Print

Smashed Roasted New Potatoes Recipe

4.8 from 79 reviews

Crispy on the outside and soft on the inside, these smashed roasted new potatoes are an easy and delicious side dish. Boiled until tender, then smashed and baked with olive oil to achieve a golden, crunchy texture, they make a perfect accompaniment to any meal.

Ingredients

Scale

Potatoes

  • 1 kg new potatoes

Oil and Seasoning

  • 3 tbsp olive oil
  • Sea salt, to taste

Instructions

  1. Boil the Potatoes: Place the new potatoes in a pan of boiling salted water and cook for 15 minutes or until they are tender but not falling apart. Drain well to remove all water.
  2. Prepare the Baking Tray: Drizzle 1½ tablespoons of olive oil into a shallow roasting tin or baking tray (approximately 30 x 20 cm). Use a Swiss roll tin if available for best results.
  3. Toss and Smash: Transfer the drained potatoes into the oiled baking tray and toss to coat evenly in the oil. Using a potato masher or fork, gently squash the potatoes so they spread out and touch each other like jigsaw pieces, filling the tray.
  4. Chill (Optional): The smashed potatoes can be kept chilled for up to one day if needed before roasting.
  5. Season and Oil: Preheat your oven to 190°C (170°C fan) or gas mark 5. Drizzle the remaining 1½ tablespoons of olive oil over the smashed potatoes and season generously with sea salt.
  6. Roast: Bake in the preheated oven for 40 minutes, or until the potatoes are deeply golden and have a crunchy texture on the edges.

Notes

  • You can prepare the potatoes a day in advance and keep them chilled before roasting to save time.
  • For extra flavor, sprinkle with fresh herbs like rosemary or thyme before roasting.
  • Ensure the potatoes are smashed to an even thickness to achieve uniform crispiness.
  • Use a baking tray size around 30 x 20 cm to ensure the potatoes are closely packed for the best texture.

Keywords: smashed potatoes, roasted new potatoes, crispy potatoes, side dish, easy potato recipe