This Mary Berry Smashed New Potatoes with Garlic Herb Butter is a rustic and crispy recipe, which includes baby new potatoes and fresh parsley. It’s a classic, foolproof recipe, ready in about 40 minutes.
Mary Berry Smashed New Potatoes with Garlic Herb Butter Ingredients
- 500g (1lb 2oz) baby new potatoes, halved if large
- 4 tbsp sunflower oil
- 25g (1oz) Parmesan, grated
Garlic Herb Butter
- 55g (2oz) butter, melted
- 2 garlic cloves, finely grated
- 3 tbsp freshly chopped parsley
How To Make Mary Berry Smashed New Potatoes with Garlic Herb Butter
- Preheat The Oven: Set oven to 220°C/200°C Fan/Gas 7.
- Parboil The Potatoes: Boil potatoes in salted water for 10–12 minutes until just tender. Drain and let sit.
- Heat The Oil: Add sunflower oil to a roasting tin and place in the oven to heat.
- Smash And Roast: Add potatoes to the hot oil, crush once with a masher, season, and roast for 15–20 minutes until crispy.
- Make The Garlic Butter: Mix melted butter with garlic and parsley.
- Finish In The Oven: Pour garlic butter over potatoes, toss, sprinkle with Parmesan, and roast for another 3–4 minutes. Serve hot.
Recipe Tips
- Can I prep the butter ahead? Yes, garlic butter keeps in the fridge for up to 3 days.
- What potatoes work best? Baby new potatoes hold their shape and roast beautifully.
- Can I skip the cheese? Yes, or use a vegetarian-friendly hard cheese alternative.
- Is this recipe vegetarian? Yes, if you use vegetarian Parmesan.
- How to keep potatoes crispy: Serve immediately after the final bake.
What To Serve With Garlic Herb Smashed Potatoes
These golden potatoes go well with:
- Grilled or roasted chicken
- Sriracha wings
- Grilled steak or lamb chops
- Green beans or peas
- Fresh garden salad
How To Store Smashed Potatoes
Refrigerate: Store leftovers in an airtight container for up to 2 days.
Reheat: Reheat in a hot oven for 10 minutes to regain crispness.
Do Not Freeze: This recipe is not suitable for freezing due to texture changes.
Smashed Potatoes Nutrition Facts
- Calories: 275 kcal per serving
- Protein: 4g
- Fat: 18g
- Carbohydrates: 22g
- Fiber: 3g
- Sugar: 1g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use regular potatoes instead of baby ones?
Yes, just cut them into smaller chunks for faster cooking.
Can I add other herbs?
Yes, thyme or rosemary also pair nicely with garlic and potatoes.
Do I need to peel the potatoes?
No, the skin adds texture and helps them crisp.
Can I make these dairy-free?
Yes, use dairy-free butter and skip the Parmesan.
Mary Berry Smashed New Potatoes with Garlic Herb Butter
Description
A golden and crispy side of baby new potatoes, smashed and roasted with rich garlic herb butter and Parmesan—simple, rustic, and full of flavor.
Ingredients
Garlic Herb Butter:
Instructions
- Preheat oven to 220°C. Boil potatoes for 10–12 minutes, then drain.
- Heat oil in a roasting tin. Add potatoes, crush, season, and roast 15–20 mins.
- Mix butter, garlic, and parsley.
- Toss hot potatoes with garlic butter and Parmesan.
- Roast 3–4 mins more. Serve hot.
Notes
- Serve immediately for best crisp texture
- Garlic butter can be made 3 days in advance
- Use a metal masher for easiest smashing
- Not suitable for freezing