My recipe for the crunchiest roast new potatoes around. These crispy smashed new potatoes are truly the best way to cook new potatoes. Begon bland boiled new potatoes, crispy roast new potatoes are here to stay. These roast new potatoes are delicious in every aspect… believe me you’re going to love them!

When you think of roast potatoes you often think of plain old main crop potatoes. You know those massive suckers that you find in outrageous quantities at the supermarket. Don’t get me wrong I’m a fan of main crop potatoes – I love starchy goodness just as much as the next person. However in my humble opinion new potatoes are a much superior potato.

New potatoes are harvested much earlier than main crop and thus smaller, sweeter and in general jus more flavour. Yet despite this new potatoes are often boiled out of existence in many meals. They seem to be served an afterthought, to rich dishes. I’m here to tell you that that’s all been a mistake – new potatoes deserve to be the star of the show. This dish for smashed roast potatoes show just how amazing they are.

New potatoes have a waxy skin exterior which is perfect for smashed potatoes. The new potatoes are first cooked by par boiling and then crushing them gently. Then they are crisped to perfection in a hot oven. The waxy skins help make super crunchy pieces on the outside of the potatoes. They’re delightfully moreish – perhaps dangerously so!

In this dish the crunchy roast new potatoes sit on a tomatoey black bean base. This black bean base provide a smooth and sweet balance to the salty and oily crunchy potatoes. It really makes the whole dish and making it a real meal with the new potatoes.

The black beans are so quick and taste absolutely stunning. They’re kind of like a de-constructed chilli with more bite and texture. To be honest I often just have these black beans on their own – they’re that good!

When are new potatoes in season

I recommend eating this dish from late April to August. You’ll get the best of the British new potato crop. If you are eating this dish outside of those months, try switching the new potatoes for regular main crop variety.

Crunchy New Potatoes With Tomatoey Black Beans

My recipe for the crunchiest new potatoes around. Smashing and roasting the new potatoes is my favourite way to enjoy these starchy superstars.

5 from 11 votes

Prep Time 15 minutes

Cook Time 55 minutes

Total Time 1 hour 10 minutes

Servings 6

Course Main Course, Salad, Side Dish

This meal is around 95% less polluting than the average UK meal.

Eating this recipe will save around 2.8 KG CO2e per person.

That’s equivalent to the emissions produced driving 23.14 KM in a modern car.

How do I calculate this?

Ingredients

• 2 kg New Potatoes (washed and scrubbed)
• 4 Tablespoons Vegetable Oil
• 1 Red Chilli (finely sliced)
• 15 g Fresh Parsley (finely chopped)

Black Bean Base

• 500 g Cooked Black Beans (2 400g cans worth)
• 2 Large Onions (finely diced)
• 6 Cloves Garlic (finely diced)
• 2 Tablespoons Soy Sauce
• 2 Tablespoons Tomato Paste
• 2 Teaspoon Paprika
• 2 Teaspoons Oregano
• 2 Teaspoons Red Pepper Flakes (or 1/2 teaspoon of chilli flakes)
• 1 Tablespoon Vegetable Oil

Instructions

• Pre-heat your oven to 200˚c.
• Place the new 2kg of new potatoes in a saucepan and cover with heavily salted water. Simmer the potatoes for 20 minutes until they are fork soft.
• Drain the potatoes and lay them on a large baking tray. Use a large spatula or potato masher to lightly squash the potatoes. You want to flatten to about half their original size but still retain some of their original shape.
• Once the potatoes are nice and squashed, cover them with 4 tablespoons of vegetable oil. Gently toss the potatoes in the oil so they are evenly coated. Place the potatoes in the oven and roast for 30- 35 minutes until the potatoes are crisp and golden brown.
• Whilst the potatoes are roasting heat 1 tablespoon of vegetable oil in a medium saucepan over a medium heat. Toss in the 2 diced onions and 6 cloves of diced garlic, fry for 2-3 minutes until the onion is soft and see-through.
• Tip in the 2 teaspoons of oregano, 2 teaspoons of paprika, 2 teaspoons of red pepper flakes, 2 tablespoons of tomato paste and 2 tablespoons of soy sauce. Stir the pan to combine the spices into the onion, then cook for a further minute.
• Add the 500g cooked black beans and 300ml of water into the pan. Bring the pan up to a boil and cook for 8-10 minutes until the bean broth has thickened into a rich sauce.
• Spread the tomatoey black beans over the base of a large serving platter. Layer the crispy smashed new potatoes over the top. Garnish the potatoes with the fine slices of red chilli and a good helping of chopped parsley.

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