Mary Berry’s Crushed New Potatoes are made with baby potatoes, olive oil, garlic, parsley or basil, salt, and pepper. This recipe serves 6 and takes about 35-40 minutes to prepare, combining boiling and baking for a crispy finish.
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🤎 Why You’ll Love This Crushed New Potatoes Recipe:
- Simple Ingredients: Utilizing basic ingredients like baby potatoes, olive oil, garlic, and fresh herbs, this recipe transforms everyday items into a delightful dish.
- Easy to Prepare: With straightforward steps that include boiling, crushing, and baking, it’s a hassle-free recipe suitable for cooks of all levels.
- Texture Play: The combination of creamy inside and crispy outside in each potato bite offers a satisfying texture contrast.
- Flavorful: The infusion of garlic and herbs with the olive oil not only adds a fragrant aroma but also deepens the flavor, making each bite a flavorful experience.
- Perfect for Gatherings: This dish is easily scalable, making it ideal for family dinners, holiday gatherings, or potluck events.
❓ What Is Mary Berry Crushed New Potatoes Recipe?
Mary Berry’s Crushed New Potatoes recipe features boiled baby potatoes crushed and baked with olive oil, garlic, fresh parsley or basil, salt, and pepper. It serves 6 and combines creamy interiors with crispy exteriors for a delicious side dish.
🥔 Mary berry Crushed New Potatoes Ingredients
- 1 pound (450 g) baby potatoes
- 2 tablespoons (30 ml) olive oil
- 1 clove garlic crushed
- 1 teaspoon chopped fresh parsley or basil
- ½ teaspoon ground black pepper
- ½ teaspoon salt
🥘 How To Make Mary berry Crushed New Potatoes
- Bring some salty water to a boil, then add the baby potatoes. Let them cook for about 15 to 20 minutes, or until they’re soft and cooked all the way through.
- Cover a baking sheet with olive oil. Take the potatoes from the pot and place them on the baking sheet.
- Break up the potatoes a little with a fork or a potato masher. Be careful not to break them up too much, because you don’t want your baking sheet to be full of flat potato pieces.
- Lightly brush the potatoes with the extra olive oil that is on the baking sheet.
- Add sea salt and freshly ground black pepper to taste. Add garlic and herbs, either fresh or dried.
- At 200°C (390°F), bake for another 10 to 15 minutes. Potatoes of different sizes take different amounts of time to bake, so keep an eye on them while they bake. Served right away.
💭 Recipe Tips:
- Boiling Potatoes: Make sure the water is well-salted; this is crucial for flavoring the potatoes from the inside out. Start with cold water, then bring it to a boil with the potatoes in the pot to cook them evenly.
- Testing for Doneness: Potatoes are ready when a fork can easily pierce through them. Overcooking can make them too mushy for crushing, while undercooking will make them difficult to flatten.
- Crushing Potatoes: Use a fork or potato masher to gently press down on the potatoes until they burst open but still retain some shape. The idea is to create a rough surface for the edges to crisp up in the oven, not to mash them completely.
- Oven Temperature: Ensure your oven is preheated to the correct temperature before adding the potatoes. A hot oven is key to achieving a crispy exterior.
🍲 What To Serve With Crushed New Potatoes?
Serve crushed new potatoes with roasted chicken, grilled salmon, or steak for a hearty meal they also pair well with green salads, steamed vegetables, or as part of a vegetarian feast with grilled portobello mushrooms and a bean salad.
🎚 How To Store Leftovers Crushed New Potatoes?
- Refrigerate: Place the leftover crushed new potatoes in an airtight container and store in the refrigerator for up to 3-4 days.
- Freeze: Spread the potatoes on a baking sheet to freeze individually, then transfer to a freezer-safe bag or container they can be stored frozen for up to 3 months.
🥵 How To Reheat Leftovers Crushed New Potatoes?
- Oven Method: Preheat the oven to 390°F (200°C) place the potatoes on a baking sheet and reheat for 10-15 minutes, ensuring they become hot and regain their crispiness.
- Skillet Method: Warm a skillet with a bit of oil over medium heat. Add the potatoes in a single layer, cooking for 3-5 minutes on each side, until they are thoroughly heated and crispy on the exterior.
FAQ’S:
How do you select the best potatoes for Crushed New Potatoes?
Choose small, firm baby potatoes with smooth skins look for potatoes of similar size for even cooking. Freshness is key, so avoid potatoes with sprouts or green spots.
How can I ensure my Crushed New Potatoes are crispy?
To achieve a crispy exterior, make sure the potatoes are dry before crushing them, use enough oil to coat them well, and roast in a preheated oven. Spacing them apart on the baking sheet also helps air circulate for even crisping.
What is the best way to crush the potatoes?
Use the back of a fork or the bottom of a cup to gently press down on the potatoes until they slightly burst open. Aim for a rough crush that keeps most of the potato intact for texture.
Are Crushed New Potatoes healthy?
Yes, they can be part of a healthy diet. Potatoes are a good source of vitamins C and B6, potassium, and fiber. Use olive oil and keep the skins on for added nutrients.
Can Crushed New Potatoes be made ahead of time?
Yes, you can boil the potatoes ahead of time, then crush and roast them just before serving to save time and ensure they’re crispy when served.
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Mary Berry Crushed New Potatoes Nutrition Facts
Amount Per Serving
- Calories 166.8
- Total Fat 10 g
- Saturated Fat 4.8 g
- Cholesterol 25.6 mg
- Sodium 115.4 mg
- Potassium 124.5 mg
- Total Carbohydrate 13.2 g
- Dietary Fiber 1 g
- Sugars 1 g
- Protein 5.8 g
Mary Berry Crushed New Potatoes
Description
Mary Berry’s Crushed New Potatoes are made with baby potatoes, olive oil, garlic, parsley or basil, salt, and pepper. This recipe serves 6 and takes about 35-40 minutes to prepare, combining boiling and baking for a crispy finish.
Ingredients
Instructions
- Bring some salty water to a boil, then add the baby potatoes. Let them cook for about 15 to 20 minutes, or until they’re soft and cooked all the way through.
- Cover a baking sheet with olive oil. Take the potatoes from the pot and place them on the baking sheet.
- Break up the potatoes a little with a fork or a potato masher. Be careful not to break them up too much, because you don’t want your baking sheet to be full of flat potato pieces.
- Lightly brush the potatoes with the extra olive oil that is on the baking sheet.
- Add sea salt and freshly ground black pepper to taste. Add garlic and herbs, either fresh or dried.
- At 200°C (390°F), bake for another 10 to 15 minutes. Potatoes of different sizes take different amounts of time to bake, so keep an eye on them while they bake. Served right away.
Notes
- Boiling Potatoes: Make sure the water is well-salted; this is crucial for flavoring the potatoes from the inside out. Start with cold water, then bring it to a boil with the potatoes in the pot to cook them evenly.
- Testing for Doneness: Potatoes are ready when a fork can easily pierce through them. Overcooking can make them too mushy for crushing, while undercooking will make them difficult to flatten.
- Crushing Potatoes: Use a fork or potato masher to gently press down on the potatoes until they burst open but still retain some shape. The idea is to create a rough surface for the edges to crisp up in the oven, not to mash them completely.
- Oven Temperature: Ensure your oven is preheated to the correct temperature before adding the potatoes. A hot oven is key to achieving a crispy exterior.