This Gordon Ramsay’s Smashed Potatoes Recipe is a crispy and buttery recipe, which is made with small potatoes and unsalted butter. It’s an ideal side dish, ready in about 1 hour and 10 minutes.
Jump to RecipeGordon Ramsay’s Smashed Potatoes Recipe Ingredients
For the potatoes:
- 700g small potatoes
- 1–1.2kg medium potatoes
For cooking:
- 1 tbsp salt (for boiling water)
- 30g unsalted butter, melted
- 1 tbsp olive oil
- ¾ tsp salt (for sprinkling)
- ¼ tsp black pepper
- Optional: garlic powder, flaky sea salt, parsley
How To Make Gordon Ramsay’s Smashed Potatoes
- Boil the potatoes: Place the potatoes in a large pot with 1 tablespoon of salt. Cover with cold water and bring to a boil. Cook for 20–30 minutes, until the potatoes are completely fork-tender.
- Dry the potatoes: Drain the potatoes well in a colander. Let them sit and steam dry for about 5 minutes.
- Preheat the oven: While the potatoes dry, preheat your oven to 390°F / 200°C (350°F / 180°C fan).
- Smash the potatoes: Arrange the dry, boiled potatoes on a baking sheet. Use a potato masher or the bottom of a glass to gently but firmly press down on each potato until it’s smashed. Let them sit for another 5 minutes to dry out further.
- Season and roast: Drizzle the melted butter and olive oil evenly over the smashed potatoes. Sprinkle with salt, pepper, and garlic powder (if using). Roast for 45–55 minutes, without flipping, until the potatoes are deeply golden brown and very crispy.
- Garnish and serve: Sprinkle with fresh parsley and flaky sea salt if desired. Serve immediately while hot and crispy.
Recipe Tips
- How do I get the crispiest smashed potatoes? The secret is dryness. After boiling, let the potatoes steam dry in a colander for a few minutes. After smashing, let them sit on the baking sheet for another 5 minutes. This removes excess moisture and allows the butter and oil to crisp them up, not steam them.
- What are the best potatoes to use? Small, waxy potatoes like baby Yukon Golds or red potatoes are perfect. Their skin is thin and their creamy interior holds together well after being smashed.
- Why shouldn’t I flip them while roasting? By not flipping them, the side in contact with the hot baking sheet develops an incredibly deep, golden, and uniformly crispy crust.
- How do I smash them without them falling apart? Be gentle but firm. Press down just enough to flatten the potato into a thick disc. If you press too hard, they will crumble. A potato masher or the flat bottom of a drinking glass works perfectly.
What To Serve With Smashed Potatoes
These crispy potatoes are a fantastic, versatile side dish. They pair perfectly with:
- Roasted chicken or a steak dinner
- Pan-seared salmon or other fish
- A hearty pork chop
- As a base for a breakfast hash with a fried egg on top
How To Store Smashed Potatoes
Refrigerate: Store leftover smashed potatoes in an airtight container in the refrigerator for up to 4 days. Reheat: For the best results and to regain their crispiness, reheat them in a 400°F (200°C) oven or an air fryer for 10-15 minutes until hot and crispy again.
Smashed Potatoes Nutrition Facts
- Calories: 300 kcal
- Carbohydrates: 50g
- Protein: 6g
- Fat: 8g
- Saturated Fat: 4g
- Sodium: 600mg
Nutrition information is estimated per serving and may vary based on ingredients and cooking methods used.
FAQs
Can I make these ahead of time?
You can boil the potatoes a day in advance and store them in the refrigerator. When you’re ready to eat, just proceed with the smashing, seasoning, and roasting steps.
Can I make these in an air fryer?
Yes, smashed potatoes are excellent in an air fryer. After smashing and seasoning, air fry them at 400°F (200°C) for 15-20 minutes, or until they are golden and crispy.
Why do you boil the potatoes in salted water?
Boiling the potatoes in salted water seasons them from the inside out. It’s a crucial step for ensuring the final product is flavorful all the way through, not just on the crispy surface.
Try More Recipes:
- Gordon Ramsay’s Scalloped Potatoes Recipe
- Gordon Ramsay Mashed Sweet Potatoes Recipe
- Gordon Ramsay Crockpot Ranch Pork Chops And Potatoes Recipe
Gordon Ramsay’s Smashed Potatoes Recipe
Course: Side DishCuisine: British-AmericanDifficulty: Easy4
servings10
minutes1
hour15
minutes300
kcalIncredibly crispy on the outside, fluffy on the inside, these golden smashed potatoes are a simple and addictive side dish.
Ingredients
700g small potatoes (or 1-1.2kg medium potatoes)
1 tbsp salt (for boiling)
30g unsalted butter, melted
1 tbsp olive oil
¾ tsp salt (for sprinkling)
¼ tsp black pepper
Optional: garlic powder, fresh parsley
Directions
- Boil potatoes in salted water for 20-30 minutes until fork-tender.
- Drain the potatoes and let them steam dry for 5 minutes.
- Preheat oven to 390°F / 200°C.
- On a baking sheet, gently smash each potato with a masher. Let them rest for 5 more minutes.
- Drizzle with melted butter and olive oil; sprinkle with salt and pepper.
- Roast for 45-55 minutes without flipping, until deeply golden and crispy.
- Garnish with parsley if desired and serve hot.
Notes
- Letting the potatoes dry thoroughly after boiling and smashing is the key to maximum crispiness.
- Do not flip the potatoes during roasting to achieve the best crust on the bottom.
- Small, waxy potatoes like Yukon Golds or red potatoes work best.
- Be gentle when smashing to ensure the potatoes hold their shape.
