Easy Crushed New Potatoes Recipe: Crispy, Buttery Bliss

Crispy golden crushed new potatoes sparkle with rustic charm on any dinner plate.

Small farms across ireland cultivate these tender gems with incredible care.

Humble ingredients often create magical moments in kitchen spaces.

Salt and herbs can turn simple spuds into something extraordinary.

Minimal effort delivers maximum flavor when you understand smart cooking techniques.

Chunky, crisp edges invite everyone to enjoy this delightful side dish.

Wondering how to make restaurant-quality potatoes at home feels like uncovering a delicious secret.

Why Mary Berry Crushed New Potatoes Are A Must

• Crush and Create: This recipe transforms simple potatoes into a crispy, flavorful side dish with minimal effort and basic kitchen skills.
• Family-Friendly Feast: Loved by both kids and adults, these crushed potatoes offer a fun texture and customizable seasoning that appeals to all taste buds.
• Quick Culinary Magic: With just a few simple steps and common ingredients, you can turn ordinary potatoes into a restaurant-worthy side that impresses everyone at the dinner table.
• Versatile Veggie Wonder: Perfect for weeknight dinners, casual gatherings, or as a crowd-pleasing accompaniment to main courses, these potatoes adapt to any meal or occasion.

Mary Berry Crushed New Potatoes Ingredient List

• New Potatoes: Tender, small potatoes that have a creamy texture and delicate skin, perfect for creating a crispy exterior when roasted.

• Garlic, Herbs, Salt, Pepper: A classic blend of seasonings that adds depth of flavor and aromatic richness to the crushed potatoes.

• Olive Oil: Helps create a crispy golden exterior and adds a subtle richness to the potatoes.
• Sour Cream: An optional creamy topping that provides a cool, tangy contrast to the hot, crispy potatoes.

How To Make Mary Berry Crushed New Potatoes

Step 1: Prepare Boiling Liquid

Fill a large pot with water and add a generous pinch of salt. The salt helps enhance the potato’s natural flavor and ensures the water is properly seasoned.

Step 2: Cook Potatoes

Gently lower whole potatoes into the boiling salted water. Let them simmer and cook until they become super tender. You’ll know they’re ready when a fork can easily pierce through the potato without resistance. This should take about 15-20 minutes.

Step 3: Release Steam

Carefully drain the potatoes in a colander. Allow them to sit and release excess moisture, which helps create a crispy exterior later. Let them sit for a few minutes to cool slightly and dry out.

Step 4: Prepare Baking Surface

Grab a baking sheet and lightly coat it with olive oil. This prevents sticking and helps create a golden, crispy bottom on your potatoes.

Step 5: Crush Potatoes

Place each potato on the oiled baking sheet. Using the bottom of a glass or a potato masher, gently press down on each potato to create a rustic, flattened shape. Don’t completely smash them – just create a gentle crack to increase crispy surface area.

Step 6: Season Generously

• Fresh garlic (minced)
• Chopped herbs (rosemary or thyme work wonderfully)
• Sea salt
• Freshly ground black pepper
• Additional olive oil

Step 7: Roast to Perfection

Slide the baking sheet into a preheated oven at 400°F. Roast for 10-15 minutes until the edges turn golden brown and crispy. The potatoes should look beautifully caramelized and feel crunchy.

Step 8: Serve and Enjoy

Transfer the crushed potatoes to a serving plate. Optional: Add a dollop of sour cream, sprinkle with extra herbs, or enjoy them just as they are. Best served immediately while hot and crispy.

Tips That Work For Mary Berry Crushed New Potatoes

• Nail Perfect Tenderness: Boil potatoes just until a fork easily pierces them, avoiding overcooking which leads to mushy results.
• Maximize Crispiness: Use a flat-bottomed glass or potato masher to gently crush potatoes, creating more surface area for a crunchy exterior.
• Herb Magic: Experiment with fresh rosemary, thyme, or parsley to elevate the flavor profile and add aromatic depth.
• Oil Selection Matters: Choose olive oil or duck fat for extra richness and a more complex taste that complements the crispy potatoes.
• Low-Carb Twist: Swap regular potatoes with cauliflower for a lower-carb alternative that still delivers incredible texture and flavor.

Simple Twists For Mary Berry Crushed New Potatoes

• Spicy Herb Potatoes: Replace standard herbs with chili flakes, smoked paprika, and fresh rosemary for a fiery kick.
• Vegan Crushed Potatoes: Swap oil with olive oil and use nutritional yeast instead of traditional seasonings for a plant-based version.
• Cheese Lover's Version: Sprinkle grated parmesan or sharp cheddar over potatoes before final roasting for extra cheesy flavor.
• Mediterranean Style: Add crumbled feta, chopped oregano, and a drizzle of extra virgin olive oil for a Greek-inspired variation.

Best Sides With Mary Berry Crushed New Potatoes

• Pair Zesty Roasted Chicken: Succulent roasted chicken complements the crispy, herbed potatoes perfectly, creating a harmonious main course with complementary textures and flavors.
• Complement with Crisp White Wine: A chilled Sauvignon Blanc or Pinot Grigio cuts through the potatoes' richness, refreshing the palate with its bright, acidic notes.
• Match with Fresh Green Salad: A light arugula salad with lemon vinaigrette provides a peppery, tangy contrast to the golden, herb-seasoned potatoes, balancing the dish's heartiness.
• Serve with Creamy Tzatziki: Cool, garlicky tzatziki sauce adds a Mediterranean twist, enhancing the potatoes' herbal seasoning and providing a smooth, refreshing dip.

How To Store Mary Berry Crushed New Potatoes

• Store crushed potatoes in an airtight container for up to 3-4 days, keeping them flat to maintain crispiness.
• Spread potatoes on a baking sheet, bake at 180C for 8-10 minutes until hot and crispy, restoring their original texture.
• Warm potatoes in a non-stick pan over medium heat for 3-4 minutes, turning occasionally to ensure even heating and crispness.
• Wrap cooled potatoes tightly in freezer-safe wrap or container, store up to 1 month. Thaw in refrigerator overnight before reheating.

Mary Berry Crushed New Potatoes Questions Answered

• What type of potatoes work best for this recipe?

New potatoes or small baby potatoes are ideal because they have thin skins, hold their shape well, and become wonderfully crispy when roasted.

• Can I use dried herbs instead of fresh herbs?

Yes, you can! Use about 1/3 of the amount of dried herbs compared to fresh herbs. Dried herbs are more concentrated in flavor, so a little goes a long way.

• How do I know when the potatoes are perfectly crushed?

Gently press down with a fork or potato masher until the potato slightly breaks open but still maintains its basic shape. You want some texture and uneven surfaces for extra crispiness.

Crushed New Potatoes Recipe

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4.6 from 24 reviews

• Total Time: 40 mins
• Yield: 4 1x

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Description

Crispy golden crushed new potatoes elevate simple ingredients into a delightful side dish that sings with herbal notes and rustic charm. Herbed butter and sea salt create a mouthwatering finish that will make guests crave seconds at your table.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 lb (454 grams) baby potatoes

Herbs and Seasonings:

• 1 teaspoon chopped parsley or basil
• 1 garlic clove, crushed
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper

Cooking Ingredient:

• 2 tablespoons olive oil

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Instructions

1. Select small, uniform potatoes and rinse thoroughly under cold water to remove any dirt.
2. Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil over high heat.
3. Carefully lower potatoes into boiling water and cook for 15-17 minutes until fork-tender but not falling apart.
4. Drain potatoes in a colander and allow excess moisture to evaporate for 2-3 minutes.
5. Preheat oven to 425°F and generously coat a large baking sheet with olive oil.
6. Transfer potatoes to the oiled baking sheet, using the bottom of a glass or potato masher to gently flatten each potato until slightly cracked but still holding its shape.
7. Drizzle additional olive oil over crushed potatoes, then sprinkle with finely minced fresh rosemary, crushed garlic, sea salt, and cracked black pepper.
8. Roast in the preheated oven for 25-30 minutes, rotating the tray halfway through to ensure even browning.
9. Remove when edges are deeply golden and crispy, with a crunchy exterior and creamy interior.
10. Garnish with fresh chopped parsley and serve immediately, optionally accompanied by sour cream or herb-infused aioli.

Notes

• Select small, waxy potatoes like baby or new potatoes for the best crispy texture and even cooking.
• Ensure water is generously salted before boiling to enhance the potatoes’ natural flavor from the start.
• Pat potatoes completely dry after draining to help achieve maximum crispiness during roasting.
• Use a flat-bottomed glass or potato masher to gently crush potatoes without breaking them completely.
• Experiment with different herb combinations like rosemary, thyme, or oregano to customize the flavor profile.
• For a healthier version, use olive oil instead of regular cooking oil and reduce the amount for a lighter dish.
• Create a dairy-free alternative by replacing sour cream with cashew cream or vegan yogurt topping.

• Prep Time: 5 mins
• Cook Time: 35 mins
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Roasting
• Cuisine: British

Nutrition

• Serving Size: 4
• Calories: 171 kcal
• Sugar: 1 g
• Sodium: 1460 mg
• Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 27 g
• Fiber: 3 g
• Protein: 3 g
• Cholesterol: 0 mg