I love dishes that look like effort but are actually straightforward. These crushed new potatoes are one of those. They roast up with edged crispiness and a tender interior, and they come together quickly from start to finish.

This is a practical recipe more than a showpiece. You need a handful of pantry items, a hot oven, and a little patience while the edges brown. The result is a comforting side that pairs with everything from weeknight chicken to a casual green salad.

Below I walk you through exactly what to gather, each step in order, and the small details that make the difference. I keep tips short and useful so you can get these on the table tonight.

What You’ll Gather

Gather the ingredients, your baking tray, and a few common tools. Nothing fancy is required. Aim to use potatoes of similar size so they cook evenly. Read the quick equipment notes in Cook’s Kit if you want to streamline the process.

Ingredients

1 pound (450 g) baby potatoes — the base of the dish; small, waxy new potatoes work best for texture.
2 tablespoons (30 ml) olive oil — for roasting and a little reserved for the garlic-herb dressing; adds browning and flavor.
1 clove garlic, crushed — gives a fresh, savory kick; crush it finely so it disperses.
1 teaspoon chopped fresh parsley or basil — bright herb to finish; choose parsley for an earthy note or basil for sweetness.
½ teaspoon ground black pepper — adds gentle heat; freshly ground if you have it.
½ teaspoon salt — added to the boiling water to season the potatoes from within.

Build Crushed New Potatoes Step by Step

Preheat the oven to 200°C (390°F).
Place the 1 pound (450 g) baby potatoes in a large pot and cover with cold water. Add the 1/2 teaspoon salt to the water and bring to a boil.
Boil the potatoes for 15–20 minutes, or until a knife or skewer slides easily into the center of a potato and they are tender.
Drain the potatoes thoroughly in a colander and return them briefly to the pot or a bowl to let surface steam escape (1–2 minutes).
Pour the 2 tablespoons (30 ml) olive oil onto a baking tray and spread it to lightly coat the tray. Reserve any remaining oil for brushing the potatoes.
Transfer the drained potatoes to the oiled baking tray, spacing them in a single layer.
Using the back of a fork or a potato masher, gently press each potato until it is slightly crushed but still keeps its shape (do not flatten completely).
In a small bowl, combine the crushed 1 clove garlic, the 1 teaspoon chopped fresh parsley or basil, the 1/2 teaspoon ground black pepper, and the reserved olive oil. Stir to make a loose dressing.
Brush or spoon this garlic-herb-oil mixture evenly over the crushed potatoes so they are lightly coated.
Bake the potatoes in the preheated oven for 10–15 minutes, until the edges are golden and slightly crisp. Baking time will vary with potato size—check toward the shorter end of the range.
Remove from the oven and serve immediately.

Why Crushed New Potatoes is Worth Your Time

They’re a shortcut to great texture. The brief boil cooks the potato through, and smashing exposes more surface area to the oven, creating crisp, caramelized edges while keeping the centers pillowy. That contrast—crispy rim and soft inside—is what elevates them above plain roasted potatoes.

They’re forgiving. If you over-boil by a minute or two, the potatoes still hold up. If you watch the oven closely, you can stop baking when you have exactly the level of crisp you prefer. They’re also quick: from start to finish you’re looking at roughly 35–40 minutes total, most of which is hands-off.

Swap Guide

Herbs: Swap parsley for basil as noted, or use chives for a mild onion note.
Oil: Use another neutral oil you like if you need a higher smoke point (see notes in Allergy-Friendly Swaps).
Potatoes: If you only have regular new potatoes of varying sizes, sort by size and cook the larger ones a bit longer or halve them before boiling.

Cook’s Kit

Tools that make this easier:

Baking tray — a rimmed tray keeps oil contained and helps with even browning.
Large pot — for boiling; choose one large enough so the potatoes aren’t crowded.
Colander — for quick draining and to stop the cooking.
Fork or potato masher — you only need the back of a fork, but a masher works faster if you have a lot to press.
Small bowl and brush or spoon — for mixing and applying the garlic-herb oil.

Steer Clear of These

Skipping the drainage step: Leaving excess water on the potatoes prevents crisping. Drain well and let steam off for a minute before transferring to the tray.
Flattening completely: If you press the potatoes into thin pancakes they’ll dry out and become mealy.
Overcrowding the tray: Potatoes need breathing room. If they’re touching too much they’ll steam instead of roast.
Using cold oil only: Make sure the oil is spread on the tray so the potatoes start roasting immediately on contact; don’t skimp on that layer.

Allergy-Friendly Swaps

Olive oil (fat-free or specific allergies): Use avocado oil or light-tasting vegetable oil if olive oil triggers sensitivity. Both stand up well to oven heat.
Garlic (allergy/intolerance): Omit the garlic and add a pinch of smoked paprika or a squeeze of lemon for bright flavor.
Herbs (if fresh herbs are a problem): Use a small pinch of dried parsley or basil instead; use about one-third the amount of dried as you would fresh.
Salt-sensitive diets: Skip or cut the 1/2 teaspoon salt in the boiling water and adjust at the table if needed.

Little Things that Matter

Let the potatoes sit after draining for 1–2 minutes to let steam escape. This small step reduces surface moisture and helps edges crisp.

Use the back of a fork and press firmly but gently—aim for a thickness of about half a potato’s original height. This gives maximum edge surface without turning them into flat chips.

Brush the garlic-herb mixture onto the rough tops so the herb and garlic sit in the crevices. Those pockets catch heat and flavor, boosting each bite.

Check the oven at the shorter end of the bake time if your potatoes are very small. It’s easy to go from crisp-golden to overly browned quickly.

Best Ways to Store

Cool leftovers quickly and store in an airtight container in the fridge for up to 3 days. Reheat on a baking tray at 200°C (390°F) for 8–10 minutes so the edges crisp up again. Avoid microwaving unless you don’t mind losing crispness; the microwave will make them soft.

These don’t freeze beautifully after roasting because the texture changes. If you want to prepare ahead, par-boil the potatoes and cool them, then store raw-parboiled potatoes in the fridge for up to 24 hours. Smash and bake when you’re ready.

Your Top Questions

Can I scale this up? Yes. Keep potato sizes consistent and use more trays or roast in batches so they aren’t overcrowded. Oven space is the limiting factor for crispness.
How do I make them extra crispy? Drain thoroughly, give them a short air-dry after boiling, use a hot oven, and don’t crowd the tray. A light dusting of fine cornmeal before roasting can add additional crunch if you have it on hand.
Can I skip boiling and roast from raw? You can roast whole raw baby potatoes, but cooking time will be significantly longer and you won’t get the same smashed texture unless you par-cook them first.
What if my herbs aren’t fresh? Dried herbs work. Use about one-third the amount and mix them directly into the oil so they hydrate while roasting.
Are these vegan? Yes. The recipe uses only oil and herbs, so it fits plant-based diets as written.

Make It Tonight

Set the oven to 200°C (390°F), start the potatoes boiling, and prep your tray while they cook. Smashing and dressing take only a few minutes. Pop them under the heat and check at 10 minutes for golden edges. Serve hot. They pair well with grilled fish, roasted meats, or a simple salad. Minimal effort, maximum return.

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