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A white plate with 6 crushed potatoes
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5 from 1 vote

Crushed New Potatoes

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.
Prep Time5 mins
Cook Time50 mins
Total Time55 mins
Course: Side Dish
Cuisine: International
Servings: 9 potatoes
Calories: 81kcal


  • 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


  • 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!


  • 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.


Calories: 81kcal | Carbohydrates: 13g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 156mg | Potassium: 315mg | Fiber: 1g | Vitamin A: 115IU | Vitamin C: 15.5mg | Calcium: 10mg | Iron: 0.6mg