Squashed herby potatoes

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Good Food

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Recipe by Good Food

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1. Cook the new potatoes (with their skins on) in boiling salted water for 15-20 minutes depending on their size. They should be quite soft for this recipe.
2. Meanwhile warm the oil and herbs in a small pan - this helps release all the flavours. Drain the potatoes, tip them into a bowl and 'squash' each potato with a fork - it should break up but not fall apart. Be gentle here, as you don't want the potatoes completely collapsing. Pour over the herb oil, gently stir, tip into a serving dish, then sprinkle over a good pinch of Maldon sea salt and plenty of freshly ground black pepper.

Per serving

274 kcalories, protein 3g, carbohydrate 29g, fat 17 g, saturated fat 3g, fibre 0g, salt 0.37 g

Latest comments and suggestions

• Beth

  03 September 2008

  Beth rated and commented on this recipe

  

  Didn't have Oregano so used Rosemary as the second herb. Realy yummy.

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• vicky

  08 December 2008

  vicky rated and commented on this recipe

  

  Very yummy!

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Ingredients

• 750g new potatoes
• 6 tbsp virgin olive oil
• 2 tsp chopped fresh thyme
• 2 tsp chopped fresh oregano
• Maldon sea salt

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 30 40 mins

Ingredients

• 750g new potatoes
• 6 tbsp virgin olive oil
• 2 tsp chopped fresh thyme
• 2 tsp chopped fresh oregano
• Maldon sea salt

Per serving

274 kcalories, protein 3g, carbohydrate 29g, fat 17 g, saturated fat 3g, fibre 0g, salt 0.37 g

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