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Crushed New Potatoes with Olive Oil and Parsley
Somewhere between boiled and mashed — new potatoes lightly crushed so they soak up good olive oil and fresh parsley. Simple, rustic and pairs beautifully with grilled fish.
See also: Grilled Hake with Lemon and Chilli
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image field in src/content/recipes/crushed-new-potatoes.md Ingredients
- 800g new potatoes, scrubbed
- 4 tbsp good quality extra virgin olive oil
- 1 small garlic clove, finely grated (optional)
- Large handful of fresh flat-leaf parsley, roughly chopped
- Flaky sea salt and ground black pepper
Method
- Put the potatoes in a large pan of well-salted cold water. Bring to the boil and cook for 15–18 minutes until completely tender when pierced with a knife.
- Drain well and return to the pan. Leave to steam dry for 2 minutes.
- Using the back of a fork or a masher, lightly crush each potato — you want them broken open and rough, not smooth. They should still hold their shape.
- Drizzle over the olive oil and add the garlic if using. Toss gently so the oil soaks into the crushed potatoes.
- Fold in the parsley, season generously with flaky salt and black pepper, and serve straight away.
Tips
The key is not to over-crush — a light press is all you need. Use the best olive oil you have, as it’s the main flavour here. A squeeze of lemon juice stirred through at the end works particularly well if serving alongside the Grilled Hake. Capers or a few olives can also be stirred through for extra savour.