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    Home » Recipes » Side Dishes » New Potatoes, Crushed and Roasted

    New Potatoes, Crushed and Roasted

    Published: May 29, 2014 · Modified: Oct 14, 2020 by Barbara Curry · This post may contain affiliate links.

    Jump to Recipe
    5 from 5 votes

    Disclaimer: This post may contain affiliate links.

    New Potatoes, Crushed and Roasted on a baking sheet.
    Trays of New Potatoes Crushed and Roasted

    New Potatoes, Crushed and Roasted are first boiled and then crushed before roasting in the oven.  They are like mashed potatoes with crispy edges.  Easy to make and everyone can top the way they like.  A great versatile side to almost any dish. 

    A pan of New Potatoes, Crushed and Roasted
    New Potatoes Crushed and Roasted

    While driving to Pinehurst this weekend, I asked Natalie to help me come up with something to have with the Chicken and Sundried Tomatoes that I was going to make for dinner. She whipped out her phone and went to The Pioneer Woman’s website to see what she could find.

    I’ve never made any of her recipes that failed. She chose a crushed and roasted new potato recipe.  I love roasted potatoes so I was sure these would be wonderful.

    New Potatoes, Crushed and Roasted on a baking sheet before roasting
    New Potatoes Crushed and Roasted

    The recipe takes a little more time as you boil the potatoes first. (You can also cook them first in the microwave) We had pretty large potatoes so it took a while. Once they are tender, you crush them and drizzle with olive oil and roast until nice and crispy.   These are a little easier if you use smaller potatoes.  We tried them plain and with a little cheddar and liked them both ways.  Add a little rosemary to make them even better.  We loved how crunchy they were. Boiling the potatoes first, allows them to get extra crispy in the oven.

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      How to make crispy crushed and roasted new potatoes

      Step 1: Boil the new potatoes until fork tender.

      Step 2: Place on a parchment paper lined baking sheet and drizzle with olive oil.

      Step 3: Use a potato masher or the bottom of a mug to gently mash the potatoes. Drizzle with more olive oil, salt, pepper and rosemary and bake for 20 minutes until crispy. Remove from the oven and add cheese.

      A spatula with New Potatoes, Crushed and Roasted
      New Potatoes Crushed and Roasted

      More POTATO recipes

      • Roasted potatoes with crispy onions
      • Potato salad with roasted potatoes
      • Perfect mashed potatoes
      • Super crunchy roasted potatoes
      • Smashed potatoes with bacon

      What goes great with roasted new potatoes

      • Chicken queso
      • Burgers
      • Spiralized hotdogs
      • Chicken wings with buffalo sauce
      • Tequila chicken

      If you make crushed and roasted new potatoes, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! I would love to see your creation.

      The Pioneer Woman

      A pan of New Potatoes, Crushed and Roasted

      New Potatoes Crushed and Roasted

      Author: Barbara Curry
      New Potatoes, Crushed and Roasted are first boiled and then crushed before roasting in the oven.  They are like mashed potatoes with crispy edges.  Easy to make and everyone can top the way they like.  A great versatile side to almost any dish. 
      5 from 5 votes
      Print Pin
      PREP: 20 minutes minutes
      COOK: 20 minutes minutes
      Servings: 12

      Ingredients
       

      • 12 small new potatoes
      • 3 tablespoons olive oil
      • salt and pepper
      • rosemary
      • cheddar cheese
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      Instructions
       

      • Bring a pot of salted water to a boil. Add potatoes and cook until they are fork-tender.
      • 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. Brush the tops 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.
      Barbara’s Tips + Notes
      If you don’t have a potato masher, you can use the bottom of a mug.

      Nutrition

      Calories: 195kcal | Carbohydrates: 37g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 13mg | Potassium: 897mg | Fiber: 5g | Sugar: 2g | Vitamin A: 4IU | Vitamin C: 42mg | Calcium: 26mg | Iron: 2mg
      Follow Me On SocialDid you make this recipe? Mention @ButterandBaggage or tag #ButterandBaggage on Instagram!

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      Comments

      1. Jennifer says

        April 07, 2020 at 11:51 am

        Made these. Great new side for my family.👍👍

        Reply
        • Barbara Curry says

          April 07, 2020 at 9:07 pm

          Glad you liked them, I love the crispy edges.

          Reply

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      Barbara Curry is the culinary adventurer of Butter & Baggage. With a dedicated enthusiasm for real butter made from happy cows she is in constant pursuit of delicious recipes and tasty dishes. She shares her experiences, ventures, and occasional misadventures because let’s face it things can get messy in any kitchen.

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