How To Make Squashed Potatoes

To make squashed potatoes, you basically boil small potatoes until they’re tender and then gently press each one down until the skin splits and the insides start to flatten out.
 
You can make squashed potatoes with just a few simple ingredients, and once you know how to make squashed potatoes, they become one of those side dishes you’ll want to throw together all the time.
 
This method is a mix between boiled potatoes and roasted potatoes, and the results are crispy on the outside with a soft, fluffy center.
 
If you’ve ever wondered how to make squashed potatoes that taste like they came from a fancy restaurant, this is the easiest way to get there without any complicated techniques.
 
In this post, we’ll walk through how to make squashed potatoes step by step, the best potatoes to use, and a few tips so your squashed potatoes come out golden and delicious every single time.
 
Let’s get into it.
 

How to Make Squashed Potatoes (The Simple Way)

 
To make squashed potatoes, you only need three core things: small potatoes, fat, and heat.
 
That’s really the whole secret behind how to make squashed potatoes that everyone raves about.
 
But before we get to the oven, there are a couple of key steps that decide whether your squashed potatoes turn out great or just okay.
 

1. Start With the Right Potatoes

 
When you make squashed potatoes, the type of potato matters a lot.
 
Baby potatoes, new potatoes, or any small waxy or all-purpose potato work best for squashed potatoes.
 
You want ones that are about the size of a golf ball or a little bigger.
 
Small potatoes hold their shape after boiling, and they squash easily without turning into a mushy mess.
 
If you use huge russet potatoes, they’ll fall apart before you even get to squashing them.
 
So stick with the small ones if you want your squashed potatoes to look and taste right.
 

2. Boil Them Until Fork-Tender

 
Place your potatoes in a large pot and cover them with cold water by about an inch.
 
Add a generous pinch of salt to the water because this is your one chance to season the potatoes from the inside.
 
Bring everything to a boil, then lower the heat and let them simmer for about 15 to 20 minutes.
 
You’ll know they’re ready when a fork slides in easily with almost no resistance.
 
Don’t overcook them, though, because soggy potatoes won’t hold up when you squash them.
 
Once they’re done, drain them well and let them sit in the colander for a few minutes so the surface dries out a bit.
 
That dry surface is what helps your squashed potatoes get crispy later.
 

3. Squash Them Gently

 
This is the fun part of how to make squashed potatoes.
 
Take the bottom of a glass, a mug, or a flat spatula and press straight down on each potato until it cracks open and flattens to about half an inch thick.
 
Don’t press so hard that it breaks completely apart.
 
You want the potato to stay in one piece with the skin split and the inside peeking out.
 
Those little craggy edges and exposed bits are exactly what will turn golden and crispy in the oven.
 

How to Make Squashed Potatoes Crispy in the Oven

 
Now that your potatoes are boiled and squashed, it’s time to get them crispy.
 
This is where your squashed potatoes go from good to unforgettable.
 

1. Coat Them in Fat and Seasoning

 
Drizzle a generous amount of olive oil, melted butter, or even duck fat over the squashed potatoes.
 
Use your hands or a brush to make sure every surface is coated.
 
Then season them well with salt, black pepper, garlic powder, or any herbs you love like rosemary or thyme.
 
Don’t be shy with the seasoning here because this is what gives your squashed potatoes their flavor.
 

2. Roast at High Heat

 
Preheat your oven to 425°F (220°C) and place the potatoes on a baking sheet lined with parchment paper.
 
Make sure they’re spread out in a single layer so they roast instead of steam.
 
Roast your squashed potatoes for about 25 to 30 minutes, flipping them once halfway through.
 
You’re looking for deep golden, crispy edges and bubbling, browned tops.
 
If you want them extra crispy, you can even broil them for the last two or three minutes, but keep an eye on them so they don’t burn.
 

3. Serve Them Right Away

 
Squashed potatoes are at their absolute best straight out of the oven.
 
The contrast between the crunchy exterior and the creamy inside is the whole point of making squashed potatoes this way.
 
Sprinkle a little flaky salt or grated parmesan on top right before serving.
 
They pair beautifully with roasted chicken, steak, or anything you’d normally serve with regular potatoes.
 

Tips So Your Squashed Potatoes Turn Out Perfect

 
A few small tweaks can make a big difference when you make squashed potatoes.
 
Let the boiled potatoes dry completely before squashing them, since moisture is the enemy of crispiness.
 
Use a baking sheet that’s big enough so the potatoes aren’t crowded together.
 
And don’t skip the high heat, because a low oven will give you sad, soft squashed potatoes instead of crispy ones.
 

So, How Do You Make Squashed Potatoes?

 
You make squashed potatoes by boiling small potatoes until tender, pressing them flat, coating them in oil and seasoning, and roasting them at high heat until golden and crispy.
 
It’s a simple process, but the payoff is huge because squashed potatoes come out crunchy on the outside and fluffy on the inside.
 
Now that you know how to make squashed potatoes, you can play around with different seasonings and toppings to make them your own.
 
Give this method a try the next time you want an easy, crowd-pleasing side, and your squashed potatoes just might become the star of the meal.