Crispy Smashed Fried Potatoes
While I love serving these crispy smashed fried potatoes as an elevated appetizer or side dish for holiday gatherings like Christmas or New Years Eve. They can also be paired with a perfectly seared steak, roasted chicken or an accompaniment to brunch. The key to these potatoes is boiling them until they are tender first (rather than baking) then smashing and pan frying them. They are light and fluffy on the inside and crispy on the outside. The fresh herbs add a great flavor to complement the creamy crème fraîche, caviar and roe. I’ve got a few other favorites in this flavor family – like sour cream and onion crispy potatoes and cheesy twice baked potatoes – if you’re in the mood to explore.
Key Ingredients in This Recipe
- Potatoes – I use fingerling potatoes in this recipe. They are small, oblong potatoes that are particularly well-suited for roasting or frying. In this recipe I first boil them until tender then dry then before they are fried in a pan until crispy.
- Crème fraîche – Serving these potatoes with crème fraîche makes for a creamy contrast to the crispy potatoes. If you can’t find creme fraîche, substitute with sour cream.
- Caviar and roe – Topping the potatoes with roe elevates them for special occasions like holidays. They can be omitted if desired though they add a salty touch to the dish. I use a combination of both caviar and salmon roe for a mix of colors though one or the other can be used.
A full ingredient list with exact amounts can be found in the recipe card below.
Swaps and Substitutions
- Omit the caviar and/ or roe if desired. If if you’ve got extra, add it to this fried chicken and caviar bar.
- The chives can be swapped with thinly sliced green onion.
- If you cannot find crème fraîche, sour cream makes a good substitute.
- Other small, waxy potatoes like new potatoes, baby potatoes or Yukon gold potatoes can be used in place of the fingerling potatoes. Note that larger potatoes may take longer to cook.
How to Make Crispy Smashed Fried Potatoes
Add the potatoes to a large saucepan or large pot, cover with water by 1-inch and bring the water to a boil. Cook until fork tender, about 15 minutes. Drain and let the potatoes completely dry.
Heat a large cast iron pan over medium heat, add the olive oil and heat through. Working in batches if needed, add the potatoes in a single layer. Using the flat side of a spatula, press down and smash them. Season to taste with salt and pepper then add the garlic to the pan.
Fry the potatoes until the outside is crispy, about 3 minutes. Use a spatula to carefully flip the potatoes and continue to fry on the other side until golden brown, about an additional 2 minutes.
Remove to a serving platter and top with creme fraiche, caviar, roe, chives and dill. Serve immediately.
How to Prep this Recipe in Advance
The potatoes can be boiled up to a day in advance then stored refrigerated in an airtight container until ready to finish the recipe and serve (up to 2 days in advance). Smash continue with as directed in the rest of the recipe below.
FAQ – Frequently Asked Questions
Start by boiling small potatoes until fork-tender, then gently smash them with a metal spatula to create rough edges. These edges increase surface area, delivering a crisp, golden crust when fried or roasted.
I use fingerling potatoes in this recipe. They are small, oblong potatoes that are particularly well-suited for roasting or frying. Small Yukon Golds or baby new potatoes also work well.
Yes! Boil and cool the potatoes ahead of time, store them until needed, then smash and fry. This is a great time-saving hack for dinner parties!
Frying in a skillet achieves a quick, crackling crust. Roasting at 450 °F for about 20 minutes delivers similarly crisp results with less oil, especially if the potatoes are spread out on a hot, oiled baking sheet.
Store leftovers in the fridge for up to 3–5 days in an airtight container. To re-crisp, reheat briefly in a 400ºF oven or air fryer for a few minutes rather than the microwave.
Other Recipes to Try
If you enjoy this crispy smashed potatoes recipe, I recommend checking out some of these potato preparations and share your thoughts on Instagram:
Made this dish? Be sure to rate the recipe and drop a comment below! Your feedback means everything (and helps others find it too)!
Crispy Smashed Fried Potatoes
Rate this Recipe
Ingredients:
- 1½ pounds fingerling potatoes
- ¼ cup extra-virgin olive oil
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 3 cloves garlic, smashed
- ¼ cup creme fraiche
- 1 ounce caviar
- 1 ounce salmon roe
- 2 teaspoons diced chives
- 1 teaspoon fresh dill
Instructions:
- Add the potatoes to a large saucepan, cover with water by 1-inch and bring the water to a boil. Cook until fork tender, about 15 minutes. Drain and let the potatoes completely dry.
- Heat a large cast iron pan over medium heat, add the olive oil and heat through. Working in batches if needed. Add the potatoes using the flat side of a spatula to press down and smash them. Season with salt and pepper then add the garlic to the pan.
- Fry the potatoes until the outside is crispy, about 3 minutes. Use a spatula to carefully flip the potatoes and continue to fry on the other side until golden brown, about an additional 2 minutes.
- Remove to a serving platter and top with creme fraiche, caviar, roe, chives and dill. Serve immediately.
Notes:
Nutrition:
TAG ME ON INSTAGRAM TO BE FEATURED ON MY STORIES! @cookingwithcocktailrings
I have made this recipe several times over the last four years and it is always a winner! Not only is it so freaking delicious, but it is super easy and impressive to guests for any dinner party!
That makes me so happy! Thanks for sharing Kristen!