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These crusty baked potato spuds are a simple and delicious potato side dish, a classic potato recipe that never fails to deliver.

Crusty baked potato (spuds)

These crusty crushed potatoes with oil, butter or garlic (if you choose using) are so easy to make and simply divine. 
Course Appetizer, Side Dish, Snack
Cuisine Mediterranean, Ramona's Cuisine
Keyword baked potatoes, crushed potatoes, crusty potatoes, potato, potatoes, spuds
Prep Time 12 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4
Calories 125kcal


  • oven tray
  • potato masher
  • chopping board
  • larger pot


  • 16 small salad potatoes or 12 medium ones (skin on) thoroughly washed
  • 2 tbps olive oil or melted coconut oil, or garlic butter
  • 1 tsp salt (for boiling)
  • 1 tbsp Italian herbs (mixed)
  • 1/2 tsp Sesame seeds
  • 1 tsp sea salt crystals
  • pepper (freshly crushed) or cayenne pepper, to taste


  • Preheat the oven at 190C/375F, Gas Mark 5.
  • Place a pot with approximately 1 litre of water on medium to high heat. Add the salt and allow to boil.
  • Meanwhile, wash the potatoes thoroughly and place in the pot when water is almost at boiling point.
  • Boil them for 5 min from boiling point.
  • While the potatoes are boiling, prepare an oven tray by laying a sheet of parchment paper and drizzling some olive oil.
  • When the potatoes have been boiling for 5 min, remove the pot from heat, pour out the water or remove the potatoes from water. Whatever you prefer and find easier.
  • Gently and carefully handle the spuds while they are still hot and this is the secret for a great taste and fab crispness. They should go in the oven while still pretty warm from boiling.
  • Place each potato on a chopping board and slightly squash with a potato masher. Apply pressure little by little until the potato flattens slightly.
  • Remove with a spatula and place nicely in the tray.
  • Drizzle a small amount of oil, garlic infused oil or melted garlic butter on each potato, sprinkle some coarse sea salt, a tiny pinch of dried herbs (my mix contains some sesame seeds - see tips) some black pepper or cayenne powder and place them in the oven.
  • Bake for 30 min and mid-time you can take the tray out of the oven, drizzle or brush the spuds with a touch more oil, then place it back in.
  • Take the tray with the little crusties out of the oven as soon as they look beautifully golden brown.
  • Serve immediately and fully ENJOY those little splendours.


Enjoy every mouthful!  They are truly gorgeous. 
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Serving: 100g | Calories: 125kcal | Carbohydrates: 16g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Sodium: 1161mg | Potassium: 33mg | Vitamin A: 20IU | Vitamin C: 0.3mg | Calcium: 20mg | Iron: 0.5mg