Mary Berry Crushed New Potatoes

We used to have these on the side of roast chicken at Mum’s every other Sunday. Nothing fancy — just baby potatoes, half-smushed, baked until the edges went golden and crispy. She’d always let me do the “crushing,” which meant me gleefully mashing the life out of a few until they were completely flat. She never minded — they still tasted amazing.

This is the kind of side dish that makes people say “Ooh, what are these?” when really, they’re just boiled potatoes that got lucky with olive oil and a hot oven. I keep coming back to this one when I want something more interesting than mash, but less effort than roasties.

Why You’ll Love It

• Zero stress — no peeling, no precision
• That crispy-soft combo — golden edges, creamy centres
• Goes with everything — steak, roast veg, grilled fish
• Budget-friendly — just a few pantry bits and tatties
• Great for batch cooking — and surprisingly good cold, too
• Make it your own — add herbs, garlic, chilli flakes, whatever you fancy

Ingredients

• 1 pound (450g) baby potatoes
• 2 tablespoons olive oil (plus a splash more for luck)
• 1 garlic clove, crushed
• 1 teaspoon fresh parsley or basil, chopped
• ½ teaspoon sea salt
• ½ teaspoon black pepper

How to Make It

Boil your spuds:

Start with cold water — plenty of it — and salt it like the sea. Add the baby potatoes and bring to a boil. Let them cook for 15–20 minutes, or until they’re fork-tender. Don’t walk too far away or they’ll go mushy. I’ve done that. It’s not great.

Let ’em breathe:

Drain the potatoes and let them steam dry for a couple of minutes in the colander. If they’re too wet, they won’t crisp — just steam themselves into blandness.

Smash, not mash:

Grab a baking tray, drizzle with olive oil, and spread out the potatoes. Use the bottom of a mug or a fork to gently press each one until it cracks open. Don’t flatten them to pancakes — you want edges, not soup.

Season generously:

Sprinkle with salt, pepper, and your garlic and herbs. If it feels like you’ve added too much oil, you’re probably doing it right.

Bake till golden and loud:

Pop the tray into a hot oven — 200°C (390°F) — for 10 to 15 minutes. They should be sizzling and going golden on the edges. Don’t be shy to leave them in longer if they’re not crisp enough.

Serve immediately (or sneak one off the tray first):

I always steal one. No shame. Best eaten hot, but they’ll still be good an hour later if everyone’s running late to the table (again).

Common Mistakes and How to Dodge Them

Why aren’t mine crispy?
Could be a few things — they were too wet, not enough oil, oven not hot enough. Don’t crowd the tray either; they need space.

Can I prep these ahead of time?
Absolutely. Boil and crush in advance, then roast when ready. That’s what I do if we’ve got mates coming round.

Can I use big potatoes?
Sure, just cut them into chunks first. Try to keep them roughly the same size so they cook evenly.

I forgot the garlic — ruined?
Not at all. Add it halfway through the roast or stir a bit into oil before serving. Still dreamy.

Storage and Reheating

Fridge: Keeps well for 3–4 days in a sealed tub.

Freezer: Lay them out on a tray first to freeze individually, then chuck in a bag. Good for up to 3 months.

To reheat:

• Oven: 200°C for 10 minutes. Still crispy.
• Skillet: Bit of oil, medium heat, turn a few times.
• Microwave: You can — but don’t expect crisp.

Frequently Asked Questions

Can I use dried herbs instead of fresh?
Yep — just use half the amount. Dried rosemary’s especially nice.

Can I add cheese?
Oh yes. A bit of grated parmesan on top in the last 5 minutes of roasting? Game-changer.

Do they go soggy if left out?
They can, but they’re still tasty. Just warm them up in a pan or oven to bring them back to life.

Are they gluten-free?
Yes — unless you add something odd. Potatoes, oil, herbs = naturally gluten-free goodness.

Nutrition Facts (Per Serving):

• Calories: 166.8
• Fat: 10g
• Carbs: 13.2g
• Protein: 5.8g
• Sodium: 115mg
• Sugar: 1g

More Mary berry Recipe:

• Mary berry Lancashire Hotpot
• Mary Berry Corned Beef Hash
• Mary Berry Parmentier Potatoes