Crunchy Smashed Potatoes in a Pan: You Will Love This!

Who doesn’t love a golden, crispy potato that’s perfectly seasoned and satisfying? These Pan-Fried Smashed Potatoes hit all the right notes: crispy on the outside, soft on the inside, and loaded with flavor.

The process is as simple as it is genius, boil the potatoes until tender, smash them for maximum crispiness, and fry them in a buttery oil blend until they develop that irresistible golden crust. A sprinkle of salt and pepper, and you’re in business. It’s kid-friendly, crowd-pleasing, and incredibly easy to make.

What are Pan-Fried Crunchy Potatoes?

While smashed potatoes might seem like a modern trend, you will be surprised to find out it’s not. This method of smashing potatoes before frying them is said to have originated in Portugal and Australia, where chefs wanted a crispier bite than regular boiled potatoes could offer.

Potatoes themselves have a fascinating history, originating from the Andes in South America before becoming popular across the globe. Today, we enjoy them in countless forms: fries, mashed, baked, and, of course, smashed and fried to crispy perfection.

Pro Tips for the Best Pan-Fried Crunchy Potatoes

• Choose the right potatoes for this dish. Waxy potatoes like Yukon Gold or red potatoes work best. They hold their shape and crisp up beautifully.
• Ensure you boil the potatoes first because this creates that creamy interior while allowing for an ultra-crispy crust when fried.
• You want to flatten them enough to create crispy edges but not so much that they fall apart.
• Let them cook undisturbed. Resist the urge to move them around too soon, but let the crust form before flipping.
• Season the potatoes at the right time. Salt enhances flavor best when added halfway through cooking.

Can I Use Sweet Potatoes Instead?

Yes! Sweet potatoes will work, but they tend to be softer, so be extra gentle when smashing them. They also cook slightly faster, so keep an eye on them in the pan.

What’s the Best Oil to Use?

A high-heat oil like vegetable, canola, or avocado oil works best. Avoid olive oil, as it has a lower smoke point and may burn.

How Do I Get Even Crisp?

Make sure your pan isn’t overcrowded. Cooking in batches allows each potato to crisp up properly.

Can I Add More Spices?

Of course! Garlic powder, paprika, rosemary, or thyme all complement the crispy texture beautifully.

Do These Work as a Main Dish?

Yes! Add a side of dipping sauce and a protein like grilled chicken, and you’ve got a full meal.

Can I Use Leftover Mashed Potatoes?

Not quite—this recipe relies on whole potatoes being smashed, not mashed potatoes, which are too soft.

How To Store Any Leftovers

To store any leftover crispy potatoes, place them in an airtight container and refrigerate. They will stay fresh for up to 2-3 days. When ready to eat, reheat them in a hot pan or in the oven to restore their crispiness.

How to Make Crunchy Smashed Pan-Fried Potatoes

Place cleaned potatoes in a pot of salted water and boil until fork-tender. This ensures they cook evenly and have a soft, fluffy interior.

In a large pan, heat the vegetable oil and butter over medium-high heat until melted and sizzling. Place the potatoes in the pan and using a glass or potato masher, gently smash each potato flat

Let the potatoes cook undisturbed for 5-7 minutes. Sprinkle with salt and pepper and carefully flip each potato and cook for another 5 minutes until crispy and golden brown on both sides.

Enjoy hot, either on their own or with your favorite dipping sauce.