Chat Potatoes - Oven Roasted Ultra Crispy Smashed Potatoes

Ultra crispy, these smashed Chat Potatoes make a great side dish, appetizer or snack. Baby chat potatoes are boiled then smashed and brushed with melted butter and oven baked until crisp. Easy and delicious golden crunchy potatoes every time.

If I had to pick a vegetable to eat every day, potatoes would win. Hands down. Every time. If you feel the same way about potatoes as me, then this Chat Potatoes recipe for the crispiest ever smashed potatoes will be on repeat in your kitchen.

These roasted chat potatoes are ultra crispy, wonderfully crunchy, and above all - super easy! Often referred to as "smashed" potatoes, first we boil the chats until they are soft and tender. Then they get put onto a baking tray and smashed (or crushed/squashed - whatever term you prefer) so that each potato is broken open a little to expose the middle and the top gets some texture.

They then get some butter and garlic on top, a sprinkle of salt and then we oven bake them. Done. Crisp and buttery potato goodness that taste like a cross between chips (fries) and roast potatoes! These make an awesome side dish to serve with just about anything!

You can also serve these with a seasoned sour cream on the side for dipping or drizzling.

Ingredients you will need to make this recipe

• chat potatoes
• salted butter
• powdered garlic
• fine salt

*Please see the recipe card below for exact quantities and detailed instructions

What are chat potatoes

The term "chat" potatoes generally refers to the size and (lack of) maturity of these potatoes, rather than a specific variety.

They can vary in size but are generally small and round, usually about the size of a golf ball.

Here in Australia, the variety is usually baby coliban potatoes.

These little potatoes are also known by quite a few different names depending on where you live. They might be called cocktail potatoes, new potatoes, baby potatoes, mini potatoes or creamer/creamers potatoes, just to name a few!

How to cook crispy smashed chat potatoes

1. Boil chat potatoes until tender, then drain.
2. Tip onto baking tray lined with paper towel. Squash lightly to crack open to steam dry.
3. Combine garlic powder and salt with melted butter.
4. Crush potatoes a little more, then brush with melted butter and bake.

*Please see the recipe card below for exact quantities and detailed instructions

My top tips for making this recipe

• Try to choose potatoes of roughly the same size so they cook evenly.
• The reason I lay the potatoes out on paper towel initially is to absorb excess water that collects under the potatoes.
• I use a potato masher to smash the potatoes. You could use a large fork or something similar if you like.
• The first initial "crack" is to open up the potato and let some steam escape so the inside gets a little drier.
• You don't want to flatten these potatoes out completely or you won't get any of the fluffy inside texture to contrast the crisp outside.
• The drier your potatoes and the more cracks and crevices for the heat to get into the crisper your result will be.
• If you smash your potatoes, but have some large flat areas (where the skin has held together) I use two forks to break the surface of these areas up a little. Helps them get crispy.
• I use a silicone pastry brush to brush on the melted butter.

Serving suggestions and ideas for add ins

• Chopped fresh herbs (I like to use fresh sage) in the melted butter are a nice touch, but they will get very dark in the oven.
• Truffles are awesome with potatoes, try my recipe for truffle aioli that won't break the bank!
• A great accompaniment for these crispy chat potatoes is seasoned sour cream. It's a quick and easy dip made with pantry staples.
• Serve these roast chat potatoes with my spicy sriracha aioli.

Watch the video showing how to make this recipe

Other potato recipes you may like

Parmentier Potatoes - golden little nuggets of cubed potato, oven baked until they are crispy then sprinkled with a rosemary and lemon salt.

Extra Crispy Oven Baked Potatoes - crispy and crunchy baked potatoes, glass-like on the outside but fluffy in the middle.

📖 Recipe

Chat Potatoes - Oven Roasted Ultra Crispy Smashed Potatoes

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Chat Potatoes - Oven Roasted Ultra Crispy Smashed Potatoes. Baby chat potatoes are boiled then smashed and brushed with melted butter and baked until crisp.

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Total Time: 1 hour hour 35 minutes minutes

Serving: 4

Calories: 175kcal

Author: Lee-Ann Grace

Ingredients

MetricUS customary

• 12 chat potatoes usually about 600g
• 3 tablespoon salted butter
• ¼ teaspoon garlic powder
• fine salt to taste

Instructions

• Pre heat oven to 200c.
• Line a baking tray with a sheet or two of paper towel and set aside.
• Boil chat potatoes until tender (usually 18 - 20 minutes), then drain.
• Tip drained potatoes onto the lined baking tray. Using a potato masher, press down on each potato once - just firmly enough to crack open the potato slightly and allow steam to escape.
• Place the salted butter in a small bowl and melt in the microwave. Then add garlic powder and salt to taste and mix to combine.
• Remove the paper towel from under the potatoes, drying any excess moisture from the tray as you go. Space them out on the tray so that when they are crushed they don't touch each other.
• Crush each potato a bit further to create more cracks and crevices (see my notes) and allow them to steam dry again for 5 minutes.
• Brush potatoes with melted butter mixture.
• Bake for 50 - 60 minutes (don't flip them) or until potatoes are browned and crisp.
• Serve immediately, sprinkled with extra salt to serve if you like.

Notes

• Try to choose potatoes of roughly the same size so they cook evenly.
• The reason I lay the potatoes out on paper towel initially is to absorb excess water that collects under the potatoes. 
• I use a potato masher to smash the potatoes. You could use a large fork or something similar if you like.
• The first initial "crack" is to open up the potato and let some steam escape so the inside gets a little drier.
• You don't want to flatten these potatoes out completely or you won't get any of the fluffy inside texture to contrast the crisp outside.
• The drier your potatoes and the more cracks and crevices for the heat to get into the crisper your result will be. 
• If you smash your potatoes, but have some large flat areas (where the skin has held together) I use two forks to break the surface of these areas up a little. Helps them get crispy.
• I use a silicone pastry brush to brush on the melted butter.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

Nutrition Facts

Chat Potatoes - Oven Roasted Ultra Crispy Smashed Potatoes

Amount Per Serving

Calories 175

* Percent Daily Values are based on a 2000 calorie diet.