Crushed New Potatoes with garlic, parsley and butter, an incredibly delicious side dish that makes a great alternative to the good old roast potatoes. Crispy, heavenly flavourful, and sinfully golden, these smashed potatoes are my new favourite side dish.
The term crushed or smashed potatoes might seem a bit odd when you first hear about it, but actually these potatoes are so delicious, you will find your self making them over and over again.
It might take about the same time as the regular roast potatoes, but somehow, it seems quicker, perhaps because they only need about 20 minutes or so in the oven, since they are boiled beforehand.
As much as I love the good old roast potatoes , if you cut them in bigger chunks, you keep checking the oven, hoping they are finally done. At least, that's what I do. I become pretty impatient when it comes to a good Sunday roast, probably my favourite food ever.
Baby or new potatoes work better for this recipe, not only they boil quickly, but once they are crushed, they become a decent size anyway. Now, imagine a medium-sized potato, how odd would that look smashed!
Note! I prefer to keep the skin on, it crisps up beautifully in the oven, but I guess you can also take it off, but now I'm unsure if they stay in one piece when you smash them.
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Ingredients needed
- baby / new potatoes - are the best potatoes for this recipe, as we need potatoes that are on the small side
- melted butter - for brushing the potatoes
- chopped parsley - for colour and flavour
- garlic- minced
- salt & black pepper - to taste
Step-by-step photos and instructions
New potatoes or baby potatoes are simply potatoes that have been picked up before they reached their full size, so they are not a variety on their own.
To crush the potatoes, we must have the boiled beforehand. Baby potatoes boil quickly, even in their skin, so I usually just give them a wash if needed at all, and boil with a pinch of salt until tender. Once they are boiled, they can be crushed.
- Boil the potatoes in their skin until cooked through.
- Pre-heat the oven at 200 degrees Celsius (400 Fahrenheit).
- Use a fork or a potato masher to press on the potatoes and smash them, still keeping them in one piece, but trying to flatten them up as much as you can.
- Mix the melted butter with the minced garlic and parsley, and drizzle a bit over each of the smashed potatoes, then season with salt and pepper to your taste.
- Bake in the oven for about 15-20 minutes until the edges are beginning to brown and they potatoes are crispy.
Expert tips
If you use a fork for that, I would be careful not to break them completely, perhaps a potato masher works better to just press on the potato to smash them well.
Now, the combination of butter, garlic and parsley is a killer one, you get the most amazing combo of flavours, which works so well with the potatoes, it's almost impossible not to like it.
I used oil as well before, but I decided I liked butter better, not only it gives more richness, but helps the potatoes crisp up better. If you like dill, go for it as well, it's a different flavour, but a delicious one anyway.
So, whether you serve these garlic smashed potatoes with your usual roast, BBQ or some sizzling sausages, you know you are in for a treat. A super delicious one for sure.
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Crushed New Potatoes
Ingredients
- 9 baby / new potatoes
- 2 tablespoon melted butter
- 1 tablespoon chopped parsley
- 2 cloves of garlic, minced
- ½ teaspoon salt
- 1/9 teaspoon black pepper
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Instructions
- Boil the potatoes in their skin until cooked through.
- Pre-heat the oven at 200 degrees Celsius (400 Fahrenheit).
- Use a fork or a potato masher to press on the potatoes and crush them, still keeping them in one piece, but trying to flatten them up as much as you can.
- Mix the melted butter with the minced garlic and parsley, and drizzle a bit over each of the smashed potatoes, then season with salt and pepper to your taste.
- Bake in the oven for about 15-20 minutes until the edges are begining to brown and they potatoes are crispy.
- Serve hot!
Notes
- If you use a fork for that, I would be careful not to break them completely, perhaps a potato masher works better to just press on the potato to smash them well.
- Now, the combination of butter, garlic and parsley is a killer one, you get the most amazing combo of flavours, which works so well with the potatoes, it's almost impossible not to like it.
- I used oil as well before, but I decided I liked butter better, not only it gives more richness, but helps the potatoes crisp up better. If you like dill, go for it as well, it's a different flavour, but a delicious one anyway.
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