Recipes Crushed New Potatoes

Crispy, garlicky AND cheesy, this potato recipe is one of our all time favorites. If you usually only roast your potatoes, you've got to try smashing — it makes them unbelievably crispy while also having a buttery, tender center. Basically, it's the perfect combo. This side dish is all about the technique, so the flavor profile is infinitely adaptable. You can top them with bacon and cheddar, ranch seasoning, or even BRIE.  

While there's only one letter missing between these two recipes, there's a world of difference. Mashed and smashed potatoes both start out by getting boiled until nice and tender. It's what you do after boiling that differentiates the two. Mashed potatoes would get mashed with milk, butter, and usually sour cream into a creamy consistency. Smashed potatoes on the other hand get tossed with some olive oil and herbs before being smashed into thin patties and roasted until crispy. 

All you really need to smash your potatoes is the bottom of a round glass or mason jar. Simply press down on them with your chosen glass and voila! Your garlicky potatoes have now been smashed. 😎

Crispy Smashed Red Potatoes

The two main things we want to focus is on here is that we want smaller potatoes, and spuds that are waxy, not starchy. Starchier potatoes work great for things like fries but will not hold up well in this preparation. Yukon golds are perfect — not only do they crisp up really nice, but they also have a buttery tenderness that gives you the ultimate texture contrast.  If you only have larger potatoes on hand, cut them in half before boiling to help keep the cook times the same. Just place potatoes skin side down on your baking sheet.  

Store any leftover taters in an airtight container in the fridge for 5 days or in the freezer for up to 6 months.

Nutrition (per serving): 229 calories, 5 g protein, 23 g carbohydrates, 2 g fiber, 0 g sugar, 14 g fat, 9 g saturated fat, 548 mg sodium

Garlic And Sage Crispy Crushed New Potatoes Recipe

Lauren Miyashiro is the former Food Director of . She graduated culinary school in 2016 and mastered the art of the Crunchwrap in 2017.Crushed new potatoes with garlic and herbs make a wonderful side dish! These new potatoes are boiled until they’re soft and tender, then baked in the oven with all the seasonings until they’re crunchy and crispy from the outside, but still have very creamy centers.

When we were in Bali earlier this year, we found this amazing vegetarian restaurant that served delicious burgers with crushed new potatoes. We only discovered the restaurant in the last 2 days of our trip, but I managed to visit twice to order these seriously good crushed potatoes!

I learned how to make these crushed potatoes at home, and I became obsessed! They’re great when they’re served as a side dish, or just eaten on their own. And the best thing is that you can get as creative as you like with all the seasonings, and toppings that you can add!

Easy Smashed Roasted Potatoes

The potatoes have a crispy texture from the outside as they’re baked to perfection, but the centers stay creamy and fluffy at the same time. They can be as flavourful as you like, so have them plain with just a pinch of salt and a grind of black pepper. Or top with crushed garlic, fresh or dried herbs, paprika, chili, you name it!

As these potatoes aren’t diced or anything, the best way to make sure that they’re cooked through and lightly crushed so that they stay in one piece, is to boil them before you crush them and bake them.

You don’t need to peel them, just wash your potatoes, then cook in boiling water for 15 minutes. This will ensure that they’re soft but crispy. Think about how amazing these will turn out when they’re boiled, and then baked. Yum!

Smashed New Potatoes With Garlic And Chives, Smashed Potatoes

Step 1. Boil lightly salted water, then throw your baby potatoes into the pot. Leave them to cook for 15 minutes or until they’re cooked through and soft.

Step 2. Grease your baking sheet with olive oil, and get the potatoes out of the pot and onto your baking tray.

Step 3. Lightly crush the potatoes with a fork or a potato masher, but make sure not to overdo it as you don’t want really flat pieces of potato all over your baking sheet. Using the excess olive oil on the baking tray, lightly brush the potatoes with the oil.

Smashed Red Potatoes

Step 5.Sprinkle with either dried or fresh herbs (I usually use thyme and basil, or rosemary). You could also add crushed garlic.

Step 6. Bake in the oven for 10-15 more minutes at 200C. The baking time depends on the size of your potatoes, so keep checking on them as they bake.

Do you own an air fryer? If you do, then you must try this air fryer chicken breast recipe! Perfect with the crushed potatoes, add your favorite sauce and enjoy!

Our 10 Best New Potato Recipes

Or you could serve these potatoes in a bowl with a big salad, and veggie fritters. Also, try my corn fritters, they’re delish!

Did you make this? Be sure to leave a review below and tag me on Facebook , Instagram , or Pinterest !

Crushed new potatoes with herbs make a wonderful side dish. They’re boiled until they’re soft and tender, then baked in the oven with all the seasonings until they’re crunchy and crispy from the outside, but still have very creamy centres.

Crushed New Potatoes With Gruyere & Spring Onions

Calories: 136 kcal , Carbohydrates: 15 g , Protein: 3 g , Fat: 7 g , Saturated Fat: 1 g , Sodium: 303 mg , Potassium: 516 mg , Fiber: 3 g , Vitamin C: 14.5 mg , Calcium: 38 mg , Iron: 4.1 mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.Introducing your new favourite potato recipe – buttery, crispy SMASHED POTATOES! Crazy crispy on the outside and fluffy on the inside, there’s a serious risk that only half of these will make it to the dinner table….

If you are yet to experience the joys of crispy smashed potatoes, and my first experience was only 3 years ago when I was introduced to them by Claire from Sprinkles and Sprouts, a fellow Australian food blogger, these are going to change your potato game forever.

Easy Smashed Potatoes Recipe ( Crushed New Potatoes )

I declare loftily. They’re fluffy on the inside, and ultra crispy on both the underside and on the surface. All those ridges are the best! Forget squashing them neat and flat – the more nubbly the surface, the better the crunch!!!

Ultra Crispy Smashed Potatoes are straight forward to make – boil, squish, drizzle, bake – but there are two little tips I’ve discovered along the way:

Also, you can totally feel free to add flavourings like garlic and dried herbs, but they do burn a bit so you’ll get little black bits on the surface. In all honesty, these are so tasty as they are, they don’t need anything more! (In my personal, potato-opinion)

Smashed Potatoes Mit Dip » Taste Of Travel

I would be totally happy just munching on these as a snack. And if I had a larger oven, or multiple ovens, I would make loads of these and serve them as a snack at gatherings. Because if you make these with small potatoes as I have done, they are

But I typically serve these on the side of mains. It will go with pretty much any Western dish, from pork chops to fish, chicken to steak. Try it on the side of this Steak with Creamy Peppercorn Sauce, these Lemon GarlicMarinated Pork Chops, these Crispy Garlic Chicken Thighs or this Sun Dried Tomato Stuffed Chicken Breast.

However you plan to serve these Crispy Smashed Potatoes, it has your name written all over it. Do it, do it, do it!

Crushed Roasted New Potatoes With Garlic And Rosemary

Recipe VIDEO above. Extra crispy on the outside, fluffy on the inside. They taste like French fries except they're buttery (and look more rustic! 🙂 ) These will be your new favourite way with potatoes! Makes 12, depending on size of potatoes. Make as many as can fit on the tray once smashed, as long as they aren't touching.

1. I've used a variety of potatoes over the years and this works great with all types, including baby potatoes. High starch potatoes will yield a fluffier inside, whereas waxy potatoes are a bit less fluffy but are sort of creamy. You'll love both!

You can make these with smaller or medium potatoes. Small ones - size of a golf ball or smaller - will come out crisper (like finger food, you can pick them up), whereas larger ones have the same crispiness on the surface but you get more fluffy potato on the inside because they don't get squished as thinly. I like them both ways!

Easy Crushed Baby Potatoes

2. Flavourings: If you add garlic or dried herbs into the butter, it has a tendency to burn so you end up with black bits and they can be bitter. If you're really keen for garlic flavour, use the side of your knife to smash 2 cloves so they burst open. Place in small saucepan with butter and melt,