Crushed olive oil potatoes

Crushed olive oil potatoes

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(44 ratings)

By

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Cooking time

Prep: 5 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 2

Give your new potatoes a twist with this fabulous recipe

Nutrition and extra info

Nutrition info

Nutrition

kcalories
-
protein
-
carbs
-
fat
-
saturates
-
fibre
-
sugar
-
salt
-

Ingredients

  • 450g new potatoes
  • olive oil

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Method

Cook the potatoes in boiling water for about 15 mins until tender. Drain well and crush lightly with a fork. Mix in some salt and pepper and a splash of olive oil to moisten.

Recipe from Good Food magazine, September 2004

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Comments

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ohmymydarling's picture
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A yummy side dish - nice comfort food!

matthewshine's picture
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Simple and perfect accompanient for the cacciatore recipe on this site. No need to change it at all as you don't want any flavours that will interfere with that of the main dish.

christellepp's picture
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So easy and tasty !!!

micheleb26's picture
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We did this and also crisped up (except in pan will try oven next time) and we are totally taken with it. Made it with the Chicken Cacciatore which was exceptional.

ayms123's picture
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I made these yesterday as a side for Mother's Day meal. The whole family raved about them so I think they may become a frequently repeated side dish!

naudije's picture
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I followed the suggestions and roasted the potatoes after having mixed them in some olive oil, salt, pepper, oregano, thyme and crushed garlic. The result was delicious and the potatoes were really crunchy.

petercg's picture
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I found a variation of this a few years ago in a Rick Stein book. In his version you mix a roughly chopped bunch of watercress to the crushed potatoes. Use plenty of olive oil and seasoning and serve immediately. Goes well with fish, of course. I've used this whenever I can get my hands on some watercress and it always goes down well.

rjbanks14's picture

Very simple to do - i did follow oithers comments and finish them in the oven - added some mint and it was lovely! My dinner party friends thought so also.

emanuela1990's picture

Did you peel the potatoes ?

annawestaway's picture
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These were a lovely change to mash - needed lots of olive oil, and also lots of salt, but went down very well indeed.

shoequeen80's picture
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great with garlic oil! Also lovely to stir spinach leaves through to wilt and top with toasted pine nuts - super tasty!

liliaf's picture
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just had these for dinner they are lovely

alexpaglia's picture
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Great!! I added some butter though to make it less dry and some rosemary, which turned out delicious!

darren4alice's picture
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The potatoes completely drank the oil so ended up using more than a good glug. Not great for the waistline.

cpride's picture

Just had these for tea with chicken drumsticks and salad. Hubby loved them. Added actual olives to the oil and let the cooked crushed potatoes sit in the mixture for an hour before adding salt and crisping in the oven to finish. Delicious!

flirtinflight's picture
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I did as suggested by others and crisped them up in the oven for 15 minutes - wow! My husband loved them. Served along side stuffed chicken breasts with mozzarella wrapped in parma ham. Potatoes work well with some kind of sauce to accompany them, like the red pepper sauce suggested with the chicken.

blaz-junior's picture
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I used the leftovers from this with salad and cold meat the next day for a tasty lunch

stephie_kay's picture
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I used normal potatoes instead and cut them up into new potato size. I also half peeled them and only slightly crushed them for presentation reasons (they looked more appealing less crushed I figured). I also roasted them for 20 minutes as per suggestions. A nice side to a saucy chicken dish as the potatoes act as a good sponge to a tasty sauce

zoomarketing's picture

as above but crush and add butter, salt, pepper and crushed chillies....delicious

woodenrat's picture
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These are a definite 5 star when put in the oven for 15 mins to crisp up!!

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