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Squashed herby potatoes

Give mashed potatoes a new edge with some herby flavours

  • Prep: 40 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 274
  • Carbohydrates 29
  • Saturated Fat 3
  • Sugar 0
  • Protein 3
  • Fat 17
  • Fibre 0
  • Salt 0.37

Nutrition per serving

  • Calories 274
  • Carbohydrates 29
  • Saturated Fat 3
  • Sugar 0
  • Protein 3
  • Fat 17
  • Fibre 0
  • Salt 0.37

Ingredients

  • 750g new potatoes
  • 6 tbsp virgin olive oil
  • 2 tsp chopped fresh thyme
  • 2 tsp chopped fresh oregano
  • Maldon sea salt

Method

  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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