Squashed herby potatoes

Squashed herby potatoes

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Cooking time

Prep: 30 mins - 40 mins

Skill level

Easy

Servings

Serves 4

Give mashed potatoes a new edge with some herby flavours

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
274
protein
3g
carbs
29g
fat
17g
saturates
3g
fibre
0g
sugar
0g
salt
0.37g

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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Method

  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.

Recipe from Good Food magazine, May 2003

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Comments

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jeanieh's picture

Very tasty!

catz1ct's picture
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Very yummy!

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

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