Crispy Smashed Potatoes in a Titanium Pan

By The Thyra Kitchen Team  ·  August 22, 2026  ·  5 min read

Crispy on the outside, soft and fluffy inside, smashed potatoes are the side dish everyone reaches for first. The secret is a boil, a smash, and a hot pan that crisps them without a coating in sight. Here is how to nail them on pure titanium.

Why a titanium pan gives you crispier potatoes

Crispiness is all about direct contact with a hot, even surface. Titanium holds a steady high heat and spreads it evenly, so the smashed edges turn deep golden instead of pale and soft. Because there is no coating to baby, you can cook confidently at higher heat and get real crunch. The natural patina means the potatoes release cleanly with only a modest amount of oil.

What you will need

• 500g baby or new potatoes
• 2 tablespoons high-smoke-point oil
• Flaky salt and black pepper
• Optional: garlic, rosemary, or grated parmesan to finish

Step by step

1. Boil until tender. Simmer the potatoes in salted water for 15 to 20 minutes, until a knife slides in easily. Drain well and let them steam dry.
2. Smash gently. Press each potato with the base of a glass or a spatula until it is about a centimetre thick but still holding together.
3. Preheat the pan. Warm your titanium pan over medium-high heat, then add the oil and let it shimmer.
4. Crisp the first side. Lay the potatoes in a single layer and leave them undisturbed for 4 to 5 minutes until deeply golden.
5. Flip and finish. Turn them, season, add garlic or rosemary if using, and crisp the second side for another 3 to 4 minutes.

The bottom line

Smashed potatoes prove that simple food shines when the pan does its job. A proper preheat, a little oil and an even titanium surface give you golden, shattering edges every time, with nothing to scrub off afterwards. Serve them with almost anything, or just a bowl of them on their own.

Frequently asked questions

What potatoes work best?

Waxy baby or new potatoes hold together best after smashing. Larger floury potatoes can crumble, so stick to smaller ones for a clean crisp.

How do I get them extra crispy?

Dry them well after boiling, do not crowd the pan, and leave them undisturbed so a proper crust can form before you flip.

Can I make them ahead?

Boil and smash earlier in the day, then crisp them in the pan just before serving so they stay crunchy.

Written by the Thyra Kitchen editorial team. Have a question about cooking on titanium? Reach out, we are happy to help.