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Shallow fry · Beginner

Crispy smashed potatoes

Craggy edges, soft centers, and plenty of room for salt.

35 minServes 4Beginner
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Illustration of golden potatoes with herbs Save

Let's make it.

  1. Simmer potatoes in salted water until a knife slides into the center easily, but the potatoes still hold together. Drain and let steam dry until the surfaces look matte.
  2. Gently flatten each potato with the base of a glass; aim for an even thickness and keep the pieces mostly intact so they are easier to turn.
  3. Heat oil in a wide skillet over medium-high heat. Add potatoes in a single layer without crowding; work in batches if needed.
  4. Cook without moving until the undersides release and turn crisp, then turn once and brown the second side. Season and add herbs while hot.
The little thing that matters

Dry surfaces brown faster. If the pan is crowded, trapped steam softens the crust, so use a second batch instead of adding more oil.

Why it works

Simmering cooks the centers before the skillet work begins. Steam-drying after draining removes surface water, and flattening creates more edges that can meet the hot pan. Press gently: potatoes that split into loose chunks are harder to turn as a single piece. Leave each potato in place until its underside releases easily; moving it early tears away the forming crust. A wide skillet gives steam room to escape instead of collecting around the edges.

Serve it

Finish with herbs and salt while the potatoes are hot. They work beside eggs or a simple salad; keep any sauce on the side if you want the craggy edges to stay crisp. For a sharper finish, squeeze a little lemon over each serving at the table rather than over the entire skillet.

If it goes wrong

If they brown too fast, lower the heat so the second side can catch up. If they look pale and damp, spread them farther apart or finish in another batch. If one breaks while turning, leave the pieces cut-side down to brown rather than pressing them back together.

For meat and seafood, use a food thermometer and the current safe minimum temperature chart to verify doneness. Keep water away from hot oil.

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