Crushed New Potatoes
Delightful crushed new potatoes with a crispy exterior and tender interior, perfect as a side dish or main event.
Equipment
- Large Pot
- Baking Sheet
- Glass or Potato Masher
- Colander
Ingredients
Ingredients
- 1 pound baby potatoes (450 g)
- 2 tablespoons olive oil (30 ml)
- 1 clove garlic crushed
- 1 teaspoon chopped fresh parsley or basil
- ½ teaspoon ground black pepper
- ½ teaspoon salt
Instructions
- Step 1: Prepare the Potatoes - Wash the baby potatoes thoroughly under cold water. Place them in a large pot, cover with cold water, and add a pinch of salt.
- Step 2: Boil the Potatoes - Bring the pot to a gentle boil over medium-high heat and simmer for 15-20 minutes until fork-tender.
- Step 3: Drain and Cool - Drain the water and transfer the potatoes to a clean kitchen towel or colander. Let them cool for a few minutes.
- Step 4: Crush the Potatoes - Preheat the oven to 400°F (200°C). Place the boiled potatoes on a baking sheet and gently crush each potato with the bottom of a glass or potato masher.
- Step 5: Season and Drizzle - In a small bowl, combine olive oil, crushed garlic, chopped parsley or basil, ground black pepper, and salt. Drizzle over the crushed potatoes.
- Step 6: Bake to Perfection - Roast the potatoes in the preheated oven for 20-25 minutes until golden brown and crispy.
- Step 7: Serve and Enjoy - Remove from the oven, garnish with more parsley or basil, and serve warm.
Notes
For extra flavor, consider adding grated parmesan cheese or nutritional yeast before baking. Adjust garlic to your preference.