Crispy, sharp with lemon and so easy to make, Lemon Smashed New Potatoes are so incredibly satisfying and the perfect alternative to traditional roast potatoes! This recipe achieves the crispy craggy effect of roughed up roasties without so much time & effort. Because the recipe incorporates the skins, there’s no peeling and they’re packed with fibre, vitamins and nutrients.
With just a few ingredients and using only things you’re likely to already have in the house, this recipe is a quick & easy way to have a delicious side dish. It’s also easy to multiply if you’re feeding a bigger crowd. I love Lemon Smashed New Potatoes as a side dish for just about anything, but they are particularly nice alongside roast chicken & poultry as well as fish dishes. Let’s get started!
Serves 2 to 4
Ingredients
- 500g miniature new potatoes
- Generous drizzle of olive oil
- 30g butter
- Zest & juice of 1 lemon
- Sea salt flakes & freshly ground black pepper
Method
- Pre-heat the oven to 200°C / 180° Fan / 400°F.
- Tumble the new potatoes onto a baking tray and drizzle generously with olive oil. Toss to coat and add more olive oil if needed. Every potato should be coated on all sides with the glistening oil.
- Bake in the oven for 30 minutes.
- Just before the 30 minutes is up, add the lemon zest, juice and butter to a saucepan and melt over low or medium-low heat, stirring to combine.
- When the 30 minutes is up, remove the tray from the oven. Use a fork to carefully mash each potato with a downward motion just enough to make it more flat, but not enough to demolish it. Take care not to burn yourself. You can also use the bottom of a glass or jar, but I personally like the ridges left behind by a fork. Don’t worry about what they look like – some will split or look a bit wonky, but this is not a beauty contest. Any craggy bits of the potato are going to crispy up beautifully in the next step.
- When you’ve smashed each of the new potatoes, grab the melted, lemony butter. Drizzle it over the potatoes, making sure to hit each one. If necessary, use a pastry brush to make sure each one gets topped with the lemon butter. Now sprinkle salt & pepper on the potatoes and return them to the oven for another 10 to 15 minutes or until crispy & golden. Serve hot.