Crushed olive oil potatoes

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Results 41-60

• Lisa Walsh

  30 March 2010

  Lisa Walsh commented on this recipe

  I served this with Chicken Cacciatore and it was a perfect accompaniment. I do think you need a flavorsome dish to go with them though.

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• chrisc

  07 August 2010

  chrisc rated this recipe

  

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• lawrj001

  17 August 2010

  lawrj001 commented on this recipe

  I too, like many put these tatties in the oven. I added chopped garlic and thyme before doing so and sprayed with a little fry-lite to try and kee calorie content down. I found that the oven dried them out a little so grilled them for approx 15 mins so they were crispy and they came out really well. I wouldn't suggest putting them in the oven, just boil potatoes until they are soft and then crush and grill ... worked for me! Served with mustard chicken and they really complemented one another. Give it a go it won't disappoint!

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• Claire

  18 October 2010

  Claire rated and commented on this recipe

  

  Wasn't overly impressed with these. Perhaps I will try using more olive oil and bacon next time. Seemed a little dry and boring for my tastes.

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• woodenrat

  04 February 2011

  woodenrat rated and commented on this recipe

  

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

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• Paul McNally

  13 February 2011

  Paul McNally commented on this recipe

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

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• Stephie_Kay

  10 March 2011

  Stephie_Kay rated and commented on this recipe

  

  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

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• Victoria

  05 May 2011

  Victoria rated and commented on this recipe

  

  I used the leftovers from this with salad and cold meat the next day for a tasty lunch

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• Jodie Rees

  07 May 2011

  Jodie Rees rated and commented on this recipe

  

  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.

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• C Pride

  01 June 2011

  C Pride commented on this recipe

  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!

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• kittens

  12 July 2011

  kittens rated and commented on this recipe

  

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

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• Foot

  04 August 2011

  Foot rated and commented on this recipe

  

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

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• babs

  08 September 2011

  babs rated and commented on this recipe

  

  just had these for dinner they are lovely

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• Nat

  03 October 2011

  Nat rated and commented on this recipe

  

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

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• Anna

  08 October 2011

  Anna rated and commented on this recipe

  

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

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• Emanuela1990

  14 October 2011

  Emanuela1990 commented on this recipe

  Did you peel the potatoes ?

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• Richard Banks

  23 October 2011

  Richard Banks commented on this recipe

  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.

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• pcg

  27 October 2011

  pcg rated and commented on this recipe

  

  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.

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• JN

  17 February 2012

  JN rated and commented on this recipe

  

  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.

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• Ayms123

  19 March 2012

  Ayms123 rated and commented on this recipe

  

  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!

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Ingredients

• 450g new potatoes
• olive oil

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 5 mins

Cook 15 mins

Ingredients

• 450g new potatoes
• olive oil

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