A crash new potatoes recipe is the easiest way to turn small waxy potatoes into a crispy, craggy side with a soft center. You boil the potatoes until tender, smash them flat, then roast them hot so the edges crisp while the middle stays fluffy. This method works because the smashing creates more surface area for browning, and a short oil toss keeps them from sticking.
The result is a potato that eats like a hybrid of a roasted wedge and a chip. You get salt, fat, and texture in every bite without deep frying. Keep reading for the exact amounts, timing cues, and fixes that stop them turning out soggy. If you enjoyed this, our pizza dough new is worth trying next. Making this crash new potatoes at home is surprisingly straightforward once you know the key steps.
Why You’ll Love These Crash New Potatoes
- High crisp-to-effort ratio: one pan, one boil, one smash.
- Uses waxy potatoes so they hold shape instead of falling apart.
- Customizable topping: herbs, cheese, or chili all work after roasting.
- Naturally gluten free and vegetarian as written.
- Great warm side for grilled meat or a chimichurri fish.
Ingredients You’ll Need
- 900 g new potatoes (about 2.2 lb), uniform size, scrubbed
- 3 tbsp olive oil, divided
- 1 tsp fine sea salt, plus more for finishing
- 1/2 tsp cracked black pepper
- 2 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 2 tbsp grated parmesan
- Flaky salt, to finish
Ingredient Substitutions
Olive oil: Replace with an equal amount of avocado oil for a higher smoke point if your oven runs hot. Avocado oil keeps the same light mouthfeel but browns slightly less aromatic than olive. Use it when roasting above 220°C / 425°F to avoid bitter edges. The crash new potatoes works well for weeknight cooking when time is limited.
Rosemary: Swap for 1 tbsp fresh thyme if you want a lighter, lemony note. Thyme leaves are smaller so they crisp faster and can burn near the 25-minute mark. Pull the tray at 20 minutes if using thyme alone. Storing leftover crash new potatoes correctly keeps it tasting good for days.
Parmesan: Use 2 tbsp nutritional yeast for a dairy free version with a salty, cheesy depth. Nutritional yeast does not melt, so you lose the browned crust but keep umami. Sprinkle it in the last 5 minutes to avoid scorching.
New potatoes: Substitute equal weight of fingerling potatoes if new potatoes are out of season. Fingerlings are longer, so smash them crosswise for even thickness. They need 2 minutes longer boil due to denser flesh.
Step-by-Step Instructions
- Place 900 g new potatoes in a pot and cover with cold water by 2 cm. Add 1 tsp fine sea salt and bring to a boil over medium-high heat. Simmer 15–18 minutes until a knife slides in with no resistance.
- Drain potatoes in a colander and let them steam dry for 5 minutes so the skins tighten. Spreading them on a towel avoids trapped moisture that blocks crispness.
- Heat oven to 220°C / 425°F and line a sheet pan with parchment. Toss potatoes with 2 tbsp olive oil until each is lightly coated.
- Set potatoes 2 cm apart on the pan. Use a flat glass to press each down to 1.5 cm thick, keeping pieces connected. The craggy cracks are where crisp bits form.
- Roast 20 minutes on middle rack until underside is golden and crispy. Flip with a thin spatula so they release without tearing.
- Whisk remaining 1 tbsp olive oil with garlic, pepper, and rosemary. Brush on tops, scatter parmesan, and roast 8–10 minutes more until edges darken and cheese melts.
- Finish with flaky salt and serve from the pan. They are best enjoyed warm within 20 minutes of leaving the oven.
Pro Tips
Dry the boiled potatoes well before oiling; surface water steams them instead of crisping. A quick roll on a kitchen towel removes enough for a roasting technique that browns evenly.
Smash on the sheet pan, not a board, to skip a transfer that breaks the potatoes. The parchment catches oil so the glass does not slide.
Use a heavy glass with a flat base for even pressure; a cup with a curved bottom makes centers thick and slow to cook.
Rotate the pan halfway if your oven heats unevenly; the back corners crisp first and will burn before the front sets.
Add parmesan only after the flip so it melts onto a dry surface rather than soaking into oil beneath.
Common Mistakes to Avoid
Overboiling until skins split makes them absorb oil and fall apart when smashed. Pull them at knife-tender, not falling-apart, stage.
Crowding the pan traps steam and yields chewy potatoes. Never crowd the pan; use two trays if needed for 900 g.
Smashing too thin under 1 cm causes burnt lace with no fluffy middle. Aim for 1.5 cm so both textures survive the roast.
Skipping the flip sticks the base to parchment and tears the top on release. Wait for golden and crispy underside before moving them.
Serving Suggestions
Plate alongside garlic knots and a green salad for a relaxed dinner. The crisp potatoes cut the richness of bread nicely.
Top with a soft egg or smoked salmon for a brunch plate that needs no extra starch. The craggy surface holds runny yolk well.
Serve with stewed potatoes on the side if you want two textures from one vegetable. Keep the stew mild so the smashed herbs stay distinct.
Storage and Reheating
Cooled crash new potatoes recipe leftovers keep in an airtight container up to 3 days refrigerated. Do not leave them out beyond 2 hours after cooking.
Reheat on a tray at 200°C / 400°F for 8 minutes to re-crisp; microwaving makes them rubbery. They do not freeze well because the smashed structure weeps on thaw.
If pairing with creamed potatoes, store the two dishes separate so textures stay distinct in the fridge.
Recipe Variations
Chili Crunch Version
Brush smashed tops with 1 tbsp chili oil instead of rosemary oil before the final roast. The flakes crisp and add heat without extra cheese. Expect a reddish edge and a sharper bite that pairs with cold yogurt dip.
Cheesy Bacon Version
Add 2 tbsp crumbled cooked bacon with the parmesan at step six. Bacon fat renders further and crisps the potato cracks. The beef hotpot crowd will like this alongside a broth dish.
Lemon Herb Version
Replace rosemary with 1 tbsp parsley and add 1 tsp lemon zest to the oil. The citrus keeps the palate bright against the oil. Roast time stays the same but watch for zest browning at minute eight.
Smoked Paprika Version
Mix 1 tsp smoked paprika into the oil before tossing. The potatoes take a barbecue note and a deeper orange color. Use medium-low heat if your paprika is old to avoid bitterness.
Crash New Potatoes
Description
Crash new potatoes are small waxy potatoes boiled until tender, smashed flat, then roasted hot so the edges turn crispy while the center stays fluffy. This easy one-pan side gives you salt, fat, and craggy texture in every bite without deep frying.
Ingredients
Instructions
-
Boil the potatoes
Place 900 g new potatoes in a pot and cover with cold water by 2 cm. Add 1 tsp fine sea salt and bring to a boil over medium-high heat, then simmer for 15–18 minutes until a knife slides in with no resistance and the skins are just tender but not split.
-
Steam dry potatoes
Drain potatoes in a colander and let them steam dry for 5 minutes so the skins tighten and surface moisture evaporates. Spreading them on a towel avoids trapped moisture that blocks crispness during roasting.
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Heat oven and oil
Heat oven to 220°C / 425°F and line a sheet pan with parchment. Toss potatoes with 2 tbsp olive oil until each is lightly coated and shiny but not pooling in oil.
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Smash potatoes flat
Set potatoes 2 cm apart on the pan and use a flat glass to press each down to 1.5 cm thick, keeping pieces connected. The craggy cracks that form are where the crisp bits develop as they roast.
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First roast
Roast on middle rack for 20 minutes until the underside is golden and crispy and releases easily from the parchment. The tops should look dry and the edges beginning to brown when checked.
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Flip potatoes
Flip with a thin spatula so they release without tearing the centers apart. Wait for the golden and crispy underside before moving them to avoid sticking and broken tops.
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Brush and top
Whisk remaining 1 tbsp olive oil with garlic, pepper, and rosemary. Brush on tops, scatter parmesan, and roast 8–10 minutes more until edges darken and cheese melts into a light crust.
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Finish and serve
Finish with flaky salt and serve from the pan while warm. They are best enjoyed within 20 minutes of leaving the oven for maximum crispness.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 3g15%
- Cholesterol 5mg2%
- Sodium 480mg20%
- Total Carbohydrate 38g13%
- Dietary Fiber 4g16%
- Sugars 2g
- Protein 6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Storage: Cooled leftovers keep in an airtight container up to 3 days refrigerated; do not leave out beyond 2 hours after cooking.
- Reheating: Reheat on a tray at 200°C / 400°F for 8 minutes to re-crisp; microwaving makes them rubbery and avoids safe even warming.
- Pro tip: Smash on the sheet pan, not a board, to skip a transfer that breaks the potatoes, and see our garlic knots for a matching side.
- Doneness: Pull potatoes at knife-tender, not falling-apart, stage to avoid oil absorption and breakup when smashed.
