roasted new potatoes

These smashed new potatoes start with a quick boil, then get flattened and roasted until the edges turn golden and crisp. A sprinkle of cheese at the end melts into all the nooks, making these crispy-on-the-outside, creamy-on-the-inside potatoes an easy, crowd-pleasing side, quick and easy enough for busy weeknights.

Boiled New Potatoes Crushed and Roasted

potatoes

olive oil

salt and pepper

rosemary (chopped)

cheddar cheese

Bring a pot of salted water to a boil. Add potatoes and cook until they are fork-tender, about 15 minutes. Drain.

Preheat oven to 450º and line a sheet pan with parchment paper.

Generously drizzle olive oil on parchment paper. Place cooked potatoes on the sheet pan leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again if needed. Drizzle the top of each crushed potato with more olive oil. Sprinkle potatoes with salt, pepper and fresh chopped rosemary.

Bake for 20-25 minutes until golden brown. Remove and add cheddar cheese if desired and return to the oven for 5 minutes.

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The most viewed roasted new potatoes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Boiled New Potatoes Crushed and Roa...

The most viewed roasted new potatoes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine