These smashed new potatoes start with a quick boil, then get flattened and roasted until the edges turn golden and crisp. A sprinkle of cheese at the end melts into all the nooks, making these crispy-on-the-outside, creamy-on-the-inside potatoes an easy, crowd-pleasing side, quick and easy enough for busy weeknights.
Crispy smashed potatoes in no time
While mashed potatoes are phenomenal, I’m not going to whip up a batch on busy weeknights. Instead, go with a potato recipe that is crispy, cheesy and delicious with very little effort.
I don’t know about you, but I’m always on the search for interesting side dish recipes to make basic dinners a little more fun.
These are equally delicious without the cheese, in fact if I’m serving a heavier main dish, like creamy steak au poivre, I’ll leave off the cheese all together. I have picky eaters, so I’ll put cheese on half of them and leave the rest plain.
Crispy potatoes will generally take some time. However with these potatoes, you’re speeding up the roasting time by first boiling the potatoes until they’re tender enough to crush with a potato masher. This creates a flat surface where all the edges will crisp up in the oven. Try to use smallish new potatoes rather than the large ones to speed up the process.
Once they’re tender and crushed, drizzle them with olive oil and roast until nice and crispy. Add a little rosemary to make them even better. If you’re adding cheese, that will go on at the end.
The final result is a little potato patty that is crispy on the edges and much more interesting than a baked potato. It goes with a simple rotisserie chicken or tender skillet pork chops and can even be reheated for leftovers.
Hardly Any Ingredients
This is just a brief list of what you’ll need to make this recipe. Don’t forget to check the recipe card for the full list of ingredients.
- New potatoes – try to find one similar in size and look for the smaller ones. The larlge ones will work but it will take longer.
- Fresh rosemary – this is optional but I love the flavor it adds, you could use just a sprinkle of dry if you prefer.
- Cheddar cheese – this is optional and I have to admit I like both versions.
How to make crispy potatoes
Step 1: Boil
Boil the new potatoes until fork tender.
Step 2: Smash the potatoes
Step 3: Roast
Drizzle with more olive oil, salt, pepper and rosemary and bake for 20 minutes until crispy. Remove from the oven and add cheese.
You could add some cooked bacon and sour cream if you want to go for the loaded potato flavor.
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Boiled New Potatoes Crushed and Roasted
Ingredients
- 12 small new potatoes
- 3 tablespoons olive oil
- salt and pepper
- 1 tablespoon rosemary chopped
- 4 ounces cheddar cheese
Instructions
- Bring a pot of salted water to a boil. Add potatoes and cook until they are fork-tender, about 15 minutes. Drain.
- Preheat oven to 450º and line a sheet pan with parchment paper.
- Generously drizzle olive oil on parchment paper. Place cooked potatoes on the sheet pan leaving plenty of room between each potato.
- With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again if needed. Drizzle the top of each crushed potato with more olive oil. Sprinkle potatoes with salt, pepper and fresh chopped rosemary.
- Bake for 20-25 minutes until golden brown. Remove and add cheddar cheese if desired and return to the oven for 5 minutes.
Barbara’s Tips + Notes
- If you don’t have a potato masher, you can use the bottom of a mug.
- Choose potatoes the same size to make cooking even.
Nutrition
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Jennifer says
Made these. Great new side for my family.👍👍
Barbara Curry says
Glad you liked them, I love the crispy edges.