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Crispy Smashed Potatoes

A two-step cooking process yields potatoes that are tender on the inside and crispy on the outside. First, simmer them in salted water. Let cool, then smash the potatoes and fry in a griddle pan until browned. Garnish with a handful of chopped fresh herbs.
Average Customer Rating:
4 out of 5
 out of 
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Crispy Smashed Potatoes
Review 1 for Crispy Smashed Potatoes
3 out of 5
3 out of 5
May 8, 2012
Would You Recommend? Yes
1of 2found this review helpful.
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crispy smashed potatoes
May 8, 2012
This dish is much better with a squeeze of lemon or vinegar added at the end. And some roasted garlic tossed in when crisping them. I always make them in the oven. But if you like potatoes the basic recipe here is just fine.
Review 2 for Crispy Smashed Potatoes
5 out of 5
5 out of 5
Houston, TX
March 18, 2012
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
14of 14found this review helpful.
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Super Fast Gourmet Quality!
March 18, 2012
Have made them twice already. Once with Yukon Gold and once with small red potatoes. Absolutely scrumptious! Potatoes look and taste as if they take much more preparation. If potatoes are a bit larger, allow extra time to simmer. Drain on paper towel, then flatten on wax paper or foil with flat, no slat spatula. Can simmer ahead of time and brown quickly later, if necessary. I used dried rosemary and crumbled it into the olive oil, along with dried thyme when heating oil. Have added butter at beginning of browning, too, using less oil and butter than recommended. Taste wonderful, crisp beautifully on the outside while retaining moist interior. Enjoy!
Pros: Quick, Good Value, Easy, Healthy, Appearance, Adaptable, Impressive, Will Make Again