Crash New Potatoes

Crash New PotatoesSince we are huge fans of “potatoes” in general, making crushed New Potatoes seemed like a natural choice. These are so good because you get a soft creamy center like
mashed potatoes, but a crunchy crisp outside like roasted potatoes – delicious! One thing more they’re so simple, it’s almost terrifying, but they do take about half an hour – so plan accordingly.

Crash New Potatoes

Adapted from Home cooking in Montana

12 new potatoes (or Other Small Round Potatoes)
3 TBS olive oil
3 garlic clove
2 TBS chives
4 TBS grated cheese
2 TBS finely grated parmesan cheese

Preparation method on the next page

About Sarah Kozowski

Hi! Welcome to my blog! I’m Sarah– I do part-time job at a kindergarten and in my free time i love to cook, take photos and go jogging. I'm recipe developer, photographer, writer, and taste tester behind this blog. I develop my recipes and photos through good old fashioned trial and error, some days I have more success than others, as you can judge by the photos here. Grab a cup of coffee (or beverage of your choice) and stay with me awhile, poke through recipes, pick your favourite and reach out to me if you have any questions!

10 thoughts on “Crash New Potatoes

    1. Hi, Leisha
      This post includes two pages, please check for step by step preparation method on second page.
      Thanks for stopping by !

    2. Hi Leisha. I too was thinking that also. But there is a page 2. Click on the tiny red 2 square. I made these and love them.

  1. Thanks for a great recipe for the new potatoes I bought at the Farmer’s Market. A warning and a clarification: don’t use parchment paper under the broiler unless you want a fire (it’s usually only heat-proof to about 428F). Also, step 1 has you putting the potatoes in water twice. Better to put the potatoes in at the beginning so they heat evenly, not when the water is boiling.

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