Smashed Potato Herb Fritters (Printable)

Golden, crispy potato fritters with fresh herbs, pan-fried and topped with cool sour cream and chives.

# 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

# Directions:

01 - Place potatoes in a large pot and cover with cold water, then add 1 teaspoon salt. Bring to a boil and simmer until fork-tender, approximately 15 minutes. Drain thoroughly.
02 - Transfer hot potatoes to a large bowl and smash roughly with a potato masher, leaving some texture intact.
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.
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 - Fry fritters in batches for 3 to 4 minutes per side until golden and crisp. Transfer to a paper towel-lined plate to drain excess oil.
07 - Serve fritters warm, topped with a dollop of sour cream and a sprinkle of fresh chives.

# Expert Tips:

01 -
  • They crisp up in minutes and taste restaurant-quality but feel completely homemade and unpretentious.
  • Fresh herbs make them taste alive without any fancy technique or special equipment required.
  • One batch feeds a crowd and somehow everyone reaches for seconds before you've even plated the first round.
02 -
  • Drain your boiled potatoes thoroughly and let them steam-dry in the hot pot for a minute—excess water is the enemy of crispiness and will make your fritters soggy no matter what else you do.
  • Don't crowd the pan; I learned this the hard way when I tried to fry six at once and they steamed instead of crisped, turning into pale, soft disappointments.
03 -
  • A light dust of flour on your hands before shaping the fritters makes them easier to handle and actually contributes to the crispy exterior.
  • Make the potato mixture ahead of time and refrigerate it for up to two hours—this actually helps them hold together better because the mixture firms up slightly.
Go Back