Portuguese Smashed Potatoes: The Best Potato Side Dish
A Potato Dish Worth Craving: Portuguese Smashed Potatoes
In Portugal, the potato isn’t just a filler on the plate—it’s a canvas for flavor. From simple soups to hearty roasts, it’s a staple ingredient with endless variations. Among the most beloved are Portuguese smashed potatoes, a dish that transforms the humble tuber into something unforgettable. By starting with aromatic boiled yellow potatoes, smashing them halfway, and then frying them in olive oil, you get a side dish that’s crisp, golden, and impossible to resist.
The Smashed Potato Technique
Once the potatoes are parboiled, the magic begins. Each potato is gently smashed—just enough to break it open and flatten it slightly, but not enough to break it apart completely. This step increases the surface area, allowing for more crisp edges when fried. It’s a rustic, hands-on process that adds texture and character. The smashed form creates the perfect balance between a fluffy interior and a golden, crispy exterior once it hits the pan.
Frying in Olive Oil: A Portuguese Essential
Unlike many versions of smashed potatoes that call for butter or vegetable oil, this preparation uses Portuguese olive oil. The potatoes are fried until the edges are crackling and crisp, while the centers stay creamy and soft. A sprinkle of flaky sea salt, fresh parsley, or even a squeeze of lemon completes the dish. The result is simple yet layered with flavor, reflecting the Portuguese tradition of elevating everyday ingredients through technique and care.
Perfect Pairings for Portuguese Smashed Potatoes
Portuguese smashed potatoes are wonderfully versatile and pair beautifully with a range of dishes. They are a natural match for grilled sardines or whole-roasted dorada, staples of coastal Portuguese cooking. They also sit comfortably alongside roasted chicken, lamb chops, or pork skewers. For a more casual spread, serve them as part of a tapas-style table with chouriço, olives, and a fresh tomato salad. Their crispy texture and rich flavor make them a star side dish in any setting.
Final Thoughts: Comfort Food with a Portuguese Soul
At first glance, smashed potatoes seem simple. But when parboiled with aromatics and finished in olive oil, they become something deeply satisfying. The dish bridges comfort and elegance, showcasing the Portuguese gift of creating unforgettable flavors from humble ingredients. Whether you serve them with seafood, roasted meats, or as a standalone snack, these smashed potatoes are proof that even the most familiar foods can be reinvented with care.
Portuguese Smashed Potatoes
Ingredients
- 12 yellow potatoes, 3 per person
- 1 bay leaf
- 10 white peppercorns
- 5-6 garlic cloves
- 1 tbsp kosher salt, diamond crystal preferaby
- water
- olive oil, to drizzle and to shallow fry
- flaky sea salt
Equipment
- large pot
- strainer
- cutting board
- flat edge spatula or knife
Instructions
Parboil the potatoes
- Fill a large pot of water one-fourth or halfway with water, enough to cover the potatoes by 1-2 inches of water. Place on the stove top and turn heat on to high.
Add salt, garlic, bay leaf, and peppercorns.- Once the water is boiling add the potatoes.
- Cook uncovered for 20 minutes.
Remove the potatoes from the water into a strainer.
Frying the smashed potatoes
- Wipe out any water that remains in the pot and add olive oil so that there is about a 1/2 inch depth covering the bottom of the pot. Turn the heat to medium high.
- Once the potatoes are cool enough to touch place a potato on a cutting board. Using a flat spatula or the flat edge of a wide knife press down on the potato to compress it (smash it) to about 1 inch in thickness. The potato should stay in one piece, but if it falls apart into a few pieces this is ok and to be expected.
Once the oil is hot add the smashed potatoes.
Cook for 5 minutes, then flip over. Cook for another 5 minutes (a total of 10 minutes).- After the frying time is complete remove the potatoes to a paper towel lined plate or bowl.
Season with flaky sea salt and serve hot.
