Crushed Crisped New Potatoes with Sour Cream & Dill

Preparation info
  • Serves


    • Difficulty


Appears in
Celebrate: Plant Based Recipes for Every Occasion

By Bettina Campolucci Bordi

Published 2021

  • About

I am a huge potato fan, and these little nuggets of goodness are one of my favourite ways of eating them. So crispy and dolloped with a salty fresh sour cream and dill and chive topping, this is a marriage made in heaven.


  • 1 kg (2 lb 4 oz) new potatoes
  • olive oil, for basting


Preheat the oven to 180°C 350°F/gas 4).

Cook the new potatoes in a large saucepan of boiling water for 15–20 minutes, until soft, then drain well and allow to cool a little.

Line a large baking tray (pan) with baking parchment and drizzle with a thin layer of olive oil.