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!

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.

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.

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!

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.