Loaded Crushed Potatoes: Crispy, Golden, and Packed with Flavour!
These Loaded Crushed Potatoes are the ultimate comfort food. Their crispy, golden exterior and tender, fluffy interior create the perfect base for juicy roasted cherry tomatoes, creamy burrata, and a zesty rocket salad. Whether you’re serving them as a hearty side dish or a light meal, this recipe will undoubtedly be a hit at your table.
If you’ve been following me for a while, you already know my love for potato crust recipes. Perhaps you've tried my Crushed Potato Veggie Quiche or Crushed Potato Pie. Now, I’m excited to share the latest addition to my potato collection. I’m confident you’ll enjoy this recipe just as much as I do!
Simple Ingredients, Big Flavours
This recipe showcases a few essential ingredients that combine to create a flavour-packed dish.
Maris Piper potatoes are renowned for their starchy, fluffy texture, making them ideal for achieving a crispy outside while staying soft inside. They are an excellent choice for roasting and form the perfect foundation for this recipe.
Burrata, a creamy Italian cheese made from mozzarella and cream, adds an indulgent touch. Its rich, velvety texture melts beautifully over the warm potatoes, enhancing their flavour.
Cherry tomatoes, roasted with garlic and thyme, develop a natural sweetness that adds a burst of flavour.
Fresh rocket introduces a peppery bite, providing a delightful contrast to the creamy burrata.
Finally, a sprinkle of chilli flakes adds a hint of heat, while flaky salt accentuates all the flavours, creating a well-balanced taste and texture. Each ingredient plays a crucial role in making this dish incredibly satisfying.
Easy to Make
Making these Loaded Crushed Potatoes is a breeze. Start by boiling the potatoes until tender, then crush them using a glass greased with a bit of oil to prevent sticking.
Using a glass to gently crush boiled potatoes on a baking tray. This step ensures a crispy and golden exterior after roasting.
Season the potatoes and roast until golden and crispy.
Roasted crushed potatoes with a golden, crispy exterior,
Meanwhile, roast the cherry tomatoes with garlic and thyme.
Cherry tomatoes seasoned with garlic and thyme, ready to be roasted for added sweetness and flavour.
Assembling the dish is simple: layer the roasted tomatoes over the crispy potatoes, add fresh rocket, and tear the burrata on top.
Torn burrata being added to the assembled Loaded Crushed Potatoes, enhancing the dish with creamy richness
Finish with a drizzle of tomato juices and a sprinkle of chilli flakes for a delectable touch.
Drizzling a mixture of tomato juice and chilli flakes over Loaded Crushed Potatoes for an extra kick of flavour.
Loaded Crushed Potatoes - Versatile and Gluten-Free
Naturally gluten-free, this recipe is perfect for those with dietary restrictions. You can easily adjust it to your needs—substitute the burrata with a dairy-free option or increase the chilli flakes for extra heat. Whether as a hearty side or a light vegetarian main, it’s sure to impress.
You May Also Like
If you enjoyed these Loaded Crushed Potatoes, explore our other mouthwatering recipes like Potato Crust Wraps or Potato Wrap Shawarma. Discover more delicious options perfect for any occasion!
Don’t forget to check out our quick video tutorial for Loaded Crushed Potatoes on Instagram!
These Loaded Crushed Potatoes are the perfect balance of crispy, creamy, and flavourful. Soft-boiled potatoes are crushed and roasted until golden, then topped with sweet, garlicky roasted cherry tomatoes, fresh peppery rocket, and indulgent burrata. A sprinkle of chilli flakes and flaky salt finishes this dish with a touch of heat and crunch. Whether you serve it as a hearty side or a light main, it’s guaranteed to impress!
Ingredients
For the Potatoes:
1kg potatoes (boiled, such as Maris Piper)
4tbsp olive oil
salt and pepper (to taste)
1tsp paprika
For the Tomatoes:
250g cherry tomatoes
2cloves garlic (crushed)
1tbsp olive oil
1pinch of salt
6sprigs thyme
For the Topping:
1Handful of rocket
1ball burrata ((285 g))
Chilli flakes
Flaky salt
Instructions
Boil the potatoes in salted water until tender. Preheat the oven to 200°C (fan).
Transfer the potatoes to a greased baking tray. Use a glass to gently crush each potato. Drizzle with olive oil, then season with salt, pepper, and paprika. Bake for 50 minutes, or until crispy and golden.
Meanwhile, place the cherry tomatoes and crushed garlic in a separate baking dish. Drizzle with olive oil, sprinkle with salt, and add the thyme sprigs. Roast for 30 minutes.
To assemble, let the potatoes cool slightly. Arrange the roasted tomatoes on top, then add the rocket and tear the burrata over everything. Add chilli flakes and salt to the tomato juices, then drizzle this over the dish. Serve warm and enjoy!
Make it crispy: To achieve perfectly crispy potatoes, it's important to roast them long enough. The timing may vary depending on your oven, so keep an eye on them and adjust as needed to ensure they’re golden and crunchy.
Make it dairy-free: Swap the burrata with a dairy-free alternative or omit it entirely for a lighter version.
Spice it up: If you love heat, add extra chilli flakes or even drizzle some chilli oil over the top.
Potato alternatives: Maris Piper potatoes work wonderfully, but you can use any starchy variety like Russets or Yukon Gold for similar results.
Add some crunch: Toasted pine nuts or crispy fried onions would make a great addition for added texture.
Serve it your way: This dish works well as a side for roasted meats or grilled fish, or can stand alone as a light vegetarian meal.
