If you love the crunch of roasted potatoes and the fluffy interior of mashed potatoes, crispy potato squares give you the best of both worlds. They’re structured enough to hold their shape, crisped to perfection on the outside, and soft and tender in the center. Whether served as a side dish, party appetizer, or savory snack, these golden squares are endlessly versatile and deeply satisfying.
What makes this recipe special is the technique: parboiled potatoes are mashed, seasoned, pressed into a pan, chilled, cut into squares, and then baked or pan-fried until irresistibly crispy.
Why You’ll Love This Recipe
Extra crispy exterior
Creamy, fluffy interior
Budget-friendly ingredients
Make-ahead friendly
Easily customizable
These aren’t just roasted potatoes — they’re structured, sliceable, and designed for maximum crunch.
Ingredients You’ll Need
2½ pounds Yukon Gold or Russet potatoes
3 tablespoons butter
2 tablespoons olive oil (plus more for baking)
½ cup milk or cream
1 teaspoon salt (or to taste)
½ teaspoon black pepper
1 teaspoon garlic powder
Optional: ½ cup shredded cheddar or Parmesan
Optional: fresh chopped herbs (parsley, chives, or rosemary)
Step-by-Step: How to Make Crispy Potato Squares
