Smashed Potato Herb Fritters (Printable)

Golden potato patties with fresh herbs, pan-fried to a crispy finish and topped with sour cream.

# What You’ll Need:

→ Potatoes

01 - 1.5 lbs Yukon Gold or Russet potatoes, peeled and cut into chunks
02 - 1 teaspoon salt for boiling water

→ Fritter Mix

03 - 2 large eggs
04 - ½ cup all-purpose flour
05 - 2 tablespoons fresh parsley, finely chopped
06 - 2 tablespoons fresh chives, finely chopped
07 - 1 tablespoon fresh dill, finely chopped
08 - 1 teaspoon garlic powder
09 - ½ teaspoon black pepper
10 - ½ teaspoon salt
11 - 1 teaspoon lemon zest

→ For Frying

12 - ¼ cup neutral oil such as canola or sunflower

→ For Topping

13 - ½ cup sour cream
14 - 2 tablespoons fresh chives, finely sliced

# How To Make It:

01 - Place potatoes in a large pot and cover with cold water. Add 1 teaspoon salt and bring to a boil. Reduce heat and simmer until fork-tender, approximately 15 minutes. Drain thoroughly.
02 - Transfer hot potatoes to a large bowl. Smash with a potato masher, leaving some texture for rustic consistency.
03 - Allow potatoes to cool for 5 minutes. Add eggs, flour, parsley, chives, dill, garlic powder, black pepper, salt, and lemon zest. Mix until just combined without overworking.
04 - Heat oil in a large nonstick skillet over medium heat until shimmering.
05 - Scoop ¼ cup portions of the potato mixture and gently flatten into patties approximately ½ inch thick.
06 - Working in batches, fry fritters for 3 to 4 minutes per side until golden and crispy. Transfer to a paper towel-lined plate to drain excess oil.
07 - Arrange warm fritters on a serving plate. Top each with a dollop of sour cream and garnish with fresh chives.

# Expert Advice:

01 -
  • They're crispy on the outside and tender inside, which sounds simple but hits different when you nail it.
  • Fresh herbs make them taste alive and bright, nothing stale or processed about them.
  • You can have them ready in under an hour, and they work as an appetizer, side dish, or even a light brunch with smoked salmon.
02 -
  • Don't drain your potatoes too early or leave them sitting in the pot—they'll continue cooking and absorb water, which makes fritters soggy instead of crispy.
  • The real secret is not overmixing the batter once you add the eggs and flour; gentle folding takes 30 seconds, and your hands-on time matters more than a spoon ever could.
03 -
  • A light dust of flour on the potato patties before frying gives you extra crispiness—it sounds small but it's a game-changer.
  • If you want to make them ahead for a crowd, fry them completely, then reheat in a 375°F oven for about 8 minutes to bring back the crispiness.
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