These crispy smashed potatoes are boiled, gently flattened, and pan-fried in butter before being topped with a garlic-chili sauce and mayonnaise. Everything cooks on the stovetop, leaving the oven free, and the recipe takes 50 minutes from start to finish.
Why You'll Love These Crispy Smashed Potatoes
- No oven needed: A pot and a skillet take care of the cooking, so there is no oven to preheat.
- A flavorful homemade sauce: Garlic, parsley, smoked paprika, cumin, and white wine vinegar give the potatoes a savory, smoky finish with a little heat.
- Clear cooking cues: The potatoes are ready to smash when fork-tender, then ready to turn when a golden crust has formed underneath.
I first made these smashed potatoes when I wanted something crisp and flavorful without turning on the oven. I liked the idea of boiling the potatoes first, then flattening them and finishing them in a skillet, because you get those golden edges while the centers stay soft. Over time, I started keeping the garlic, parsley, smoked paprika, and cumin in a separate sauce rather than cooking them with the potatoes, which gives the finished dish a much fresher flavor.
I usually serve them with small dollops of mayonnaise and plenty of the garlic-chili sauce spooned over the top. If you like this combination of peppers, spices, and olive oil, you might also enjoy my muhammara. The butter-and-garlic flavors also remind me of my garlic butter chicken thighs, although these potatoes have a smokier, slightly tangier finish from the paprika and white wine vinegar.
Key Ingredients in Smashed Potatoes
You'll find the full ingredient list and quantities in the recipe card. These are the ingredients that make the biggest difference:
- Baby potatoes: Their small size makes them suitable for boiling whole and flattening into individual pieces. Leave the skins on to help hold them together.
- Unsalted butter: Used for pan-frying, it gives the potatoes a buttery flavor while keeping the added salt separate.
- Garlic, parsley, and dried chili: These form the sauce's aromatic base, with parsley providing an herbal contrast to the garlic and chili.
- Smoked paprika and cumin: Paprika brings smoky flavor, while cumin adds warm, earthy seasoning.
- Olive oil and white wine vinegar: The oil carries the spices, and the vinegar adds acidity to balance the butter and mayonnaise.
How to Make Crispy Smashed Potatoes
The printable recipe card has the complete quantities and instructions. Here is how the stages fit together:
1. Boil the potatoes: Simmer the baby potatoes in salted water for 15-20 minutes, until a fork goes in easily, but the potatoes still hold their shape.
2. Blend the sauce: While the potatoes cook, blend the garlic, parsley, dried chili, seasonings, olive oil, and white wine vinegar until finely combined.
3. Cool and smash: Drain the potatoes and let them cool for 10 minutes. Melt the butter in a large skillet, add the potatoes, and gently flatten them with the bottom of a glass.
4. Pan-fry and finish: Cook over low-medium heat for around 4-5 minutes per side, until golden and crisp. Transfer to a plate and finish with the sauce and mayonnaise.
Tips for Crispy Smashed Potatoes
- Drain thoroughly: Let excess cooking water drain away before the cooling stage so the potatoes are not wet when they go into the butter.
- Keep them in one layer: Each flattened potato needs contact with the skillet to brown. Use a pan large enough to hold them without stacking.
- Support them when turning: Slide a spatula underneath each potato and turn it gently to keep the soft center together.
- Add toppings at the table: Spoon on the sauce and mayonnaise just before eating so the crust spends less time in contact with the wet toppings.
Storage
Store leftover potatoes in an airtight container in the refrigerator for up to 3 days. Where possible, refrigerate the garlic-chili sauce separately and add the mayonnaise when serving. Keep the sauce at 40°F (4°C) or below and use it within 3 days of preparation. Reheat the potatoes in a skillet until hot throughout; they may regain some crispness, although the texture will be softer than when freshly cooked.
What to Serve with Smashed Potatoes
Serve these potatoes alongside Italian grilled chicken thighs for a main meal, or pair them with cucumber avocado feta salad for something fresh alongside. Tomato burrata salad also works well with the smoky sauce and buttery potatoes.
Try These Potato Recipes Next!
Recipe
Crispy Smashed Potatoes with Garlic-Chili Sauce
Ingredients
For the potatoes
- 750 g baby potatoes
- 2 tablespoons salt - for the boiling water
- 2 tablespoons unsalted butter
For the garlic-chili sauce
- 4 cloves garlic - peeled
- 10 g fresh parsley
- 1 small dried chili
- ½ teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon freshly ground black pepper
- 60 ml extra virgin olive oil
- 2 tablespoons white wine vinegar
To serve
- Mayonnaise
Instructions
- Place 750 g baby potatoes in a pot and add enough water to cover them. Add 2 tablespoons salt , bring to a boil, then simmer for 15-20 minutes, until fork-tender but still holding their shape.
- While the potatoes cook, place 4 cloves garlic , 10 g fresh parsley, 1 small dried chili, ½ teaspoon salt, 1 teaspoon ground cumin , 1 teaspoon smoked paprika, ½ teaspoon freshly ground black pepper, 60 ml extra virgin olive oil, and 2 tablespoons white wine vinegar in a blender. Blend until the garlic, chili, and parsley are finely chopped and combined with the oil and vinegar. Transfer to a small bowl.
- Drain the potatoes and let them cool for 10 minutes so they are easier to handle and hold together when flattened.
- Melt 2 tablespoons unsalted butter in a large skillet over medium heat. Add the potatoes in a single layer and gently press each one with the bottom of a glass, flattening it while keeping it in one piece.
- Cook over low-medium heat for approximately 4-5 minutes per side, until golden and crisp. Turn carefully with a spatula, allowing the crust to form before moving the potatoes.
- Transfer to a serving plate, spoon over the garlic-chili sauce, and add dollops of mayonnaise. Serve hot.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
OMG, those potatoes look AMAZING! Golden, crispy perfection – I NEED to try this recipe ASAP!