Try our recipe for rosemary roasted smashed new potatoes with mustardy chive aïoli, then try our new potatoes and tarragon, roast new potatoes with chilli crab salsa and new potato fries. Now try more new potato recipes.

Cook's tips

  • You can make the aïoli from scratch by hand, in a food processor or in a jug with a stick blender following this recipe. This cheat’s version is great when you’re short on time or have a main to get ready at the same time
  • Use this aïoli as a base – you could stir it through harissa, chipotle paste, zhoug, saffron or pesto, and it makes a great dip for warm bread, crudités or boiled new potatoes

How to store

  • The potatoes and aïoli can be kept for three days in the fridge. Eat cold or refresh the potatoes in the oven or air-fryer to crisp up again

How to serve

  • Serve these potatoes alongside a sharing main like a steak tagliata or a seasonal quiche with a simple green salad

Rosemary roasted smashed new potatoes with mustardy chive aïoli recipe


  • 1kg new potatoes
  • 6 rosemary sprigs
  • 3 tbsp olive oil


  • 200g mayonnaise
  • 1½ tbsp dijon mustard
  • 2 tbsp lemon juice
  • small handful of chopped chives
  • 1 small garlic clove, crushed


  • STEP 1

    Boil the potatoes in a pan of salted water for 15-20 mins or until tender throughout (they will hold together better if soft to the middle). Heat the oven to 220C/200C fan/gas 7.

  • STEP 2

    Drain the potatoes, then smash them with the bottom of a glass or spatula until they are flattened with lots of cracks. Tip onto a baking tray, add the rosemary, drizzle with olive oil and season. Roast for 30-40 mins, turning halfway through, until golden and crisp.

  • STEP 3

    Mix together the aïoli ingredients in a bowl and season. Serve alongside the crispy potatoes.



Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating