Crispy Smashed Potato Bites

Name: Crispy Smashed Potato Bites
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 7 servings
Cuisine: British
Ingredients: 700g Small Baby Potatoes, about 14; 2 tablespoons Olive Oil; 1/2 teaspoon Sea Salt; Black Pepper, to taste; 80g Sour Cream; 40g Mature Cheddar, finely grated; 2 tablespoons Fresh Chives, finely chopped; 60g Cream Cheese; 50g Smoked Salmon, cut into small pieces; 1 teaspoon Lemon Juice; 50g Soft Goat's Cheese; 20g Walnuts, toasted and roughly chopped; 2 teaspoons Honey

Download

Copy link

Serves 7 260 kcal per serving Prep 15 min Cook 40 min

Ingredients

700g Small Baby Potatoes, about 14
2 tablespoons Olive Oil
1/2 teaspoon Sea Salt
Black Pepper, to taste
80g Sour Cream
40g Mature Cheddar, finely grated
2 tablespoons Fresh Chives, finely chopped
60g Cream Cheese
50g Smoked Salmon, cut into small pieces
1 teaspoon Lemon Juice
50g Soft Goat's Cheese
20g Walnuts, toasted and roughly chopped
2 teaspoons Honey

Instructions

Preheat the oven to 220°C and line a large baking tray with baking paper.
Place the potatoes in a large saucepan, cover with cold salted water, and bring to the boil.
Cook for 12–15 minutes until just tender enough to pierce easily with a knife, then drain thoroughly.
Arrange the potatoes on the prepared baking tray with a little space between each one.
Use the base of a glass or a potato masher to gently press each potato down until flattened but still holding together.
Drizzle the smashed potatoes with olive oil and season with sea salt and black pepper.
Roast for 20–25 minutes until deeply golden and crisp around the edges.
Remove from the oven and leave the potato bites to cool for a few minutes before adding the toppings.
For the cheddar and chive topping, spoon a little sour cream onto several potato bites and finish with grated Cheddar and chopped chives.
For the smoked salmon topping, spread several potato bites with cream cheese, add a piece of smoked salmon, and finish with a few drops of lemon juice and chopped chives.
For the goat's cheese topping, add a small spoonful of goat's cheese to the remaining potato bites and finish with toasted walnuts and a light drizzle of honey.
Arrange the three varieties on a serving platter and serve while the potato bases are still crisp.

Tips

Choose small potatoes of a similar size so they cook evenly and produce neat bite-sized canapé bases.
Let the boiled potatoes steam dry thoroughly before smashing them, as excess surface moisture prevents the edges from becoming properly crisp.
Add creamy toppings only shortly before serving so the potato bases retain their crunchy texture.

Variations

Mediterranean Potato Bites: Top with whipped feta, chopped roasted peppers, olives, and fresh herbs.
Mushroom Potato Bites: Spoon sautéed garlic mushrooms over the crispy potatoes and finish with crème fraîche and fresh thyme.

Storage

The potato bases can be boiled and smashed ahead of time and refrigerated for up to 1 day before roasting. Cooked untopped potato bites can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a hot oven until crisp. Add the toppings only shortly before serving.

Serving Suggestions

Arrange several different toppings on one large platter for an easy party canapé selection.
Serve alongside olives, cheeses, cured meats, and fresh vegetables as part of a larger sharing spread.

Frequently Asked Questions

What are smashed potato bites?

Smashed potato bites are small potatoes that are boiled until tender, gently flattened, and roasted until crisp. Their flat surface makes them ideal for serving with a variety of savoury toppings.

Can I make smashed potato bites ahead of time?

Yes. The potatoes can be boiled and smashed in advance, then refrigerated and roasted shortly before serving. This makes them particularly convenient for parties and entertaining.

How do I make smashed potatoes really crispy?

Drain the boiled potatoes thoroughly, allow excess moisture to evaporate, coat them lightly with oil, and roast them in a hot oven with enough space between each potato for air to circulate.