Crispy smashed potatoes are boiled until tender, smashed flat and grilled on the BBQ until golden all over, then finished with grated parmesan. The perfect side.
Smashed Potatoes
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Category
Lunch
Servings
4
Prep time
5 minutes
Cook time
40 minutes
These smashed potatoes are one of those recipes that looks like you’ve put in a lot of effort when the technique is actually very simple. You boil baby potatoes until tender, smash them flat, then cook them on a hot BBQ flat plate until both sides are deeply golden and crisp. Topped with parmesan that melts into all the craggy edges, they’re an easy side dish that will probably be the favourite thing on the table.
The BBQ flat plate is the best way to get that even, all-over crust that’s hard to achieve any other way. The key is to leave them alone while they’re crisping up. Patience here is what separates good smashed potatoes from great ones. If you don’t have a BBQ, a large cast iron pan over high heat on the stove works just as well.
Ingredient Notes
Baby potatoes: Baby potatoes are ideal here because their thin skins crisp up beautifully when smashed and cooked on a hot surface. I look for even-sized ones so they all cook at the same rate. Sebago or dutch cream baby potatoes work well. Avoid larger potatoes as they take longer to boil and don’t smash as neatly.
Olive oil: I use olive oil here for its flavour as well as its role in helping the potatoes crisp up on the flat plate. A good quality extra virgin olive oil makes a real difference. Don’t be tempted to reduce the amount. The oil pooling around the edges of each potato is what creates that golden, slightly lacey crust.
Parmesan: Freshly grated parmesan is what I’d recommend over the pre-grated variety from a bag. It melts into all the craggy edges and crisps up slightly as it cooks. Pecorino Romano is a good substitute if you want a saltier, sharper flavour. Either way, grate it generously. It’s one of only three ingredients and it does a lot of the flavour work.
Equipment
- Large saucepan
- Colander
- BBQ with flat plate (or large cast iron pan)
- Baking paper
- Protein press or heavy frying pan (for smashing)
- Tongs
- Box grater
Ingredients
- 1kg baby potatoes
- 2 tbsp olive oil
- 40g (½ cup) grated parmesan cheese
-
sea salt, to season
Directions
Step 1: Par-cook the potatoes
Place the potatoes in a large saucepan and cover with cold water. Season with salt and place over a high heat.
- Bring to the boil and cook until the potatoes are tender, about 20 minutes.
- Remove from the heat and drain well.
Step 2: Barbecue the potatoes
Preheat the flat plate on the BBQ and drizzle over half the oil.
- Place the whole potatoes on the plate in a single layer then cover with a large piece of baking paper. Squash the potatoes down with a protein press to about 1cm thick. Remove the paper and season with salt, then drizzle with the rest of the oil.
- Cook for 3-4 minutes, or until crisp and brown, then turn over and cook the other side. Transfer to a serving bowl and grate over the parmesan.
Recipe notes
Chef Tips
Don’t touch them while they crisp
Once the smashed potatoes go down on the flat plate, leave them alone. Moving them too early tears the crust before it’s had a chance to set. I wait until they’re visibly golden around the edges and lift cleanly before turning. That’s usually 3-4 minutes, but let the colour tell you, not the clock.
Season the boiling water generously
The water you boil the potatoes in is your only real chance to season the inside of the potato. I salt it well, almost like pasta water. If you skip this step, no amount of oil or parmesan on the outside will fix a bland potato once it’s already cooked.
Storage
Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat in a hot oven at 200°C (390°F) for about 10 minutes or back on the BBQ flat plate to get them crispy again. I’d avoid microwaving as they’ll go soft and lose all that texture.
FAQs
Can I make these without a BBQ? Yes. A large cast iron pan or heavy-based frying pan over high heat on the stove works just as well. You may need to cook in batches depending on the size of your pan. The result is just as crispy, you just have less surface area to work with.
Can I boil the potatoes ahead of time? Yes, and I’d recommend it if you’re cooking for a crowd. Boil and smash the potatoes up to a day ahead, then keep them covered in the fridge. Cook them on the BBQ straight from the fridge when you’re ready. They’ll still crisp up beautifully.
What else can I top these with? Parmesan is my go-to but these are very flexible. Sour cream and chives, garlic butter, or a drizzle of chilli crisp all work well. You could also skip the parmesan entirely and finish with just flaky sea salt and fresh herbs for a lighter version.
