Save It The smell of potatoes hitting hot oil still takes me back to my tiny first apartment kitchen, where I discovered that smashed potatoes make the most incredible fritters. I was trying to use up leftover boiled potatoes and ended up creating something my roommates hovered around the stove for. That golden crunch against the soft potato inside became the stuff of legends in our household. Now I make them intentionally instead of accidentally, and they are still just as magical.
Last summer I made a triple batch for my sister's birthday brunch, and honestly, I should have made four. People kept drifting into the kitchen, drawn by the sizzling sound and the incredible aroma of frying potatoes and fresh herbs. The plate emptied before I even got a chance to sit down myself. Now I always stash a few fritters away in the kitchen before bringing them out, just to make sure the cook gets to eat too.
Ingredients
- Yukon Gold or Russet potatoes: These varieties give you the perfect balance of starch and moisture for fluffy interiors that still hold together when smashed
- Eggs: The binder that keeps everything cohesive and adds richness to every bite
- All purpose flour: Just enough to help the patties hold their shape without making them dense or heavy
- Fresh herbs: Parsley, chives, and dill bring bright freshness that cuts through the richness of the fried potato
- Garlic powder: Even distribution of garlic flavor without any burnt bits from fresh garlic
- Lemon zest: A secret brightness that makes all the other flavors pop
- Neutral oil: High smoke point means perfectly golden without any off flavors
- Sour cream: The cool, tangy finish that balances the warm, crispy fritters
Instructions
- Boil the potatoes:
- Start your potatoes in cold water so they cook evenly all the way through, and salt that water generously because potatoes absorb flavor best while cooking
- Smash while hot:
- The potatoes should still be steaming when you mash them because that residual heat helps the eggs incorporate better and creates a lighter texture
- Mix gently:
- Fold everything together just until combined because overworking the mixture can make the fritters tough instead of tender
- Heat your pan:
- Get the oil shimmering before adding any patties, and maintain medium heat throughout so the inside cooks through before the outside burns
- Form the patties:
- Use a measuring cup for uniform sizes, and press them gently but firmly so they are thick enough to stay fluffy inside
- Fry to perfection:
- Cook until deeply golden on each side, and resist the urge to flip too early because that gorgeous crust needs time to develop
- Top and serve:
- Let them drain briefly on paper towels, then add that final dollop of sour cream and fresh chives while they are still hot
Save It My neighbor's kids used to call them potato pancakes and would race to the door whenever they smelled them frying. There is something so universally comforting about hot, crispy potatoes that brings out the child in everyone. Now whenever I make them for my own family, I watch the same excitement happen all over again.
Getting The Right Texture
The secret is in the smash, not the mash. You want chunks and texture, not smooth potato puree. Leave some potato bits intact so you get those wonderful little pockets of soft potato surrounded by crispy edges. That contrast is what makes these fritters special instead of just another fried potato dish.
Herb Combinations
Fresh herbs make all the difference here, and you can absolutely play with the combination based on what you have growing or what catches your eye at the market. Cilantro and cumin take them in a Mexican direction, while basil and oregano lean Italian. The original trio of parsley, chives, and dill is classic for a reason though, hitting every bright, fresh note possible.
Make Ahead Strategy
You can absolutely prep the potato mixture up to a day ahead and keep it refrigerated. The flavors actually develop and meld beautifully overnight. When you are ready to cook, just let the mixture sit at room temperature for about 20 minutes so it is not cold going into the hot pan, which helps maintain that steady frying temperature.
- Set up your draining station before you start frying with paper towels and a wire rack
- Keep finished fritters in a 200°F oven if you are making a big batch
- Serve them as soon as possible after frying for the ultimate crispy experience
Save It There is something deeply satisfying about turning humble ingredients into something so craveable. These fritters have become my go to for feeding a crowd, and I hope they find their way into your regular rotation too.
Recipe FAQs
- → Can I make these fritters ahead of time?
Yes, you can prepare the potato mixture up to 24 hours in advance and store it refrigerated. Fry them just before serving for the crispiest results. Leftover fritters can be reheated in a 350°F oven for 10 minutes.
- → What other herbs work well in this recipe?
Fresh basil, cilantro, or tarragon make excellent substitutions or additions. Rosemary or thyme work beautifully for a more earthy flavor profile. Use about 2 tablespoons total fresh herbs for best results.
- → Can I bake these instead of frying?
While frying gives the crispiest texture, you can bake them at 425°F on a greased baking sheet for 15-20 minutes per side. Brush lightly with oil before baking and flip halfway through cooking.
- → How do I prevent fritters from falling apart?
Let the smashed potatoes cool for 5 minutes before adding eggs and flour. Don't overmix—the mixture should hold together when pressed gently. If needed, add an extra tablespoon of flour.
- → What's the best way to serve these?
Serve warm immediately after frying while crispest. They pair beautifully with smoked salmon, poached eggs for brunch, or as a side alongside roasted meats. The sour cream topping is traditional, but Greek yogurt or crème fraîche work equally well.