There’s something irresistibly comforting about the contrast of paper-thin, lacy edges giving way to fluffy potato interiors. These bite-sized poppers pack all the charm of classic fries with virtually no effort—perfect for cozy nights in or as a show-stopping party snack.
Whether you’re hosting a laid-back movie night or need a quick appetizer for impromptu guests, these poppers are ready in under half an hour and require almost zero fuss. Their golden, crispy exteriors hide a tender core that’s endlessly customizable—with just three pantry staples you can achieve the kind of finger-licking goodness that has everyone reaching for “just one more.”
Why It Hits Home:
Each crispy morsel delivers that “just-fried” crunch and a warm, pillowy center that feels like a hug in every bite.
Ingredients
- 1 lb (450 g) baby potatoes, scrubbed
- 2 tbsp olive oil
- ½ tsp flaky sea salt (plus extra for finishing)
Equipment
- Baking sheet
- Potato masher or heavy glass
Timings
- Prep: 10 minutes
- Cook: 20 minutes
- Total: 30 minutes
Servings
Yields about 4 servings (8–10 poppers each)
Instructions
- Boil & Cool (10 min): In a pot of salted water, simmer potatoes until fork-tender, about 10 minutes. Drain and let cool slightly.
- Smash (2 min): Arrange potatoes on a parchment-lined baking sheet. Press each with a masher (or bottom of a glass) until ~¼ inch thick.
- Season & Oil (1 min): Drizzle evenly with olive oil and sprinkle with sea salt.
- Bake (15 min): Roast at 220 °C (425 °F) until edges are deeply golden and crisp, about 15 minutes.
- Finish & Serve: Remove, sprinkle a pinch more sea salt, and serve warm.
Nutrition (per serving)
| Calories | Fat | Carbs | Protein |
|---|---|---|---|
| 180 kcal | 7 g | 26 g | 3 g |
Tips & Suggestions
- Flavor Boosts: Toss finished poppers with garlic-herb seasoning, smoked paprika, or grated Parmesan for a gourmet spin.
- Dipping Sauces: Serve alongside spicy sriracha mayo, tangy chipotle aioli, or classic garlic butter for extra richness.
- Make-Ahead Hack: Par-boil and smash your potatoes up to a day ahead; store covered in the fridge and bake just before guests arrive.
- Reheat & Refresh: On a busy night, simply re-crisp leftovers on a hot skillet or under the broiler for 3–4 minutes.
- Variation Ideas: Swap in sweet baby potatoes for a touch of sweetness, or mix in a handful of finely chopped rosemary before baking.
3-Ingredient Smashed Potato Poppers
Ingredients
Equipment
Method
- Boil & Cool (10 min): In a pot of salted water, simmer potatoes until fork-tender, about 10 minutes. Drain and let cool slightly.
- Smash (2 min): Arrange potatoes on a parchment-lined baking sheet. Press each with a masher (or bottom of a glass) until ~¼ inch thick.
- Season & Oil (1 min): Drizzle evenly with olive oil and sprinkle with sea salt.
- Bake (15 min): Roast at 220 °C (425 °F) until edges are deeply golden and crisp, about 15 minutes.
- Finish & Serve: Remove, sprinkle a pinch more sea salt, and serve warm.
