- 1kg peeled or scrubbed new potatoes
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 4 spring onions, sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- handful pitted black olives, chopped
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.