How to Make Crispy Smashed Potatoes With a Burger Press
Yes — you can use a smash burger press for potatoes. The same flat, heavy cast iron plate that makes burger crust also makes crispy smashed potatoes: boil the potatoes until fork-tender, press them flat, then sear the crushed surface in hot fat until the edges brown. You do need to parboil first — a press alone can't crush a raw potato without splitting it.
- Yes — a smash burger press works on potatoes if you boil them first.
- Boil baby potatoes 12-15 minutes, then smash flat and sear in fat.
- Raw potatoes will crack, not smash — par-cooking is non-negotiable.
- The Dead Smash Burger Press doubles for smashed potatoes with zero changes.
- Crispiest result: press, then leave the crushed side down undisturbed for 5 minutes.
Why this matters
Smashed potatoes are one of the most-searched side-dish techniques of the last few years, and most guides assume you own a dedicated potato smasher or a drinking glass. If you already own a smash burger press, the question isn't whether to buy another tool — it's whether the one you have does the job. It does, with one technique adjustment.
Can you use a smash burger press for potatoes?
Yes — with a par-cook. The reason the press works for burgers is that raw ground beef deforms easily under pressure. A raw potato doesn't: it's dense, round, and will crack unevenly or fly off the board. Boiling first changes the physics.
The full workflow:
- Boil small potatoes 12-15 minutes in salted water until a fork slides in with slight resistance. Baby Yukon Golds or red potatoes are the standard choice because thin skins stay intact when crushed.
- Drain and let them steam-dry 2-3 minutes. Surface moisture dilutes the fat and slows browning.
- Place each potato on the griddle or sheet pan and press it flat with the smash press — one firm, even press to about half an inch thick. One press, no re-smashing: pressing twice breaks the skin loose from the flesh.
- Sear the crushed face in oil until deep golden — about 4-5 minutes on a hot surface, longer at lower griddle temps.
- Flip once and brown the other side, then season immediately off-heat.
The heavy cast iron plate is an advantage here, not a neutral fact: its mass does the work, so you get an even crush without leaning your body weight into a flimsy spatula.
Potatoes vs burger patties: what changes
| Factor | Smash burgers | Smashed potatoes |
|---|---|---|
| Prep before pressing | Shape a loose ball | Boil 12-15 minutes first |
| Pressing force | One hard smash | One firm press — hard enough to crack the skin, not the flesh |
| Surface for pressing | Hot griddle, raw meat | Warm griddle or sheet pan, pre-cooked potatoes |
| Time pressed | 10-15 seconds at the start of the sear | Pressed flat before the sear, then left alone |
| Key risk | Too thin, no crust | Split skins, uneven crush |
Why potatoes need different technique than burgers
- Moisture content — boiled potatoes are waterlogged; steam-drying them before the sear is what makes the crust form
- Skin integrity — one decisive press keeps the potato in one piece; timid double-presses shred it
- Fat choice — potatoes carry oil differently than beef fat; brush or drizzle oil rather than relying on rendered grease
- Timing — burgers smash once at the start; potatoes are pressed before the sear even starts
- Temperature — potatoes brown well at medium-high; a screaming-hot surface meant for burger sear scorches the crushed edges
Can the Dead Smash Burger Press handle this?
Yes. The Dead Smash Burger Press is heavy cast iron with a wide smooth base, which is exactly what a potato crush needs: even pressure across a whole potato in one motion. Wipe the press with oil between uses to keep potato starch from sticking. Cleanup is the same cast-iron routine — warm rinse, dry, thin coat of oil.
Related questions
Do smashed potatoes work on a grill instead of a griddle?
Yes — pre-cook them in a cast iron skillet over indirect heat, move to a hot oiled zone, smash, and sear. The press makes contact easier when you're working over open grates.
What size potato works best in a smash press?
Baby or small potatoes, 1-2 inches across. A single press flattens them evenly; large russets are too big and too starchy — they collapse into mush instead of crisping.
Do you press potatoes before or after roasting?
After boiling, before the final sear or roast. Pressing is what creates the rough, cracked surface that fries up into crisp edges.
FAQ
Can you use a smash burger press for potatoes?
Yes — boil the potatoes until fork-tender first, then use the press to flatten them before searing. Raw potatoes crack instead of smashing, so the par-cook is essential.
How long do you boil potatoes before smashing?
12-15 minutes for baby potatoes, until a fork slides in with slight resistance. Boiled too long, they fall apart under the press.
Can a cast-iron burger press crush raw potatoes?
No — raw potatoes are too dense and round, and they crack unevenly or roll away. Par-cooking softens the flesh so one press does the job.
What kind of potatoes are best for smashing?
Small waxy potatoes — baby Yukon Golds or red potatoes, 1-2 inches across. Their thin skins stay attached when crushed, and the flesh crisps instead of turning mealy.
Is a burger press better than a drinking glass for smashed potatoes?
A heavy cast-iron press gives a flatter, more even crush with one motion, and the wide base won't roll off the potato like a narrow glass bottom can.
Do you oil the press before smashing potatoes?
Lightly, yes — a thin film of oil on the press face stops the potato flesh from sticking and lifting when you lift the press off.
One last thing
The potatoes that come out perfect are the ones that steam-dry after boiling. Ten minutes uncovered while the griddle heats does more for crisp edges than any press weight — moisture is the enemy of crust, in burgers and potatoes alike.
