Skip to Content

Crispy Crushed Roasted New Potatoes

Crispy roasted crushed new potatoes are a wonderfully low-maintenance comfort food side dish that complements everything from meat to fish.

They will take around an hour and 10 minutes from start to finish but they are very easy allowing you to get the centrepiece of your meal perfect!

Crispy roasted crushed (smashed) new potatoes garnished with parsley.

Smashed Crispy Roasted New Potatoes

I love potatoes… in fact, the name of my website (Krumpli) is a colloquial word for potato (spud) in Hungarian.

As a Brit, chippy chips will always hold a special place in my heart. But, I’m not fussy about how my spuds come, mashed potatoes, fondant potatoes, in a curry like my aloo gobi matar or the truly magical Hungarian dish of Rakott Krumpli.

My latest dish that features the magical spud are some roasted crushed new potatoes.

Now I love proper roast potatoes as much as anyone else, but for me, they are so much better when cooked in a roasting tray with a big lump of meat.

I ordinarily cook for two and don’t share the love for leftovers that many have, so these are my favourite alternative.

They are easy to cook too! All you do is par-boil some potatoes, which you can do a day or so in advance.

Then you toss them in a god glug of oil and roast them until they are gloriously golden and crispy.

Overhead crispy roasted crushed (smashed) new potatoes on a roasting tray.

Frequently Asked Questions

What sort of potatoes should I use?

Any form of small waxy baby or new potato work well in this recipe.

Everything from the majestic Jersey royals to Charlotte salad potatoes are my favourite. But what you can lay your hands on will depend on both the season and your location.

What sort of oil should I use?

I prefer to use a neutral-tasting oil, I generally opt for rapeseed (canola) oil, but sunflower, vegetable or groundnut oil all work well. You can even use lard, beef dripping, duck or goose fat.

Can I add spices?

Yes, feel free to spice these up, just be careful not to burn powdered spices.

A rule of thumb is to add whole seeds early on, you can even throw them in when you parboil the potatoes.

If you are using powdered spices, add them 5-7 minutes before the potatoes are cooked, toss to coat and throw them back in the oven.

Can I throw other things into the roasting tray?

Yes, you will need to calculate the timing but these potatoes are very forgiving. Cooking them for an extra 10 minutes or so will not make too much difference.

Overhead bacon wrapped pork tenderloin, crushed roasted potatoes, braised chicory and peas.

Serving Suggestions

I love these crushed roasted new potatoes, they are much more likely to appear on my plate than classic roasties!

They are a great side for all sorts of meat or fish dishes, they are pictured above with my bacon-wrapped pork tenderloin and below with my pesto and mozzarella stuffed chicken breast.

As I have mentioned above, you can stick them on a roasting tray along with all sorts of roasted dishes.

Roasted pork belly slices add a completely different type of fat that is delicious as do slow-roasted duck legs.

Bacon does something very similar and cooking either my Balmoral chicken or chicken Braemar in the same pan gives them a wonderful flavour.

But fish is just as good and this would work wonderfully with my bacon-wrapped cod loin, baked hake with romesco sauce, baked whole brill or my breaded baked cod.

To be perfectly honest, I could just hide in the corner and eat a tray of these things with some mayonnaise!

Baked pesto and mozzarella stuffed chicken breast with crushed roasted new potatoes.

Equipment Used

I only name-check brands of equipment if I think that they make a material difference to a recipe. But, if you have any questions feel free to ask them in the comments section below the recipe.

  • Hob/stovetop.
  • Oven.
  • 20cm or 8″ saucepan.
  • Roasting tin.
  • A glass or jar to lightly crush the potatoes.
  • Colander or sieve.
  • Weighing scales and measuring spoons.
Crispy crushed (or smashed) herb roasted new potatoes in a roasting tin.
Yield: 2 Servings

Crushed Roasted New Potatoes Recipe

Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 15 minutes

These crispy crushed (or smashed) roasted new potatoes are one of my favourite side dishes, they take a while but they are easy to prepare and will roast along side anything you want to prepare them with.


  • 450g (1lb) New Potatoes
  • 1 Tsp Salt
  • 1 Sprig Fresh Thyme
  • 1 Sprig Fresh Rosemary
  • 1 Bay Leaf
  • 3 Tbsp Neutral Cooking Oil
  • Generous Pinch of Coarse Sea Salt


  1. Place the potatoes in a 20cm or 8" saucepan and add enough water to cover them by 2-3cm (1").
  2. Add the thyme, rosemary, bay leaf and salt, pop the pan on the hob and set the temperature to high, bring the water to a boil and then reduce the heat to a simmer and cook for 10-12 minutes.
  3. Once the potatoes have boiled, strain them through a colander and allow them to steam dry for 5 minutes.
  4. Add half of the oil to a 25cm x 20cm (10x8") roasting tray and add the potatoes, it is fine to leave the herbs in, but you will need to remove them before serving. Lightly crush the potatoes with the bottom of a glass and spread them across the tray.
  5. Drizzle over the remaining oil, sprinkle over the coarse sea salt and roast the potatoes for 40 minutes at 200°C or 390°F.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 396Total Fat: 21gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 0mgSodium: 89mgCarbohydrates: 48gFiber: 5gSugar: 3gProtein: 6g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

Skip to Recipe