Crushed potatoes

Recipe uploaded by

olive magazine

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Recipe by olive magazine

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1. Cut the potatoes into cubes but keep the skin on. Cook in a pan of simmering salted water until just tender, about 10-15 minutes, and then drain. Add back to the pan with the parsley and some seasoning and crush lightly with a masher or the back of a fork.
2. Add a splash of white wine vinegar and a slug of olive oil and gently mix in. Add more of each if it needs it.

Know-how

The white wine vinegar makes it a perfect match for fish.

Per serving

205 kcalories, protein 4.6g, carbohydrate 42.6g, fat 3 g, saturated fat 0.4g, fibre 3.1g, salt 0.41 g

Latest comments and suggestions

• cockneycowboy

  29 August 2008

  cockneycowboy rated and commented on this recipe

  

  made a nice change,look good,taste good definitely a regular for me and so easy!

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• rosieshearma

  09 March 2009

  rosieshearma commented on this recipe

  No, not for me....

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Ingredients

• 1kg potato
• a small handful of flat-leaf parsley , chopped
• white wine vinegar
• olive oil

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Serves 4

Preparation and cooking times

Ingredients

• 1kg potato
• a small handful of flat-leaf parsley , chopped
• white wine vinegar
• olive oil

Per serving

205 kcalories, protein 4.6g, carbohydrate 42.6g, fat 3 g, saturated fat 0.4g, fibre 3.1g, salt 0.41 g

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