This crushed potatoes recipe is incredibly simple, full of flavour and easy to make. Using new potatoes, they are parboiled, lightly seasoned and finished with grated Parmesan and shallots. For a lighter Slimming World version, see the alternate recipe mentioned previously.
Disclaimer: I received a selection of steaks from the South Ormsby Estate, which I cooked alongside this side dish. I retained full editorial control over the tasting and the recipe shared here. This post also previously included affiliate links.
Recently I was sent a bundle of steaks from the South Ormsby Estate in the Lincolnshire Wolds and I used the opportunity to film an unboxing and to host a family dinner. I usually decline food packages because of my busy schedule, but I have a soft spot for Lincolnshire — I spent family holidays there, studied at Lincoln University, and my in-laws live close by.
We turned the delivery into a small family celebration after completing some home renovations. We escaped to the beach in our campervan for the weekend with our collie, Hans, and enjoyed a relaxed cookout and a stroll along the coast.
Our Favourite Way to Cook Sirloin Steak
From the meat bundle we chose the sirloin steaks because they’re a family favourite. We cooked them on our Cadac grill, which suits most of our outdoor meals. The method is straightforward: hot sear, then finish with lower heat and fresh herbs.
One of the simplest but most important flavour enhancers is good sea salt — it brings out the natural beefy flavours without overpowering them. When cooking, my father-in-law adds a splash of vegetable oil to the Cadac and brings it to high heat while we season the steaks generously with sea salt and a little black pepper.
Sear each side over intense heat for a few minutes until the exterior changes colour and develops a golden crust. Reduce the heat, add a sprig of rosemary or another fresh herb, and continue cooking evenly until the steak reaches your preferred doneness. For us, at home, we usually aim for medium-rare; when dining with my in-laws they prefer theirs well done, so we cook a little longer and then let the steaks rest.
While the steaks rest, we pop the crushed potatoes into the oven for about 20 minutes so they become crisp on the edges while remaining tender inside. Add mushrooms to the grill in the final minutes — they soak up the steak juices and become deliciously rich.
After resting the steaks and finishing the sides, we plate everything together: steak, mushrooms, crushed potatoes and a simple salad. A drizzle of mustard or Diane-style sauce complements the meat nicely.
Lincoln Red Beef: Our Verdict
These sirloin steaks were, hands down, some of the best we’ve eaten as a family. The meat carried excellent flavour from the beef itself, the fat and the simple seasoning. While such steaks aren’t an everyday purchase for most households, they make a memorable treat for gatherings or special dinners.
If you want to impress guests without complicated preparation, a good-quality steak cooked simply alongside a flavourful side like the crushed potatoes below is a reliable way to do it.
What to Serve with Steak
Steak is quick and satisfying, so I like to pair it with a side that’s equally fuss-free and complementary. Crushed new potatoes work perfectly — crisp edges, soft centres and a hit of Parmesan and shallots to balance the beef. Other classic sides that pair well with steak include fries, baked potatoes with beans and cheese, potato salad, cheesy mash, dauphinoise potatoes, roasted vegetables, onion rings, mushrooms, chimichurri or a peppery Diane sauce.
How to Make Crushed Potatoes
Ingredients – Serves 4
- 750g new potatoes
- Sea salt, several good pinches, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 5 shallots, peeled and finely diced
- 1 heaped tablespoon grated Parmesan (more if you like)
Instructions
1. Preheat the oven to 220°C (430°F). Pour a tablespoon of olive oil into a large baking tray and place the tray in the oven to warm the oil.
2. Parboil the new potatoes whole in salted water for about 10 minutes. Tip: leave them whole so they retain moisture and texture.
3. Drain the potatoes and transfer them to the hot baking tray. Using a potato masher or the back of a fork, gently press each potato to flatten it slightly. This exposes more surface area for crisping while keeping the centre tender.
4. Sprinkle several pinches of sea salt and a light dash of black pepper over the potatoes. Drizzle the remaining tablespoon of olive oil across the tray to help them crisp in the oven.
5. Scatter the finely diced shallots evenly on top, then sprinkle the grated Parmesan over everything.
6. Bake in the oven for about 20 minutes, or until the Parmesan has melted, the shallots start to char slightly and the potato edges are crisp and golden.
7. Remove from the oven and serve as a side for four people. These crushed potatoes pair beautifully with sirloin steak, mushrooms, onion rings or a simple green salad.
We served ours with Lincoln Red beef sirloin, pan-roasted mushrooms and a touch of Diane sauce — a comforting, flavourful meal that came together with minimal fuss.
You Might Also Like
- Fish Pie (healthy and wholesome)
- Slow Cooker Lamb Stew and Dumplings
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Crushed Potatoes with Parmesan & Shallots
A simple, delicious side made with parboiled new potatoes, sea salt, shallots and Parmesan — crisp on the edges, tender in the middle.
5 minutes
35 minutes
40 minutes
Ingredients
- 750g new potatoes
- A few good pinches of sea salt to taste
- Dash of black pepper
- 2 tablespoons olive oil
- 5 shallots, peeled and finely diced
- 1 heaped tablespoon grated Parmesan
Instructions
- Preheat the oven to 220°C and warm a tablespoon of olive oil in a large baking tray.
- Parboil the new potatoes whole for 10 minutes in salted water.
- Drain and transfer the potatoes to the hot tray.
- Gently press each potato with a masher or fork to crush slightly.
- Season with sea salt and black pepper.
- Scatter the shallots, drizzle the remaining olive oil and sprinkle over the Parmesan.
- Bake in the middle of the oven for about 20 minutes, until golden and slightly charred in spots.
- Serve between four people and enjoy.
Nutrition Information:
Yield:
4
Serving Size:
1
Amount Per Serving:
Calories: 278
Total Fat: 7g
Cholesterol: 1mg
Sodium: 81mg
Carbohydrates: 49g
Fiber: 6g
Protein: 6g
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