Crushed potatoes
A laid-back alternative to mash, you don’t even need to peel the potatoes for this
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Recipe by olive magazine
Difficulty and servings
Serves 4
Preperation and cooking times
Ready in 20 mins
- 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.
- 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
Recipe from Good Food magazine, September 2006.
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http://www.bbcgoodfood.com/recipes/4358/
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Difficulty and servings
Serves 4
Preperation and cooking times
Ready in 20 minsPer 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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29 August 2008
cockneycowboy rated and commented on this recipe
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