Mary Berry Crushed New Potatoes Recipe

Mary Berry’s Crushed New Potatoes recipe is deliciously flavoured with fresh chives and butter and made in 4 easy steps. A wonderful option for a summer barbecue or a light lunch. To ensure the potatoes are fluffy and absorb the dressing, follow our simple crushing method below.

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Mary Berry Crushed New Potatoes Recipe Ingredients

• The Potatoes:
  • 750g (1 lb 10 oz) baby new potatoes (like Charlotte or Maris Piper)
  • Salt, for the water
• The Dressing:
  • 50g (2 oz) butter
  • 2 tbsp olive oil
  • 1 tbsp white wine vinegar
  • 1 tsp caster sugar
• The Garnish:
  • 4 spring onions, finely chopped
  • 2 tbsp chopped fresh chives (or parsley)
  • Salt and freshly ground black pepper

How To Make Mary Berry Crushed New Potatoes Recipe

1. Boil the potatoes: Scrub the potatoes but leave the skins on. Place them in a large pan of salted water. Bring to the boil and simmer for 15-20 minutes, or until tender when pierced with a knife.
2. Drain and dry: Drain the potatoes thoroughly in a colander. Return them to the hot pan and cover with a lid for a few minutes to let them steam dry. This helps the skins firm up slightly.
3. Crush: Using a potato masher or the back of a fork, gently press down on each potato just enough to crack the skin and flatten it slightly. Do not mash them completely! You want them to stay in one piece but with ragged edges to catch the dressing.
4. Dress and serve: While the potatoes are still hot, add the butter, olive oil, vinegar, sugar, spring onions, and herbs to the pan. Toss gently until the butter melts and the potatoes are coated in the glossy dressing. Season well with salt and pepper and serve immediately.

Recipe Tips!

• Hot Dressing: It is vital to add the butter and oil while the potatoes are steaming hot. The heat helps the potatoes absorb the dressing like a sponge, rather than it just sitting on the surface.
• The Crush Technique: Be gentle! You aren’t making mash. Just press until you hear a “pop” and the potato flattens. This exposes the fluffy interior to the dressing while keeping the structure intact.
• Skin On: Keep the skins on! They add texture, flavor, and nutrients. Just give them a good wash beforehand.
• Vinegar Kick: The tablespoon of vinegar might seem odd with butter, but it cuts through the richness and acts almost like a warm vinaigrette, brightening the whole dish.

What To Serve With Mary Berry Crushed New Potatoes Recipe?

This Mary Berry Crushed New Potatoes Recipe is the perfect side for lighter meats! It pairs beautifully with Grilled Salmon or Roast Chicken, as the buttery herbs complement both perfectly. For a vegetarian option, serve alongside a Spinach and Feta Quiche or a crisp summer salad! If you are having a BBQ, these are a fantastic warm alternative to traditional mayonnaise-heavy potato salad.

How To Store Mary Berry Crushed New Potatoes Recipe

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days. The butter will solidify, so they won’t look as glossy when cold.
• Reheat: These are best reheated! Sauté them in a frying pan for 5 minutes to crisp up the crushed edges, or microwave gently until the butter melts again.
• Freeze: Freezing is not recommended for new potatoes as they can become watery and grainy when thawed.

Mary Berry Crushed New Potatoes Recipe Nutrition Facts

• Calories: 180 kcal
• Fat: 9g
• Carbohydrates: 22g
• Protein: 3g

Nutrition information is estimated per serving.

FAQs

Try More Recipes:

• Mary Berry Parmentier Potatoes Recipe
• Mary Berry Duchess Potatoes Recipe
• Mary Berry Lyonnaise Potatoes Recipe