Boiled New Potatoes Crushed and Roasted
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.
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 Notes + Tips
- 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
Calories: 234kcal | Carbohydrates: 38g | Protein: 7g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 9mg | Sodium: 75mg | Potassium: 906mg | Fiber: 5g | Sugar: 2g | Vitamin A: 104IU | Vitamin C: 42mg | Calcium: 95mg | Iron: 2mg
