Mary Berry’s Crushed New Potatoes are a simple yet delicious side dish that adds a rustic, flavorful element to any meal. With tender new potatoes, lightly crushed and mixed with butter and herbs, this dish is perfect for pairing with meats, fish, or even as part of a hearty vegetarian meal. The potatoes are crispy on the outside, soft on the inside, and packed with flavor, making them an ideal addition to your dinner table.
What are Mary Berry Crushed New Potatoes?
Mary Berry’s Crushed New Potatoes are made by boiling new potatoes until tender, then lightly crushing them and tossing them with butter, fresh herbs, and a touch of seasoning. The result is a side dish that’s crispy on the outside while maintaining a soft and fluffy interior. It’s a versatile, easy-to-make dish that can accompany a wide variety of mains.
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Why You Should Try This Recipe
- Quick and easy: Ready in less than 30 minutes with minimal preparation.
- Crispy and fluffy: The perfect combination of crispy edges and soft, creamy centers.
- Versatile side dish: Pairs well with meats, fish, or vegetarian mains.
- Simple ingredients: Made with just a few ingredients you probably already have on hand.
- Great for weeknights: An easy side dish that elevates any dinner without extra effort.
Ingredients Needed to Make Mary Berry Crushed New Potatoes
- New potatoes (800g / 1.75 lbs): Small new potatoes, perfect for boiling and crushing.
- Butter (50g / 3.5 tbsp): For richness and flavor.
- Fresh parsley (2 tbsp, chopped): Adds a fresh, herby note to the dish.
- Olive oil (1 tbsp): To drizzle over the potatoes for extra crispiness.
- Salt and pepper: To taste, for seasoning.
- Garlic (optional, 1 clove minced): Adds a subtle garlic flavor to the potatoes (optional).
Equipment
- Large saucepan
- Potato masher or fork
- Baking tray (optional for extra crispiness)
- Knife and chopping board
Instructions to Make Mary Berry Crushed New Potatoes
1. Boil the New Potatoes:
- Cook the potatoes: Place the new potatoes in a large saucepan, cover with cold water, and add a pinch of salt. Bring to a boil and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
2. Drain and Crush the Potatoes:
- Drain the potatoes: Once cooked, drain the potatoes and let them sit for a minute to allow the steam to escape.
- Lightly crush the potatoes: Using a fork or potato masher, gently crush each potato until it breaks open but still holds its shape. You want a rustic, uneven texture rather than a smooth mash.
3. Add Butter and Seasoning:
- Mix with butter: Toss the crushed potatoes with butter, olive oil, and the optional minced garlic. Stir gently to coat the potatoes evenly.
- Season: Season with salt and pepper to taste, and sprinkle in the fresh parsley.
4. Optional Step for Extra Crispiness:
- Crisp up in the oven: For a crispy finish, transfer the crushed potatoes to a baking tray and bake in a preheated oven at 200°C (400°F) for 10-15 minutes until the edges are golden and crispy.
5. Serve:
- Garnish and serve: Garnish with extra parsley, and serve warm alongside your favorite main dish.
What Goes Well With Mary Berry Crushed New Potatoes
- Roast chicken: The buttery potatoes complement the juicy, savory flavors of roast chicken.
- Grilled fish: A light, flaky fish like salmon or cod pairs beautifully with the herby, flavorful potatoes.
- Steak: Serve these potatoes with a juicy steak for a classic meat-and-potatoes meal.
- Roasted vegetables: Add some roasted vegetables for a complete vegetarian dinner.
- Lamb chops: The fresh parsley and butter make this a perfect side for lamb chops or grilled lamb.
Expert Tips for Making the Best Mary Berry Crushed New Potatoes
- Use waxy potatoes: Waxy new potatoes hold their shape well and create the perfect balance of crispy edges and soft centers.
- Don’t over-crush: For the best texture, gently crush the potatoes to retain some of their structure.
- Add garlic for flavor: For a subtle garlic flavor, toss in some minced garlic when mixing with butter.
- Finish in the oven: For an extra crispy finish, don’t skip the final step of roasting the potatoes in the oven.
Easy Variations of Mary Berry Crushed New Potatoes
- Herb variation: Try adding different herbs like rosemary, thyme, or chives for a flavor twist.
- Cheesy version: Sprinkle grated Parmesan or cheddar cheese over the potatoes before roasting for a cheesy finish.
- Spicy potatoes: Add a pinch of chili flakes or paprika to give the dish a spicy kick.
- Lemon zest: For a fresh, tangy twist, add some lemon zest to the butter before mixing with the potatoes.
Best Practices to Store Mary Berry Crushed New Potatoes
- Refrigerate leftovers: Store any leftover potatoes in an airtight container in the fridge for up to 3 days.
- Freeze for later: You can freeze crushed potatoes in an airtight container or freezer bag for up to 1 month. Reheat them in the oven to crisp them up again.
Best Practices to Reheat Mary Berry Crushed New Potatoes
- Oven method: Reheat the potatoes in a preheated oven at 180°C (350°F) for about 10-15 minutes, or until they are warmed through and crispy.
- Microwave method: Reheat individual portions in the microwave for 2-3 minutes, though they may lose some of their crispiness.
How Can I Make Mary Berry Crushed New Potatoes Healthier?
- Use less butter: You can reduce the amount of butter or swap it for olive oil for a lighter version.
- Add more herbs: Fresh herbs like parsley, chives, or basil can add flavor without adding extra calories.
- Skip the oven step: To avoid extra oil, skip the final roasting step and serve the potatoes immediately after crushing.
Nutrition Value (per serving):
- Calories: 200
- Fat: 10g
- Saturated Fat: 5g
- Carbohydrates: 25g
- Protein: 3g
- Fiber: 3g
FAQs
Can I make Mary Berry Crushed New Potatoes ahead of time?
Yes, you can make crushed new potatoes ahead of time. Boil and crush the potatoes, then store them in an airtight container in the fridge for up to 2 days. When ready to serve, reheat them in the oven at 180°C (350°F) until they are warmed through and crispy.
What can I do if my crushed new potatoes aren’t crispy enough?
If your crushed potatoes aren’t crispy, try spreading them out on a baking sheet and roasting them in the oven at a higher temperature, around 200°C (400°F), for 10-15 minutes. Make sure to brush them with olive oil for a golden, crispy finish.
Can I use other types of potatoes instead of new potatoes for this recipe?
Yes, you can use other small waxy potatoes like Yukon Gold or baby potatoes. Avoid starchy varieties like russet potatoes, as they may not hold their shape as well when crushed.
How do I store leftover crushed new potatoes?
To store leftovers, place the crushed new potatoes in an airtight container and refrigerate for up to 3 days. Reheat in the oven to maintain their crispy texture, or use the microwave for a quicker option, though the potatoes may lose some crispiness.
FAQs
Can I make Jamie Oliver Crushed New Potatoes With Garlic ahead of time?
Yes, you can make this dish ahead of time. Boil and crush the potatoes, then store them in the fridge for up to 2 days before roasting. When ready to serve, roast them in the oven with garlic and olive oil for the best results.
Can I freeze Jamie Oliver Crushed New Potatoes With Garlic?
Yes, you can freeze crushed new potatoes. After roasting, let them cool completely and store in an airtight container or freezer-safe bag for up to 2 months. To reheat, bake in the oven until crispy and warmed through.
What herbs can I use instead of rosemary for this recipe?
If you don’t have rosemary, you can use thyme, oregano, parsley, or even sage as a substitute. Each herb brings its own unique flavor to the dish, making it easy to customize to your taste.
How do I keep Jamie Oliver Crushed New Potatoes crispy after cooking?
To keep the potatoes crispy, avoid covering them while they cool. If reheating, use the oven or stovetop rather than the microwave to maintain their crispy texture.
Final Words
Mary Berry’s Crushed New Potatoes are an easy yet delicious side dish that’s sure to become a favorite. With a crisp, golden exterior and a fluffy, buttery interior, these potatoes are perfect for pairing with a variety of main courses.
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- Mary Berry Chicken Hotpot With Potato Topping
Mary Berry Crushed New Potatoes
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4
- Category: Side Dish
- Method: Boiling and Roasting
- Cuisine: British
Description
Mary Berry’s Crushed New Potatoes are made by boiling new potatoes until tender, then lightly crushing them and tossing them with butter, fresh herbs, and a touch of seasoning. The result is a side dish that’s crispy on the outside while maintaining a soft and fluffy interior. It’s a versatile, easy-to-make dish that can accompany a wide variety of mains.
Ingredients
- New potatoes (800g / 1.75 lbs): Small new potatoes, perfect for boiling and crushing.
- Butter (50g / 3.5 tbsp): For richness and flavor.
- Fresh parsley (2 tbsp, chopped): Adds a fresh, herby note to the dish.
- Olive oil (1 tbsp): To drizzle over the potatoes for extra crispiness.
- Salt and pepper: To taste, for seasoning.
- Garlic (optional, 1 clove minced): Adds a subtle garlic flavor to the potatoes (optional).
Instructions
1. Boil the New Potatoes:
- Cook the potatoes: Place the new potatoes in a large saucepan, cover with cold water, and add a pinch of salt. Bring to a boil and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
2. Drain and Crush the Potatoes:
- Drain the potatoes: Once cooked, drain the potatoes and let them sit for a minute to allow the steam to escape.
- Lightly crush the potatoes: Using a fork or potato masher, gently crush each potato until it breaks open but still holds its shape. You want a rustic, uneven texture rather than a smooth mash.
3. Add Butter and Seasoning:
- Mix with butter: Toss the crushed potatoes with butter, olive oil, and the optional minced garlic. Stir gently to coat the potatoes evenly.
- Season: Season with salt and pepper to taste, and sprinkle in the fresh parsley.
4. Optional Step for Extra Crispiness:
- Crisp up in the oven: For a crispy finish, transfer the crushed potatoes to a baking tray and bake in a preheated oven at 200°C (400°F) for 10-15 minutes until the edges are golden and crispy.
5. Serve:
- Garnish and serve: Garnish with extra parsley, and serve warm alongside your favorite main dish.
