Crunchy new potatoes

Ready in 30 mins


Serves 4
Jazz up potatoes for no-fuss entertaining

Nutrition and extra info

Nutrition: per serving

  • kcal137
  • fat6g
  • saturates1g
  • carbs20g
  • sugars2g
  • fibre1g
  • protein2g
  • salt0.03g
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  • 12-16 small-medium new potatoes, unpeeled
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tsp paprika



    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…


  1. Heat oven to 200C/fan 180C/gas 6. Boil the potatoes for 10 mins, then drain well. Arrange on a baking sheet, then crush each one lightly with a potato masher. Drizzle with olive oil and sprinkle with paprika, sea salt and freshly ground black pepper. Bake for 20 mins until crispy.

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Comments (50)

Strawberrysquash0's picture

They looked good, were very tasty and no hassle - which is the part I like. Will definitely do again. Thank you :-)

FreyaT's picture

So easy and so delicious, with or without the paprika. Very adaptable for different occasions, try it with your roast dinner.

livvykins21's picture

Delicious! Par-boiled for 10 mins and then in a 200C oven for 1 hour, with rosemary and garlic. Absolutely fab!

loveislove's picture

Made it for the first time tonight. So easy and yet soooooo delicious! I added some grated cheddar and sour cream. Definitely will do it again.

mrfrankowski's picture

Great recipe! Quick and easy. Served with my Sunday roast and it was a winner.

teammoulton's picture

Love this recipe, have it at least once a week. My other half would have it every day given the option.

carol362636's picture

Made loads of times - really bash them to get burnt bits which we all fight for!

danirace's picture

I will never make new potatoes unless they are like this! - Superb.

jodietaber's picture

Very simple and really quite nice.

judikirk's picture

I steamed my potatoes for 10 minutes, and had a similar experience to some others - the potatoes were still too hard to crush and had a tendency to fly across the worktop!

I felt they would need a little longer cooking time, so I put them in the oven for 15 minutes, then tried to crush them - and they looked just like the picture.

I roasted for a further 25 minutes and they were perfect - crisp and tasty on the outside and fluffy inside.

I didn't use as much oil as suggested, just a generous drizzle and it was fine.

mariane's picture

I make these all the time, but miss out the paprika. I can't seem to get it right - ends up too spicy!

helenmacbeth's picture

This is a lovely recipe and a huge hit with my guests!

wigram's picture

Cooked to go with veal recipe. Careful when using masher that they do not totally disintegrate! Very nice but needed a lot more baking than 20mins (I doubled the time) - added unpeeled cloves of garlic instead of paprike and squeezed them out when serving - scrummy to eat with very close friends!!

joannie123's picture

Lovely! really easy and a nice change

marktoye's picture

A really nice alternative way of cooking new potatoes. Lovely!

maacka's picture

Great potatoes!

rosenstielj's picture

I cooked the potatoes whole. My husband said they were nice for being less fatty than roast potatoes usyally are. Woud definitely try again.

bethocallaghan's picture

Really lovely.


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Tips (1)

Daisyjoy's picture

Loved this simple recipe but only gave 4 stars as I changed the timings - I boiled them for about 15 mins and roasted for about 40 mins. They were lovely and I'll definitely do them again! Though with a stock cube sprinkled over instead of paprika as my kids aren't so keen...