Crushed new potatoes

Make more of new potatoes with Gordon’s summery side dish. As easy to adjust for one as for a crowd

  • Prep:30 mins
    Cook:20 mins
  • Easy

Nutrition per serving

  • kcal 132
  • fat 5g
  • saturates 1g
  • carbs 20g
  • sugars 2g
  • fibre 2g
  • protein 2g
  • salt 0.01g


  • 1kg peeled or scrubbed new potatoes
  • 3 tbsp olive oil
  • 4 spring onions, sliced
  • handful pitted black olives, chopped


  1. 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.

  2. 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.

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