This healthy and easy crushed new potatoes recipe is a delicious and versatile side dish for any day of the week. New potatoes are simply parboiled, smashed, seasoned, and sprinkled with parmesan and shallots before crisping in the oven. Yummy!
If you're looking for a new favorite way to eat a potato side dish, then these crushed roasted new potatoes are the perfect crowd pleaser! They're incredibly easy to make, and are crispy on the outside with softer insides.
It was only about two weeks ago we met up with my in-laws for a Winter BBQ cooking sirloin steaks and everybody loved it. They're not on a Slimming World plan, so we had this super crispy smashed baby potatoes version at around 346 calories each.
This one, however, is approximately 150 calories each and can be Syn Free if using part of your Healthy Extra A. More than half the calories. And if not using your HE A, then it's only 1.25 Syns each when serving 4 people.
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✔️ Why You'll Love This Recipe
Here are a few reasons why we think you'll love these healthy crispy smashed potatoes:
- Low calorie
- Naturally gluten free
- An easy side dish to make
- Minimal prep required
- No frying pan needed
- Uses simple ingredients that are easily accessible
- Makes a nice change from French fries
- Suitable for a Slimming World plan or low-calorie diet
🛒 Ingredient Notes
Please see the printable recipe card with exact ingredient quantities and preparation instructions at the bottom of this post.
- Low calorie cooking oil spray - I use Frylight for a gentler crispy skin, or use 1/16 or ⅛ cup oil of your choice~
- Small potatoes - unpeeled for a crispy skin. For larger potatoes, I recommend cutting them down to a similar size to the smaller potatoes
- Shallots - for a sweet tangy taste, finely diced. Alternatively, you can use red onions or onion powder
- Parmesan cheese - this makes it a wonderful side dish with a delicious strong cheesy taste
- Sprigs of rosemary - we love to scatter a little rosemary on the tops of the potatoes. Or use your favourite fresh herbs like fresh thyme, etc
- Seasoning - a generous pinch of sea salt, or any kosher salt or table salt will suffice and ground black pepper
📋 Instructions
First, preheat your oven to a high heat of 200 c fan, 220c conventional, gas mark 7 or 425F degrees.
1. First, add some cold water to a large pot.
Add a pinch of salt and bring to a boil.
Wash the potatoes and parboil them over medium heat in the salted water for 15 minutes or until just fork tender.
2. Spray a rimmed baking sheet with oil spray, or line with parchment paper.
Drain and transfer potatoes to the baking tray and crush with a potato masher, fork, or bottom of a glass.
3. Now sprinkle over the shallots, grated parmesan, seasoning, and rosemary.
You might also want to add garlic salt or garlic powder.
4. Now place potatoes in the middle of a preheated oven and bake for 20 minutes or until a deep golden brown.
Note, the crispy potatoes should have crunchy edges and creamy centers.
Tip: Don't overcrowd your oiled baking sheet - you want a single layer, otherwise you will have less crispy edges
👩🍳 Substitutions
Depending on your dietary needs, here are a few simple swaps you can make and still make the perfect side dish:
- Parmesan cheese - swap for different cheeses, such as sharp cheddar, mozzarella, feta, etc. Or use vegan cheese if preferred.
- Cooking spray - use olive oil, vegetable oil, etc
- Potatoes - if you want to add more fiber and nutrients to one of the main ingredients, you can for sweet potatoes
- Shallots - use spring onions (scallions) if more accessible
- Rosemary - swap for other herbs, or mix in some green pesto
⚖️ Variations
Here are some different ways you make these crispy new potatoes the ultimate side dish:
- Zesty - serve with a sour cream or mayonnaise mixed with lime juice and zest and a dash of honey as a tasty appetizer. Or use lemon juice. You can mix with extra virgin olive oil and apple cider vinegar in a mason jar and shake well to make a dressing
- Mediterranean - add some sliced olives, sundried tomatoes, capers, etc
- Garlic smashed potatoes - for a whole new level, saute the shallots and some minced garlic cloves in a large frying pan with a large knob of butter. Or make your own garlic butter and add some knobs to the potatoes before baking
- Spicy - add a good pinch of chilli flakes if you want to add some heat to the dish, smoked paprika, cumin, or curry powder
- Dirty crushed potatoes - similar to my dirty fries recipe, add a mix of cooked bacon bits, ham, chorizo or other meats
- Nutty - use chopped nuts such as walnuts so that they toast while baking for a delicious crunch. Or use seeds for extra vitamins
🔪 Equipment
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- Roasting dish or sheet pan
- Potato masher
- Sharp knife
- Sieve
- Salt and pepper grinder
❄️ Storage
Storing - we prefer eating these easy smashed potatoes freshly baked, but they can be stored in an airtight container and refrigerated for up to 3 days. Or cover with aluminum foil.
Freezing - cool to room temperature and again, store in a freezer-safe container for up to 3 months.
Reheating - If you want to eat the next day, defrost in the fridge if required and microwave until piping hot, or reheat in the oven.
💡Pro Tips
- For more fibre and nutrients and a crunchy texture, leave the skin on the potatoes
- Don't overcook the potatoes because they will be too soft for crushing, and too wet for crisping
- Only lightly crush the potatoes with a fork, the bottom of a glass, or a potato masher so they have more texture that's easy for serving
- If you have the time, let the potatoes dry a bit after crushing for optimal crispness - you can preheat the oven while you wait!
- For extra crispiness, be liberal with the oil and salt. You might want to saute the shallots in oil too
- Avoid overcrowding the pan as you want as much heat exposure to each potato
🍽️ Serving Suggestions
You'll find smashed new potatoes are a very versatile side dish, Here are a few ideas on what you can pair them with:
Roast chicken - serve as part of a main dish alongside roast chicken breast slices with gravy, or other grilled or roasted meats
Fish - enjoy with baked or steamed fish for protein, such as breaded salmon, cod or haddock
Veggie burgers - serve as a deluxe vegetarian dish but swap the parmesan for an alternative cheese
Side salad - enjoy with a leafy green salad along with a healthy coleslaw, perfect for the Summer season
❓ FAQ
To make the potatoes crispy, boil them until they are only just soft. Then crush or squash them and bake them in a hot oven with oil and cheese. You can also let the potatoes dry a little after crushing and season with salt while you wait to draw some moisture before adding cheese, etc.
You can use any good quality small or new potatoes for this recipe, such as baby russet potatoes, jersey potatoes, baby reds, or other small waxy potatoes. You don't need to peel them, just simply wash and cook them whole. If using larger potatoes, you will need to cut smaller to the size of a golf ball.
You can partially make them ahead of time by boiling and smashing the potatoes, then refrigerating them until you're ready to bake. You may need to add a few more minutes to the baking time if the potatoes are cold.
The good news is that you can also bake these crushed potatoes in an air fryer! Once you have crushed baby potatoes, bake them in an air fryer for 8 minutes at 160c or 375F.
For roasted smashed potatoes without boiling, you could try adding small potatoes in a slow cooker with a ⅓ cup of water and slow cook on high for 3-4 hours. Then crush and add cheese, etc and bake in the slow cooker for another 30 minutes, or place under the grill until golden.
As the skins of baby potatoes are thin and delicate, you don't need to peel them. Simply wash them well in hot water.
➕ More New Potato Recipes
Looking for some more awesome recipes with new potatoes for next time? Try these:
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📖 Recipe
Easy Crushed New Potatoes Recipe with Parmesan Cheese
Ingredients
- Frylight
- 750 g Baby new potatoes left whole
- Pinch Sea salt
- Pinch Black pepper
- 5 shallots peeled and finely diced
- 20 g parmesan grated
- 2 sprigs rosemary
Instructions
- First, preheat your oven to a high heat of 200 c fan, 220c conventional, gas mark 7 or 425F degrees.
- In a large saucepan, add the potatoes and fresh water and bring to the boil. Parboil for about 15 minutes.
- Then spray a large roasting in with Frylight and drain and transfer the potatoes to the dish.
- Now press on the potatoes gently with a masher to crush them and expose the flesh and break the skins.
- Sprinkle the shallots on top, parmesan and season well pinches of sea salt, black pepper and rosemary.
- Spray once more with Frylight, then bake in the oven for 20 minutes before serving between 4 people.
Disclaimer
*This is an unofficial page and has no affiliation or endorsement from Slimming World. Slimming World's website can be found at https://www.slimmingworld.co.uk/. Any syn values are personal estimates and not verified by Slimming World.
Video
Notes
- For more fibre and nutrients and a crunchy texture, leave the skin on the potatoes
- Don't overcook the potatoes because they will be too soft for crushing, and too wet for crisping
- Only lightly crush the potatoes with a fork, the bottom of a glass, or a potato masher so they have more texture that's easy for serving
- If you have the time, let the potatoes dry a bit after crushing for optimal crispness - you can preheat the oven while you wait!
- For extra crispiness, be liberal with the oil and salt. You might want to saute the shallots in oil too
- Avoid overcrowding the pan as you want as much heat exposure to each potato
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