Boiled/Fried Potatoes (Smashed)

I made these not realizing that smashed potatoes are very much a well known thing already, but has become one of my favorite ways to make potatoes. Boiled potatoes can be boring and baked or oven-fried can take a while. This is good middle ground that comes out crispy on the outside and soft on the inside.

Boiled/Fried Potatoes (Smashed Potatoes)

Cook Time 15 minutes
Total Time 15 minutes
Course Side Dish
Cuisine American
Servings 1


  • 2-4 gold or red potatoes
  • 3 T Olive oil
  • Salt and pepper


  • Put the potatoes, skin on, into a large pot of salted boiling water. Boil for roughly 25 minutes. You want them to be soft, but hold together when smashed and fried. A fork should be able to be put in and slowly slide off.
    A good alternative to boiling in a pot, that also cuts the time in less than half, is microwaving them in water. Put the potatoes in a microwave-safe bowl, fill with water just enough so the potatoes are pretty much covered, then cover the bowl in plastic wrap. In order to prevent the water from boiling over, and not over-do the potatoes, I tend to microwave in two or three minute increments, totaling roughly 5-8 minutes, depending on how large the potatoes are.
  • When potatoes are soft, put on cutting board and use a small plate to push down hard until they are flattened, an inch or two thick, depending how large the potato.
  • In a cast iron or other skillet, heat olive oil over medium-high heat. Add potatoes and cook for 3-5 minutes until crispy, flipping once.


It makes this recipe much less healthy, but if you can fry the potatoes in some sort of fat or grease, bacon or chicken is preferred, it makes the skin much more crispy and flavorful.
Keyword fried, potatoes

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