Crushed New Potatoes

These crushed new potatoes are boiled until tender, lightly smashed, then roasted with olive oil, garlic, and herbs until the edges are golden and crisp. They’re simple enough for weeknight dinners but special enough for summer meals with grilled chicken, steak, shrimp, burgers, or BBQ. The key is to use small potatoes, let them steam-dry after boiling, and give them enough space on the pan so they roast rather than steam.

Why You’ll Love These Crushed New Potatoes

These potatoes are crispy on the outside, creamy in the center, and easy to season with whatever herbs you have. They’re a great side dish for summer grilling, BBQ dinners, roasted meats, and simple weeknight meals.

Because the potatoes are boiled first, they cook through evenly before going into the oven. Crushing them creates rough edges that crisp up as they roast.

Best Potatoes to Use

Use small new potatoes, baby potatoes, baby Yukon Gold potatoes, or small red potatoes for this recipe. They have thin skins, creamy centers, and hold their shape well after boiling and crushing.

Choose potatoes that are similar in size so they cook evenly. Avoid large baking potatoes or russets for this method because they are more likely to crumble when smashed and won’t give you the same creamy centers and crisp edges.

How to Make Crushed New Potatoes

Boil the potatoes until they are fork-tender, then drain them well and let them steam-dry for a few minutes. This step helps remove extra moisture so the potatoes can crisp in the oven.

Arrange the potatoes on an oiled baking sheet and gently crush each one with a fork, potato masher, or the bottom of a glass. Don’t flatten them too much; they should stay mostly intact with rough edges.

Brush the tops with more olive oil, season with salt, pepper, garlic, and herbs, then bake until the edges are golden and crisp. Serve them right away while they’re hot.

Troubleshooting

Why did my potatoes fall apart?
They may have been overcooked or pressed too firmly. Boil them just until fork-tender, then crush gently.

Why aren’t my crushed potatoes crispy?
They may have been too wet, too crowded, or not baked long enough. Drain them well, let them steam dry, use enough oil, and leave space between each potato.

Why are my potatoes hard to crush?
They need a few more minutes in the boiling water. A fork should slide in easily before you try to crush them.

Why is the garlic burning?
Fresh garlic can brown quickly in a hot oven. Mix it well with the oil so it coats the potatoes, or add it partway through baking if your oven runs hot.

Make Ahead and Storage

Crushed new potatoes are best served right after baking, while the edges are hot and crisp.

You can boil the potatoes earlier the same day, but they are easiest to crush while they are still warm. If they cool completely, they may become firmer and harder to flatten without breaking.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in a hot oven or air fryer until warmed through and crisp again. Avoid microwaving if you want to keep the edges crispy.

What to Serve with Crushed New Potatoes

These crushed new potatoes are a great side dish for grilled mains and easy summer dinners. Serve them with grilled BBQ chicken, Greek grilled chicken, grilled shrimp kabobs, grilled steak, grilled burgers, or salmon kabobs. For more cookout ideas, browse my grilling recipes and summer recipes.

More Potato Recipes

If you love crispy potatoes, try my smashed potato salad next. It has golden smashed potatoes tossed with a cool, herby tzatziki sauce, cucumber, garlic, and fresh herbs, making it perfect for BBQs and summer dinners. For a more classic cookout-style side, try my creamy smashed potato salad, which uses the smashing technique for extra texture but has a creamy potato salad dressing.