Smashed Roasted New Potatoes

I love all of the baby new potatoes at the markets at the moment.   The Jersey Royals are in the shops now, and I know that not all of you have those available to you, but there are also other tasty new potatoes out there to be had.  They are not so good for mashing ( I had a bad experience with that when I was younger, DUH! Live and learn!) but are great boiled until tender and served with herb butter, or for use in potato salads.

They are also great boiled and then roasted like this. These little babies get all crispy on the outsides . . . and stay moreishly fluffy on the insides.

That final breaking open, cracks the skin so that some of that tasty fluff pours out and crunches up a bit in the final baking . . . with the help of a bit of Olive Oil.

A few flakes of sea salt . . . a good grinding of black pepper . . . and some fresh rosemary leaves . . . and you have tasty little bits fit for a king.

These even make good appetizers especially when you use the really tiny ones and serve them with a creamy dip . . . adjust the times accordingly as smaller ones won't need to bake as long.

We love 'em just as they are.   Great with beef, fish, chicken, pork or lamb. 

*Smashed Roasted New Potatoes*
Serves 4
Printable Recipe


This is a great way to cook baby new potatoes. Crisp on the outsides and soft and fluffy inside.


16 small new potatoes, unpeeled
2 TBS light olive oil
a few sprigs fresh rosemary
sea salt and freshly ground black pepper


Preheat the oven to 230*C/450*F/ gas mark 8. Place a baking tray into the oven to heat.


Toss the potatoes together with 1 TBS of the oil to coat. Spread them out onto the hot baking tray. Roast in the preheated oven for 20 minutes. Remove from the oven. Flip the potatoes over and then gently squash them down with the back of a large metal spoon. Strip the leaves from the rosemary sprigs and sprinkle over top along with some sea salt and black pepper. Drizzle with the remainder of the oil.


Return to the oven and bake for a further 10 minutes, until the potatoes are crispy and golden brown.

I really love Jersey Royals.  They are a tad bit sweeter than normal potatoes and have a very unique flavour due to the provenance of them and the way they are grown!  Mmm . . .  I wish everyone could try them.  In any case this recipe will still be tasty with any new potato.  Bon Appetit!