Gordon Ramsay’s Smashed Potatoes Were the Quiet Reset I Needed

i wasn’t sad exactly. just… drained. life was loud. i was overstimulated. and i didn’t want to talk.
so i cooked.

i didn’t make a five-course meal or tackle a new technique. i boiled potatoes. i smashed them. i fed my brain one crispy bite at a time.

and honestly? these Gordon Ramsay smashed potatoes felt like a reset button.

What Gordon Ramsay Would Do

his version is all about restraint and respect—for the humble potato.
he doesn’t fry them or deep-drench them in cream. he just boils them soft, smashes them flat, brushes them with butter + oil, and roasts until golden.
crispy on the outside. fluffy on the inside. no drama, just flavor.

it’s quiet confidence on a tray.
the kind of dish that lets the texture sing.

What I Changed (And Why)

not much. i didn’t need to.

but here’s what i did to make it mine:

• added a tiny pinch of garlic powder to the melted butter. nothing wild, just enough.
• used flaky sea salt at the end instead of regular—big difference in texture and taste.
• skipped parsley because i wasn’t trying to impress anyone.
• ate them standing at the counter with my fingers. no regrets.

also, i didn’t even use fancy potatoes. just the sad, slightly sprouting ones at the bottom of the bag. and they were still perfect.

How It Turned Out

the outside was shatteringly crisp.
the inside? pillowy-soft and buttery.

each bite cracked under my teeth and gave me that warm, salty rush that made everything else feel quieter.

i didn’t plate them nicely. i didn’t serve them with a main.
i just made potatoes. and that was enough.

So, Was It Worth It?

you ever eat something so simple and perfect that you remember you’re allowed to breathe?
yeah. that.

it didn’t fix my life. but it gave me 20 minutes of peace.
and sometimes that’s the most healing thing food can do.

How to Make Gordon Ramsay’s Smashed Potatoes (When You Need to Feel Human Again)

crispy. golden. salty. comforting.
make them when your brain is tired and your soul needs quiet.

Smart Tips

• Use small potatoes. they crisp better and don’t fight you when you smash them.
• Let them dry after boiling. no moisture = max crunch.
• Don’t overcrowd the pan. they need space to get crispy.
• Add garlic or herbs if you’re feeling extra. or don’t. they’re good naked too.
• Eat them hot. like, straight off the tray if you need to.

FAQs

Can I use big potatoes?
Yes, just cut them into chunks before boiling. Smaller = crispier.

How do I reheat them?
Air fryer, 180°C / 350°F, 5–7 mins. Or oven. But honestly? They’re best fresh.

Do they need parsley?
Nope. You need rest, not garnishes.