Kitchen > Recipes > Crispy Smashed Potatoes

Crispy Smashed Potatoes

Crispy Smashed Potatoes | Border Park Kitchen
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Dairy Free

Gluten free icon | Border Park Kitchen

Gluten Free

For food allergies and intolerances, please carefully check the ingredient list on each product before using or consuming.


  • 1kg potatoes, peeled and cut into small chunks
  • 80 – 120ml (4 – 6 tbsp) olive oil, or deoderised (3rd press) coconut oil, melted (see note)
  • Several sprigs rosemary, ripped into pieces (optional)
  • 2 – 3 tsp sea salt


  1. Boil potatoes. Place potatoes in a large saucepan, cover with water and pop on the lid.
  2. Bring to the boil over medium-high heat. Continue to cook for a further 20 – 25 minutes, or until potatoes are very soft and fork tender.
  3. Preheat oven. Meanwhile, preheat oven to 200˚ Line 2 large shallow trays (with sides) or baking dishes with baking paper or a silicone baking mat.
  4. Drain and place on trays. Drain the potatoes, and place on baking trays. You don’t want to overcrowd the trays because you want as much surface area exposed to the heat as possible to help with the crisping process.
  5. ‘Smash’ potatoes. With a spoon, roughly cut or smash into pieces. The smaller the pieces, the quicker the cooking time, and the crispier they become.
  6. Add flavourings. Generously drizzle potatoes with oil and sea salt. (This is not the time to be stingy with either ingredient!). Sprinkle over rosemary sprigs.
  7. Bake potatoes. Cook for 35 – 45 minutes, turning partway so that all sides get nicely browned. You’ll end up with some intensely crispy bits, and others that are less done. They’re all delicious!
Serve with:  

The World’s Easiest Tuna Bake and a simple salad, or roast meat and steamed vegies.


If you prefer using sweet potato, this particular recipe won’t give you the same crispy result as using ordinary potatoes. Try my Chunky, Crispy Sweet Potato Fries instead.

Boost the flavour:  
  • Use 1/2 oil and 1/2 butter to really elevate the flavour.
  • Use my Onion and Herb Spice Blend in place of the sea salt, or sprinkle with your favourite herbs or chilli flakes.
Storage suggestions:  

Store in an airtight container for up to 4 days.

Peri’s Tip:  

The smaller the pieces, the crispier the potato is …. make sure there’s enough to go around! Enough said ?

Recipe Notes:

Health Tip:

Nowadays we’re becoming more aware of ways to look after our health, including our microbiome. Introducing (or increasing) resistant starch in our diets is a great place to start. See this article for a helpful overview of why it’s beneficial, and the different types found in different foods.

To increase the resistant starch in this dish, the potatoes need to be fully cooled after boiling them. Here’s how to speed up the process:

  1. Drain water from saucepan.
  2. Place cooked potatoes on a plate.
  3. Let potatoes cool a little for 10 minutes on the bench.
  4. Pop potatoes in the fridge for an hour, or until fully cool.
  5. Proceed with step 3 of the recipe above.

Note: Technically they shouldn’t be heated beyond about 80˚C to maintain the most of this starch, but cooling them is at least a step in the right direction.

Peri's Recipe Reflections:

Move over hot chips, you’ve got a rival. And it can be made in any kitchen – without any fancy equipment or ingredients!

I’ve been making my roast potatoes this way for the last 10 years (or more), and hands down, these are the bomb. In fact, I won’t be convinced to try any other roasting method!

And I know what you’re thinking …. you want me to boil the potatoes first, and then roast them? Why would I add in an extra step? I’m just going to have to ask you to trust me – the 2-step cooking method is the secret to making crispy, crunchy potatoes.

They’re terrifically moreish, so make double what you usually do for your family. I promise you there won’t be many leftovers to pack away …. in fact, I’d be surprised if there were any ?.

I’d love to know what your family think of them, so please let me know.

Peri x


P.S. If you make one of my recipes, could you do me a quick favour? Please leave a star rating and review directly on my website. It takes just 2 minutes!

Your feedback is super-helpful, both for me and for others. It also shows search engines like Google know that my recipes are worth sharing. This helps me continue to provide you with lots of free recipes ? Thank you.

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