Squashed herby potatoes

Squashed herby potatoes

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(3 ratings)

Prep: 30 mins - 40 mins


Serves 4
Give mashed potatoes a new edge with some herby flavours

Nutrition and extra info

Nutrition: per serving

  • kcal274
  • fat17g
  • saturates3g
  • carbs29g
  • sugars0g
  • fibre0g
  • protein3g
  • salt0.37g
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  • 750g new potato
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 6 tbsp virgin olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tsp chopped fresh thyme


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 2 tsp chopped fresh oregano



    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • Maldon sea salt


  1. Cook the new potatoes (with their skins on) in boiling salted water for 15-20 minutes depending on their size. They should be quite soft for this recipe.

  2. Meanwhile warm the oil and herbs in a small pan – this helps release all the flavours. Drain the potatoes, tip them into a bowl and ‘squash’ each potato with a fork – it should break up but not fall apart. Be gentle here, as you don’t want the potatoes completely collapsing. Pour over the herb oil, gently stir, tip into a serving dish, then sprinkle over a good pinch of Maldon sea salt and plenty of freshly ground black pepper.

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Comments, questions and tips

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10th Mar, 2014
Very tasty!
8th Dec, 2008
Very yummy!
3rd Sep, 2008
Didn't have Oregano so used Rosemary as the second herb. Realy yummy.
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