions
  • cheddar cheese
  • pickled onions

Versatile potatoes

Potatoes are the ultimate all-rounder, they’re fabulous baked or grated for the yummiest Crispy Hash Browns or made into Pommes Anna as a delicious accompaniment to a great steak or what about our Whipped Creamy Mashed Potatoes to play alongside your Thanksgiving turkey. Any way you prepare potatoes they can and very often are the star of the show.

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How Far Ahead Can I Make Crispy Smashed Roast New Potatoes

You can prepare your smashed potatoes up to 2 days ahead of cooking them. Boil the potatoes, drain them and allow them to sit in the colander for 5 or so minutes to release more steam then squeeze and shape them.

It’s best to pre squeeze the potatoes while they’re still hot otherwise the potatoes won’t squeeze as easily once they’re cold.

If you’ve enough room in your fridge you can place them onto your baking tray ready to drizzle oil and season them just before popping the tray in the oven.

If not, store the potatoes in an airtight container once cold and place a sheet of hand towel between each layer.

Don’t forget to let us know what you thought when you make these fabulous Crispy Smashed Roast New Potatoes in the comments below.

Crispy Smashed Roast New Potatoes | Easy - Recipe Winners (12)

Yield: as many as you like!

Crispy Smashed Roast New Potatoes

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Crispy smashed potatoes isn't so much a recipe, as a technique. Use as many potatoes as you need, and boil, smash and bake away!


  • as many even sized potatoes that you wish
  • extra virgin olive oil
  • melted butter
  • salt
  • freshly ground black pepper


  • boil potatoes till tender
  • drain and leave to cool in colander till they are cool enough to handle
  • preheat oven to 190 c(375 f)
  • line a baking sheet with baking paper
  • squash potatoes till you have as many peaks as possible
  • heat the butter and oil in a saucepan over a low heat until the butter has melted
  • drizzle or paint the potatoes with the butter and oil mixture
  • sprinkle with salt and pepper
  • bake on the middle shelf for 40-50 minutes or until golden brown
  • serve and enjoy!


  • you can boil and squash the potatoes a day or 2 ahead and leave them covered in the refrigerator until you're ready to bake the potatoes.

Nutrition Information

Amount Per Serving Calories 0Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 0mgCarbohydrates 0gFiber 0gSugar 0gProtein 0g


One of Coopers favourite past times is eating pegs, if one falls on the ground…….. it’s gone

Crispy Smashed Roast New Potatoes | Easy - Recipe Winners (13)

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Crispy Smashed Roast New Potatoes | Easy - Recipe Winners (2024)


How does Gordon Ramsay make smashed potatoes? ›

Gordon Ramsay begins by boiling the potatoes in salted water. Next, he drains the potatoes. After that, he stirs in butter, sour cream, herbs, and seasoning. This is Gordon Ramsay's version of smashed potatoes, which differs from the one in this recipe.

Why won't my potatoes get crispy? ›

To make crispy roast potatoes, the temperature of the oven needs to be hot. If the oven is too hot the potatoes will burn before they crisp up. If the oven temperature is too cold your potatoes will not be crispy.

Why do you soak potatoes in water before roasting? ›

Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.

How does Gordon Ramsay make roast potatoes crispy? ›

In a video online, Gordon explained: “For crispy roast potatoes, you can depend on them, my tip is to parboil them, leave them to steam dry, then sprinkle them with semolina or flour, and then give them a good roughing up.”

Why are my smashed potatoes falling apart? ›

This could be caused by a few things. Your potatoes may be under-cooked: If the potatoes aren't boiled all the way through, they may not hold their shape when being smashed and then crumble. Your potatoes may be over-smashed: Don't be too aggressive when smashing the potatoes as this can cause them to break apart.

Why do restaurants bake potatoes in foil? ›

Some say wrapping baked potatoes in aluminum foil helps them cook faster (aluminum conducts heat, then traps it), and it does keep them hot for longer once they come out of the oven, which is why we think restaurants use this method. Wrapping potatoes will also give you a softer, steamed skin, if that's what you like.

How do you thicken smashed potatoes? ›

Option 1: Turn up the heat on your stovetop to draw out the moisture. Option 2: Add a teaspoon of a thickening agent like cornstarch, flour or powdered milk until you reach the desired thickness. Option 3: Mix in 1 tablespoon of dehydrated potatoes until mashed potatoes are thicker.

What potatoes does Ina Garten use for mashed potatoes? ›

Garten's recipe uses a few simple ingredients, including Yukon Gold potatoes.

How do you keep roast potatoes crispy? ›

If you want to make this roast potatoes day before recipe and keep the potatoes crispy, ensure you put them in hot oil before baking them. This will help the potatoes stay crispy. If you're preparing roast potatoes in advance and find they have gone soggy in the fridge.

Which oil is best for roast potatoes? ›

Neutral, low-cost oil such as vegetable oil, canola oil, safflower oil, peanut oil, corn oil, coconut oil, avocado oil, etc., work well for roasting. These oils have a high smoke point, allowing the potatoes to get very hot to achieve maximum crispiness.

Why put flour on roast potatoes? ›

Roast for 1hr until golden and crisp, and don't forget to turn them occasionally to ensure they cook evenly. Here's a few tricks to try to make them even more delicious. Sprinkle your parboiled potatoes with flour. This gives potatoes extra crunch.

What happens if you don't soak potatoes before baking? ›

Yes! Soak the potatoes in cold water to remove the excess starch from the outside of the potato. There are a few reasons why you want to remove that starch (it makes the potatoes burn, it keeps them from crisping up, it turns to sugar) but all you really need to remember is to soak them at least one hour.

Should you boil potatoes before roasting them? ›

Boil chunks of potato until they're just tender, toss them none-too-gently with fat (ideally beef drippings) to rough up their surface, then roast them until they're crisp and crackling. The boiling and roughing-up steps are the real keys.

What happens if you don't soak potatoes in water? ›

"Placing [peeled and cut] potatoes in water helps prevent oxidation, which turns their exposed flesh brown," says Ronna Welsh, the author of The Nimble Cook and the owner and chef instructor at Purple Kale Kitchenworks in Brooklyn, N.Y. While oxidation won't make the potatoes unsafe to eat, it does change their flavor.

What kind of potatoes does Gordon Ramsay use? ›

If you're looking for a fluffy, dry texture in a potato, especially for mashed, roasted, or fried potatoes, Gordon Ramsay suggests you opt for a floury type of potato like a King Edward, with a smooth, creamy flesh, a Desiree, which comes with red skin, or a Heritage potato, which comes in several different colors, ...

What's the difference between smashed potatoes and mashed potatoes? ›

While some people might use the terms smash and mash interchangeably, they are not the same. 'Smash' is when you merely break something into pieces. However, "mash" means you reduce a food to a soft, pulpy mass.

How to make chef quality mashed potatoes? ›

  1. Place potatoes in a large pot and cover with salted water. Bring to a boil. ...
  2. Drain potatoes, then return to the pot. Turn heat to high and allow potatoes to dry for about 30 seconds. ...
  3. Mash potatoes with a potato masher twice around the pot, then add milk and butter. Continue to mash until smooth and fluffy.
Aug 16, 2022

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