I remember the first time I tried Jamie Oliver’s Crushed New Potatoes With Garlic. I was at a friend’s dinner party, sitting around a rustic wooden table. The potatoes arrived hot, golden, and slightly crispy on the edges. The aroma of garlic hit me first, then the creamy softness inside. It was a moment that made me rethink what simple potatoes could do. From that day on, I made it my mission to master this dish. It’s comfort food elevated, simple yet deeply satisfying.
This recipe is a celebration of textures and flavors. Crispy outside, tender inside, with a punch of garlic that isn’t overpowering. The best part is how adaptable it is. Whether for a weeknight dinner or a weekend feast, it always impresses.
Jamie Oliver’s Crushed New Potatoes With Garlic Recipe
I’ll never forget the first time I followed Jamie Oliver’s original recipe. I was skeptical because it looked so simple. Just potatoes, garlic, oil, salt, and pepper. But simplicity is the trick. By the time I tasted the finished dish, I was hooked.
This recipe is all about respecting the ingredients: letting the potatoes shine and the garlic enhance them without taking over. The gentle smashing makes them soft inside while giving the edges a golden crunch. It’s a texture contrast that makes every bite exciting.
Ingredients Needed
I always enjoy a quick trip to the market for this recipe. Freshness matters, and each ingredient plays a role. Here’s what you’ll need:
- New potatoes – small, tender, and waxy. They hold shape and crisp beautifully.
- Garlic cloves – fresh and pungent, not powdered. They roast into a mellow, sweet flavor.
- Olive oil – extra virgin is ideal. It helps crisp the potatoes and adds depth.
- Sea salt – enhances natural flavors.
- Freshly ground black pepper – adds a subtle heat.
- Fresh herbs (optional) – rosemary or thyme elevate the dish.
I’ve tried it with other oils and spices, but nothing beats this classic combination.
How To Make Jamie Oliver’s Crushed New Potatoes With Garlic
The first time I ’smashed’ potatoes, I thought they would fall apart completely. They didn’t. Here’s the process that works every time:
- Boil the potatoes until just tender. You should be able to pierce them with a fork.
- Preheat your oven to high heat. The higher the heat, the crispier the edges.
- Place potatoes on a baking tray lined with parchment. Gently press each potato with a potato masher or your palm until it slightly flattens.
- Drizzle generously with olive oil and sprinkle with salt, pepper, and garlic. Toss to coat evenly.
- Roast in the oven until golden and crispy. This usually takes 25-30 minutes. Flip halfway for even color.
- Optional: Add fresh herbs in the last 5 minutes for aroma.
Every step is about layering flavors and textures. Even if it seems simple, the timing and technique make a huge difference.
Ingredient Science Spotlight
I love digging into why this dish works so well. Here’s the science behind it:
- New potatoes: High in starch and low in water. This helps the edges crisp while the inside stays fluffy.
- Garlic: Roasting garlic transforms harsh sulfur compounds into sweet, mellow flavors.
- Olive oil: Fats conduct heat and create the Maillard reaction, giving potatoes that irresistible golden color.
- Salt: Draws moisture out, enhancing crispiness and flavor.
Understanding the science makes it easier to experiment. You can tweak textures or flavors while keeping the dish reliable.
Expert Tips
I learned some tricks from trial, error, and a few cooking shows:
- Don’t overcrowd the tray. Crowding steams the potatoes instead of crisping them.
- Use room temperature potatoes. Cold potatoes from the fridge take longer to roast.
- Crush gently. You want them smashed, not squashed into pieces.
- Roast at high heat. 220°C / 425°F works best.
- Garlic timing matters. Adding garlic too early can burn it; last 15 minutes is perfect.
These small adjustments take your potatoes from good to unforgettable.
Recipe Variations
This recipe is versatile. I’ve experimented with:
- Cheese twist: Sprinkle parmesan during the last 5 minutes.
- Spicy kick: Add chili flakes with olive oil before roasting.
- Herb swap: Tarragon or sage gives a more earthy flavor.
- Vegan richness: Use a touch of vegan butter with olive oil for a buttery finish.
You can turn it into a side for chicken, beef, or make it a vegetarian centerpiece.
Final Words
I often make this dish when friends are visiting. It’s a guaranteed crowd-pleaser. Every bite is a mix of crispy, soft, garlicky, and earthy. And the best part? It’s not intimidating. You don’t need fancy skills, just good ingredients and care.
It’s also a dish that teaches you about the beauty of simple cooking. Sometimes, minimal ingredients and proper technique create the most memorable flavors.
FAQs
What Kind Of Potatoes Should I Use For Jamie Oliver’s Crushed New Potatoes With Garlic Recipe?
You should use new potatoes, as they are small, tender, and have a waxy texture that holds together well when crushed.
Can I Make Jamie Oliver’s Crushed New Potatoes With Garlic Recipe Ahead Of Time?
Yes, you can prep the potatoes and crush them earlier. Just reheat them in the oven or on the stovetop before serving.
Is It Necessary To Peel The Potatoes For This Recipe?
No, you don’t need to peel the new potatoes. The skins are thin and add texture and flavor to the dish.