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Crispy Smashed Potatoes
This recipe is adapted from a breakfast favorite at the Palace Diner in Biddeford, Maine. Boiled potatoes can be refrigerated for up to 2 days before frying. As an alternative to frying, evenly coat the smashed potatoes with 1/4 cup oil and roast at 500 degrees until golden brown, 20 to 30 minutes.
3 lb. small red potatoes (about 2" in diameter), scrubbed
4 sprigs fresh thyme
1 bay leaf
2 tsp. whole black peppercorns
1/4 tsp. crushed red pepper
3 quarts vegetable oil (For Frying)
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Crispy Smashed Potatoes

Crispy Smashed Potatoes

Crispy Smashed Potatoes
One Star Guiding Stars
  • Servings:Serves 6 to 8
  • Prep Time:5 minutes
  • Cook Time:30 minutes
1. Place potatoes in a large Dutch oven and cover with 1" cold water. Add 1 tablespoon salt, herbs, and spices and bring to a boil.
2. Reduce heat to medium-low and simmer until potatoes are just fork-tender, 12 to 15 minutes. Drain potatoes, let cool slightly, then refrigerate until completely cold, about 1 hour.
3. To fry: Turn oven to warm. Pour oil in a large Dutch oven until it measures about 2" deep and heat over medium-high until oil reaches 350 degrees. Meanwhile, flatten potatoes with your palm until they are about 3/4" thick (edges will look cracked).
4. Working in batches, fry potatoes until deep golden brown and crispy, 3 to 5 minutes, adjusting heat as needed to maintain oil temperature.
5. Transfer potatoes to a paper-towel-lined baking sheet, season with salt, and place in oven. Repeat with remaining potatoes and serve.
Source: Hannaford fresh Magazine, March - April 2016