Jamie Oliver Crushed New Potatoes With Garlic Recipe [Tips & Tricks]

I still remember the first time I made Jamie Oliver’s Crushed New Potatoes with Garlic. It was a chilly evening, and I wanted something cozy but a bit different from my usual roast potatoes. The crunch of the potatoes smashed just right, the aroma of garlic filling the kitchen – it instantly became a go-to comfort dish for me.

• It’s simple but feels fancy enough for guests.
• Perfectly crispy edges, fluffy inside.
• You don’t need fancy equipment or hours in the kitchen.
• It’s one of those dishes that turns humble potatoes into a star.

This recipe is a beautiful blend of rustic charm and simplicity. If you love potatoes (and who doesn’t?), you’re in for a treat.

Jamie Oliver’s Crushed New Potatoes With Garlic Recipe

The beauty of Jamie’s recipe lies in its rustic simplicity. The potatoes are boiled, then gently crushed to create more surface area for crispiness. Garlic and herbs infuse every bite. It’s all roasted until golden brown.

• The ’crushing’ is key – it’s about texture contrast.
• Garlic adds a mellow, aromatic flavor without overpowering.
• Olive oil ties everything together with richness.
• Fresh herbs bring brightness and freshness.

This recipe transforms a simple side into something irresistible.

Ingredients Needed

Here’s what you’ll need – all easy to find, minimal fuss:

• New potatoes (around 1kg or 2 pounds) – small and tender are best.
• Garlic cloves (4-5) – smashed or finely chopped.
• Fresh rosemary or thyme (a few sprigs) – Jamie often uses rosemary.
• Olive oil (3-4 tablespoons) – good quality, extra virgin for flavor.
• Sea salt and freshly cracked black pepper – to taste.
• Optional: butter (1 tablespoon) for extra richness.

Each ingredient plays a specific role – from texture to flavor balance.

How To Make Jamie Oliver’s Crushed New Potatoes With Garlic

Ready to cook? Here’s the step-by-step:

1. Boil The Potatoes

   • Wash potatoes well but keep skins on.
   • Boil in salted water until just tender (about 15-20 minutes).

2. Preheat Your Oven

   • Set it to around 200°C (400°F).

3. Drain And Drain Well

   • Let potatoes dry for a minute or two after draining – drier surface means crispier edges.

4. Crush Gently

   • Place potatoes on a baking tray lined with parchment.
   • Use a potato masher or bottom of a glass to gently press down each potato until it splits but stays in one piece.

5. Add Garlic And Herbs

   • Scatter garlic cloves and fresh rosemary over the potatoes.

6. Drizzle Olive Oil

   • Generously drizzle olive oil all over the tray.

7. Season Generously

   • Sprinkle sea salt and cracked black pepper.

8. Roast

   • Bake for 25-30 minutes or until golden and crispy.
   • Halfway through, you can drizzle a little more olive oil or add a knob of butter for extra flavor.

9. Serve Hot

   • Perfect with a sprinkle of fresh herbs or a squeeze of lemon if you like a bit of zing.

Ingredient Science Spotlight

Potatoes are fascinating – they’re mostly starch and water. Here’s why this recipe works so well:

• Boiling softens the potato’s interior so it becomes fluffy inside.
• Crushing increases surface area – this means more edges get exposed to the heat.
• Olive oil coats those rough edges, helping them caramelize and crisp up.
• Garlic contains sulfur compounds that mellow and sweeten when roasted, infusing the potatoes.
• Rosemary adds aromatic oils that enhance flavor complexity.

Together, these elements balance texture and flavor in a way that’s simple yet deeply satisfying.

Expert Tips

After trying this recipe dozens of times, here are my top tips:

• Use small new potatoes – they hold their shape and crush beautifully.
• Don’t over-boil – you want tender, not mushy.
• Let the potatoes dry after boiling to get maximum crispiness.
• Be gentle crushing – too much force and the potatoes turn to mush.
• Use plenty of olive oil – it’s the secret to golden, crunchy edges.
• Roast on a single layer so heat can circulate evenly.
• Experiment with herbs like thyme or sage for variety.
• Serve immediately – they lose crispiness as they cool.

Recipe Variations

Want to switch things up? Here are some fun twists:

• Add parmesan cheese – sprinkle grated parmesan in the last 5 minutes of roasting.
• Spicy kick – add chili flakes or smoked paprika with garlic.
• Lemon and herb – finish with lemon zest and fresh parsley for brightness.
• Butter and garlic mash – swap olive oil for melted butter for a richer flavor.
• Vegan twist – use olive oil and add nutritional yeast for a cheesy flavor.
• Add caramelized onions on top before serving for sweetness.

Final Words

Jamie Oliver’s Crushed New Potatoes with Garlic aren’t just a side dish – they’re a celebration of simple ingredients done right. The crunch, the aroma, the perfect balance of garlic and herbs – every bite feels comforting and a little special. It’s the kind of recipe that brings people together around the table.

FAQs

What Are The Main Ingredients In Jamie Oliver’s Crushed New Potatoes With Garlic Recipe?

The main ingredients are new potatoes, garlic, olive oil, sea salt, black pepper, and fresh herbs like rosemary or thyme.

Can I Use Any Type Of Potato For This Recipe?

It’s best to use new potatoes for their waxy texture, but you can substitute with other small potatoes if needed.

How Long Does It Take To Make Jamie Oliver’s Crushed New Potatoes With Garlic?

The total time is about 30-40 minutes, including boiling and crushing the potatoes.

Can I Make This Recipe Ahead Of Time?

Yes, you can prepare the potatoes earlier in the day and then crush and roast them just before serving.

Is This Recipe Vegan?

Yes, Jamie Oliver’s crushed new potatoes with garlic recipe is naturally vegan.

Can I Add Other Vegetables To The Dish?

Absolutely! You can add roasted veggies like carrots, parsnips, or even mushrooms for extra flavor.

How Do I Get The Potatoes Perfectly Crispy?

After crushing the potatoes, make sure to roast them at a high temperature (around 200°C) to get them crispy.

What Kind Of Garlic Should I Use For This Recipe?

Fresh garlic cloves work best, but you can also use pre-minced garlic if you’re in a pinch.

Can I Make This Recipe On The Stovetop Instead Of The Oven?

You can sauté the crushed potatoes on the stovetop, but they won’t get as crispy as in the oven.

What’s The Best Way To Serve These Crushed New Potatoes?

Serve them as a side dish with grilled meat, fish, or a hearty vegetable stew.