Crushed new potatoes
Make more of new potatoes with Gordon's summery side dish. As easy to adjust for one as for a crowd
4
ratings
Difficulty and servings
Preperation and cooking times
Prep 30 mins
Cook 20 mins
Low-fat
- Cook the potatoes in boiling salted water for about 15 mins until completely cooked through. Peeling the potatoes isn't essential, but I think it gives a smoother finish to the dish.
- Drain, tip into a bowl, and crush with the olive oil until broken but not mashed. Stir through the spring onions and the olives, then season to taste and serve.
Per serving
132 kcalories, protein 2g, carbohydrate 20g, fat 5 g, saturated fat 1g, fibre 2g, salt 0.01 g
Recipe from Good Food magazine, April 2008.
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http://www.bbcgoodfood.com/recipes/5937/
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Ingredients
- 1kg peeled or scrubbed new potatoes
- 3 tbsp olive oil
- 4 spring onions , sliced
- handful pitted black olives , chopped
Search Good Food
Salmon stuffed with Mediterranean flavours, this light, healthy spring lunch is made to share with friends
A quick side dish from one of our favourite chefs, Gordon proves that good cooking doesn't have to be complicated
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Difficulty and servings
Preperation and cooking times
Prep 30 mins
Cook 20 mins
Low-fat
Ingredients
- 1kg peeled or scrubbed new potatoes
- 3 tbsp olive oil
- 4 spring onions , sliced
- handful pitted black olives , chopped
Per serving
132 kcalories, protein 2g, carbohydrate 20g, fat 5 g, saturated fat 1g, fibre 2g, salt 0.01 g
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23 April 2008
Fintan D. rated and commented on this recipe
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05 May 2008
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02 July 2008
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08 July 2008
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