Smashing New Potatoes


Smashing new potatoes – an awesome way to up your carbs, a fab little lunch, light supper, a starter.  Simple and delicious. Enjoy hot or cold.  The choice is yours.

In terms of texture these are great.  Crisp on the outside, light and fluffy in the middle.  Heavenly.

This serves one.

Macros per serving: Calories 477, Fat 18.7g, Carbs 32.1g, Fiber, 3.4g and Protein 31.6g


  • 200g New Potatoes
  • 100g Philadelphia Lightest
  • 3 Cloves of Garlic
  • Small Bunch Fresh Parsley
  • 1/2 Tbsp Olive Oil
  • 2 Slices of Parma Ham
  • Salt and Pepper to Season

You will need:

  • Small Pan with Water
  • Pre heated Oven 200C Conventional / 180C Fan
  • Masher
  • Foil Lined Baking Tray
  • Pastry Brush
  • Egg Cup
  • Scales
  • Vegetable Chopping Board
  • Sharp Knife
  • Spoon
  • Put your new potatoes into a pan of water, bring to boil then boil for 12 minutes

  • Once boiled, strain your potatoes and add them to your foil lined baking tray

  • Take your masher and press onto watch potato two thirds of the way down

  • Pop your oil into and egg cup then with a pastry brush coat tops of smashed new potatoes.

    Season with salt and pepper

    Pop into your pre heated oven on the middle shelf and bake for 20 minutes

  • Weigh out and place your Philadelphia lightest into a bowl

  • Finely chop your garlic and parsley

  • Once cooked and golden bring out your smashed new potatoes and pop on a plate

  • Mix your parsley in with your garlic and cheese

  • Top each smashed new potato with the philadelphia, garlic and parsley mix and then add a slice of parma ham to each.



Massage Therapist. Meditation and Mindfulness Instructor. Mum. Love cooking, Lifting Weights, Appreciating the best in people, Walking barefoot and Smiling.

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