Crispy Smashed Roast New Potatoes are a perfect way to cook potatoes with an ultra crispy skin, crunchy nooks, and crannies with soft, buttery potato on the inside.
Essentially you’re cooking the Crispy Smashed Roast New Potatoes twice. Firstly boiling them till they’re soft then squeezing them till you’ve lots of peaky nooks and crannies.
Next up drizzle the potatoes with olive oil and season with salt and pepper. Throw them into a hot oven and get ready for some of the best potatoes you’ll ever have eaten.
They’re golden brown and all the pieces of skin and potato have turned wonderfully crispy whilst the potato inside remains soft and fluffy.
Everyone loves these and they are the first to go at any barbecue we have.
At a Glance This Is What You Need To Make Crispy Smashed Roast New Potatoes
What Type Of Potatoes Should I Use
Select potatoes that are roughly the same size ( not too big), and potatoes that are starchy as they become soft and fluffy when cooked. Starchy potatoes don’t hold their shape well which makes them great for squashing.
Starchy Potato Suggestions
pontiacs – considered a good all-rounder ideal for boiling, baking or frying
coliban – a starchy white fleshed potato
desiree – are both waxy and starchy
russet – has a white, dry and starchy flesh
yokon gold – starchy, and great for baking, mashing or deep frying
Let’s Make Crispy Smashed Roast New Potatoes – cook and then prepare the butter mixture
Nooks And Crannies
When you squeeze your potatoes try to create as many rough edges as possible as these are the bits that get tinged with golden crispiness which is exactly what you’re after.
The oil and butter seep into these nooks and crannies and creates the crispiness.
Numerous recipes call for the potatoes to be squashed flat which creates just one flat crispy disc. For us we prefer all the highs and lows of crispy skin and potato, which is why we squeeze the potato so they’re all gnarly and knobbly.
It doesn’t matter if bits of potato break away, you just squeeze them back together and reshape them. Too easy!
Squash, Butter and Bake – sounds like the name of a song, but it’s really the key to making the best crispy potatoes you’ve ever had! 😄
Roast New Potatoes with Garlic and Anything Else You Can Think Of.
Crispy Smashed Potatoes are fabulous on their own, or set up a smashed potato bar for your next gathering offering guests a choice of one, or all of the suggested toppings below.
- melted butter with minced garlic
- sour cream and chives
- grated parmesan
- fried bacon with sour cream and spring onions
- cheddar cheese
- pickled onions
Potatoes are the ultimate all-rounder, they’re fabulous baked or grated for the yummiest Crispy Hash Browns or made into Pommes Anna as a delicious accompaniment to a great steak or what about our Whipped Creamy Mashed Potatoes to play alongside your Thanksgiving turkey. Any way you prepare potatoes they can and very often are the star of the show.
Subscribe to our newsletter and follow along on Pinterest, Facebook, Twitter and Instagram for all of the latest updates.
How Far Ahead Can I Make Crispy Smashed Roast New Potatoes
You can prepare your smashed potatoes up to 2 days ahead of cooking them. Boil the potatoes, drain them and allow them to sit in the colander for 5 or so minutes to release more steam then squeeze and shape them.
It’s best to pre squeeze the potatoes while they’re still hot otherwise the potatoes won’t squeeze as easily once they’re cold.
If you’ve enough room in your fridge you can place them onto your baking tray ready to drizzle oil and season them just before popping the tray in the oven.
If not, store the potatoes in an airtight container once cold and place a sheet of hand towel between each layer.
Don’t forget to let us know what you thought when you make these fabulous Crispy Smashed Roast New Potatoes in the comments below.
Crispy Smashed Roast New Potatoes
Crispy smashed potatoes isn't so much a recipe, as a technique. Use as many potatoes as you need, and boil, smash and bake away!
- as many even sized potatoes that you wish
- extra virgin olive oil
- melted butter
- freshly ground black pepper
- boil potatoes till tender
- drain and leave to cool in colander till they are cool enough to handle
- preheat oven to 190 c(375 f)
- line a baking sheet with baking paper
- squash potatoes till you have as many peaks as possible
- heat the butter and oil in a saucepan over a low heat until the butter has melted
- drizzle or paint the potatoes with the butter and oil mixture
- sprinkle with salt and pepper
- bake on the middle shelf for 40-50 minutes or until golden brown
- serve and enjoy!
- you can boil and squash the potatoes a day or 2 ahead and leave them covered in the refrigerator until you're ready to bake the potatoes.
Amount Per Serving Calories 0Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 0mgCarbohydrates 0gFiber 0gSugar 0gProtein 0g
One of Coopers favourite past times is eating pegs, if one falls on the ground…….. it’s gone
I LOVE this recipe! So tasty and easy to make, my family love this as a snack. I also love that your pages didn’t have pop up ads that block the page and recipe, I really appreciate this.
Hi Katie, thanks for taking the time to say, how much you and your family enjoy this recipe. We think it’s a little winner and we are so glad you and your family agree.
Jo and Jen
YUM! Will be making these often.
Hi, aren’t they the best! Thanks for commenting. Regards, Jen and Jo
Love this recipe, delicious. Thanks ladies.
Also love your Buttermilk Muffins:)
Hi Carol we well understand your love affair with these crispy golden potatoes and as for the Banana Buttermilk Muffins we’re both totally addicted to them. So nice to know we’re all on the same page. 😀 Thanks for sharing. Jo and Jen