What are smashed potatoes made of?

The smashed potatoes themselves are made of surprisingly few ingredients. Just potatoes, oil and seasoning (salt and freshly ground black pepper). However, you can get creative and add different flavours. A pinch of smoked paprika to make smoky smashed potatoes. A sprinkle of chilli flakes for a hint of spice. Alternatively, sprinkle with finely chopped rosemary or thyme (or a sprinkle of dried mixed herbs) for herby smashed potatoes. You can even dust with curry powder for a bombay smashed potato vibe.

What is the difference between mashed potatoes and smashed potatoes?

What is the difference between mashed potatoes and smashed potatoes? Although the two names sound similar, they are very different types of potatoes. Mashed (or mash) potatoes are buttery, creamy and smooth. In contrast, smashed potatoes are crispy and crunchy on the outside and soft in the centre. They are both still delicious!

How else can I serve these smashed potatoes?

Where to begin? There are so many ways you can serve smashed potatoes. Here I have made smashed potatoes with crème fraîche, then topped with smoked salmon, pickled red onion and caviar. However, you can add all sorts of different toppings. Scroll up to see some of my suggestions. Honestly, they are one of my favourite canapés for easy entertaining. I always make them at Christmas or if I have a New Year’s Eve dinner party. These smashed potatoes are just great for topping, they are also brilliant for dunking. I love to serve them with a whole host of dips. Sour cream and chive, spicy sriracha mayonnaise, garlicky aioli, guacamole - the options are endless. They are also delicious with garlic labneh or whipped ricotta cheese . You don’t have to stick with cold dips. I love them dunked into molten and gooey baked Camembert or an indulgent cheese fondue. Afterall, cheese and potatoes are always a winning combination. You don’t even have to stick with the light bites/canapé vibe. These smashed potatoes are super versatile and can be served as a side too. Pretty much any dish you serve with potatoes (particularly roast potatoes, rosti or hash browns) you can serve with smashed potatoes. Whether that be as part of a Full English Breakfast instead of hash browns or with a roast chicken as an easy alternative to roast potatoes. For a super simple supper, I love to pan-fry a salmon fillet and serve with smashed potatoes and seasonal greens. Delicious!

Smashed Potatoes with Crème Fraîche

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These gloriously golden and deliciously crispy smashed potatoes with crème fraîche are one of the best ways to enjoy potatoes. They are the perfect snack or base for a light bite or canapé… Although I also make them as a side as they are too good to resist.

Author: Margie Nomura
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: Serves 4-6 (depending how you serve them) 1x
Category: Christmas
Method: Stovetop
Cuisine: worldwide
Diet: Gluten Free

Ingredients

Scale

For the smashed potatoes:

750g baby potatoes
Salt and freshly ground black pepper
Olive oil, for frying (not extra virgin, save that for dressings etc)

For the chive crème fraiche:

About 150ml full-fat crème fraiche
About 1 tbsp freshly snipped chives
Lemon juice, to taste

To serve: (optional)

Smoked salmon, cut into small slices
Quick pickled red onion
Caviar
Freshly snipped chives
Lemon juice, to taste

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Instructions

Line a large baking sheet with non-stick baking paper and set aside.
Pop the potatoes into a large saucepan. Add a generous pinch of salt and fill with water. Bring to the boil, then reduce the heat and simmer for about 15 minutes - or until tender all the way through. The exact time will depend on the size of your potatoes. Drain well and leave to steam dry for a couple of minutes.
Meanwhile, make the chive crème fraiche: pop the crème fraiche in a medium sized bowl. Add the chives and lemon juice, to taste. Mix well then cover and chill in the fridge.
Tip onto the lined baking sheet in an even layer. Using the base of a measuring cup or small glass, press the potatoes to flatten them (don’t worry if they break up a little, those bits will crisp up!). Season with salt and freshly ground black pepper.
Line a separate baking sheet with paper towels and set aside.
Next, in a large non-stick frying pan with relatively high sides, pour in a generous glug of olive oil and set over a medium heat until shimmering. You arent deep frying it but you want a generous glug of oil
Using a spatula slide in as many smashed potatoes as you can fit in a single layer. Shallow fry for about 5 minutes - or until golden brown underneath. Using a palette knife or spatula, carefully flip and continue to shallow fry on the other side for a further 5 minutes - or until crispy and golden on both sides. Remove from the pan using a spatula and place on the lined baking sheet to drain off any excess oil. Repeat with the remaining potatoes.
Arrange the smashed potatoes onto a serving plate and top each with a spoonful of the chive crème fraiche. Alternatively, spoon the crème fraiche into a piping bag and pipe a dollop onto each smashed potato. Carefully arrange a small slice/curl of smoked salmon on top, then a small spoonful of pickled red onions. Top with a small spoonful of caviar. Sprinkle with freshly snipped chives.
Season with freshly ground black pepper and squeeze over a little lemon juice. Enjoy!

Notes

Keeping the smashed potatoes warm: if shallow frying in batches, pop the drained cooked smashed potatoes onto a lined baking sheet and keep warm in a low oven. However, these are delicious served at room temperature - a bit like crisps!

Roasted smashed potatoes: although I find frying these smashed potatoes makes them even crispier, you can absolutely bake them instead. It actually makes it easier to cook for a crowd. Preheat the oven to 200C/180C Fan. After boiling, draining and smashing, tip into a roasting tin and drizzle generously with olive oil. Season with salt and freshly ground black pepper, then roast for about 40 minutes or until gloriously golden and crisp. The exact time will depend on the size of your potatoes.

Make it plant based: you can easily make these smashed potatoes vegetarian by skipping the smoked salmon and caviar. Equally, they can be vegan too - just use a plant based dairy for the crème fraiche. Then have a look at my other topping ideas in the post.

Make it your own: the toppings I have suggested in this recipe are just a guide, feel free to get creative with your own ideas (see FAQs). Alternatively, serve these smashed potatoes without toppings as a side for all sorts of mains.

A note on serving size: if serving these as a canapé, allow 2-3 per person, so you can judge the number of potatoes you need rather than doing it by weight.

Find it online: https://desertislanddishes.co/smashed-potatoes-with-creme-fraiche/