Since 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.
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
1. Wash potatoes well and place in salted water pot. Bring a pot of salted water to a boil. Add in potatoes and cook them until they are fork-tender (15-20 minutes).
2. Toss garlic cloves in the microwave. (Sometimes I put the whole bulb in) — 10 to 15 seconds will do the trick. Now peeling is much easier. The cloves practically pop — out of their skins, becoming more tender and easier to crush.
3. Mix oil with crushed garlic clove in a small bowl and Set aside.
4. Line a baking sheet with parchment paper. Place the potatoes on the parchment leaving plenty of room between each potato.
5. Crush the potatoes using a potato crusher or carefully with bottom of a drinking glass (or your tool of choice.)
6. Pour some garlic oil over each potato.
7. Sprinkle some salt and pepper. Add some Parmesan/Pepper Jack cheese and chives.
8. Broil for 10-15 minutes or until nice and crispy.
Optional : Sprinkle with additional chives.
10 thoughts on “Crash New Potatoes”
How come I can’t see how to make these? All I see is ingredients
This post includes two pages, please check for step by step preparation method on second page.
Thanks for stopping by !
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.
Thank you Donita,
I’m glad that you like them.
Thank for stopping by:-)
see page 2
I hope to get some of your recipes to try. Everything looks yummy.
Thank you Muriel!
These look really tasty – we’ll have some new potatoes in a couple weeks – can’t wait!
Hi Donalyn, I hope you’ll like it:)
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.