Crispy Smashed Potatoes - You Suck at Cooking (episode 148)
Crispy Smashed Potatoes - You Suck at Cooking (episode 148) is a easy Irish recipe that serves 4. 200 calories per serving. Recipe by You Suck At Cooking on YouTube.
Prep: 15 min | Cook: 55 min | Total: 1 hr 25 min
Cost: $3.40 total, $0.85 per serving
Ingredients
- 2 pounds Baby Potatoes (small, uniformly sized; scrubbed clean)
- 3 tablespoons Olive Oil (extra‑virgin preferred)
- 1 teaspoon Garlic Powder (freshly ground if possible)
- 1 teaspoon Onion Powder
- 1 teaspoon Smoked Paprika (or chipotle powder for heat)
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper (freshly cracked)
Instructions
Wash and Scrub Potatoes
Rinse the baby potatoes under cold water, using a brush to remove any dirt or blemishes.
Time: PT5M
Boil Potatoes Until Fork‑Tender
Place potatoes in a large pot, cover with cold water, add a pinch of salt, bring to a boil, then simmer 10‑15 minutes until a fork slides in easily.
Time: PT15M
Temperature: 212°F
Drain and Dry
Drain the potatoes in a colander and let them sit for 2 minutes to steam‑dry.
Time: PT2M
Preheat Oven
Preheat the oven to 450°F (232°C).
Time: PT10M
Temperature: 450°F
Season and Oil Potatoes
Arrange the boiled potatoes on a parchment‑lined baking sheet. Drizzle with olive oil and sprinkle the garlic powder, onion powder, smoked paprika, salt, and pepper evenly.
Time: PT5M
Smash Potatoes
Using the bottom of a sturdy glass, a potato masher, or a flat spatula, press each potato until it flattens to about ½‑inch thickness.
Time: PT5M
Roast Until Golden and Crispy
Place the sheet in the oven and roast for 40 minutes, flipping the potatoes halfway through for even browning.
Time: PT40M
Temperature: 450°F
Serve
Remove from the oven, let cool 2 minutes, then serve hot. Optional garnish: fresh herbs or extra pinch of salt.
Time: PT2M
Nutrition Facts
- Calories
- 200
- Protein
- 3g
- Carbohydrates
- 30g
- Fat
- 8g
- Fiber
- 3g
Dietary info: Vegetarian, Vegan, Gluten‑Free
Allergens: None (vegan)
Ingredient Substitutions
- Instead of Baby Potatoes: Yukon Gold potatoes, quartered, Red potatoes, halved
- Instead of Olive Oil: Canola oil, Avocado oil
- Instead of Garlic Powder: Fresh minced garlic (1/2 clove)
- Instead of Onion Powder: Finely minced onion (1 tablespoon)
- Instead of Smoked Paprika: Regular paprika, Chipotle powder
- Instead of Kosher Salt: Table salt (reduce to 3/4 tsp)
- Instead of Black Pepper: White pepper
Equipment Needed
- Large Pot
- Colander
- Baking Sheet
- Parchment Paper
- Glass Bottom or Potato Masher
- Tongs
- Oven
Critical Steps — Do Not Skip
- Boiling potatoes until fork‑tender
- Smashing potatoes to uniform thickness without breaking them
- Roasting at high heat to achieve crisp edges
Chef Tips from the Video
- Use parchment paper to prevent sticking and make cleanup easier.
- A sturdy wine glass works well as a makeshift potato masher and adds a fun visual element.
Troubleshooting
Potatoes are crumbly after smashing
Make sure the potatoes are fully fork‑tender before smashing; undercooked potatoes break apart.
Potatoes are soggy, not crispy
Pat them dry thoroughly, use enough olive oil, and keep the oven at 450°F. Flip halfway through roasting.
Potatoes burn on the edges
Reduce oven temperature to 425°F for the final 10 minutes or move the sheet to a higher rack.
Storage
Refrigerator: Store in an airtight container for up to 3 days; reheat in a 400°F oven to restore crispness.
Freezer: Not recommended; texture degrades after freezing.
Room temperature: Do not leave out longer than 2 hours for safety.
Make-Ahead Tips
- Boil the potatoes up to a day ahead and refrigerate; smash and roast just before serving.
- Seasoning can be mixed in a small bowl and stored sealed for later use.
Frequently Asked Questions
What is the cultural significance and history of smashed potatoes in Irish cuisine?
Smashed potatoes, often called "boxty" or "smashed spuds," have roots in rural Irish cooking where small potatoes were boiled, flattened, and fried to stretch limited resources. They became a comfort food associated with hearty, simple meals and are still popular at pubs and family gatherings.
What are the traditional regional variations of smashed potatoes in Ireland?
In the north, potatoes are sometimes coated with butter before smashing, while in the south they may be seasoned with parsley and chives. Some regions add cheese or bacon bits for extra richness.
How is smashed potatoes traditionally served in Irish households?
They are typically served as a side dish alongside stews, sausages, or fish and chips, often accompanied by a dollop of butter or a sprinkle of fresh herbs.
During which Irish celebrations are smashed potatoes commonly enjoyed?
Smashed potatoes appear at St. Patrick's Day gatherings, family Sunday lunches, and at local fairs where they are sold as a quick, filling snack.
What other Irish dishes pair well with smashed potatoes?
They pair beautifully with Irish stew, corned beef and cabbage, grilled sausages, and a simple green salad with vinaigrette.
What makes smashed potatoes special in Irish cuisine compared to regular roasted potatoes?
The smashing creates a larger surface area, yielding extra‑crisp edges while keeping a fluffy interior, a texture prized in Irish comfort cooking.
What authentic ingredients are essential for traditional Irish smashed potatoes?
Traditional recipes rely on small, waxy potatoes, good quality butter or olive oil, sea salt, and sometimes fresh herbs like parsley. The You Suck At Cooking version swaps butter for olive oil and adds garlic powder, onion powder, and smoked paprika for extra flavor.
How has the smashed potato recipe evolved over time in Ireland?
Originally a frugal dish using only potatoes and butter, modern versions incorporate diverse spices, herbs, and even cheese, reflecting global influences while retaining the core technique of smashing and crisping.
What common misconceptions exist about Irish smashed potatoes?
Many think they are simply mashed potatoes baked again, but the key difference is the flattening step that creates a crisp exterior, not a smooth mash.
What are the most common mistakes to avoid when making smashed potatoes?
Avoid undercooking the potatoes before smashing, using too little oil, and overcrowding the baking sheet, all of which lead to soggy or crumbly results.
Why does this recipe use olive oil instead of butter for the roasting step?
Olive oil has a higher smoke point than butter, allowing the potatoes to roast at 450°F without burning, while still delivering a rich flavor.
Can I make smashed potatoes ahead of time and how should I store them?
Yes, you can boil and refrigerate the potatoes up to 24 hours. When ready, smash, season, and roast; reheating in a hot oven restores crispness.
What does the YouTube channel You Suck At Cooking specialize in?
You Suck At Cooking creates humorous, fast‑paced cooking videos that blend satire with straightforward recipes, often focusing on simple, budget‑friendly dishes for home cooks.
How does the YouTube channel You Suck At Cooking's approach to Irish cooking differ from other cooking channels?
The channel presents Irish dishes with a comedic twist, using exaggerated language and unconventional analogies while still delivering clear, functional instructions, unlike more formal culinary channels that stick to traditional presentation styles.
Last updated: August 29, 2026
