Herb crushed potatoes

Herb crushed potatoes

By
From
Becasse
Serves
12
Photographer
Steve Brown

I like to use nicola potatoes for this recipe as they have a soft buttery texture and sweet earthy flavour. Alternatively, use kipfler or Dutch cream potatoes.

It is important not to boil the potatoes or they will split and absorb too much water. This will ruin both the flavour and texture of the potatoes.

Ingredients

Quantity Ingredient
71kg medium nicola potatoes, very well washed
sea salt
120ml extra-virgin olive oil
fleur de sel
freshly ground white pepper
squeeze lemon juice
6 tablespoons mixed herbs ((a selection of parsley, chervil and tarragon), finely chopped

Method

  1. Put the potatoes into a large saucepan and cover with water. Season with salt and bring to a light simmer, but do not allow to boil. Simmer very gently for 45 minutes, or until tender.
  2. Drain the potatoes and peel when cool enough to handle. Put them into a large mixing bowl and use your hands or a fork to crush roughly. Add the oil, season and add a squeeze of lemon juice. Just before you serve, mix in the fresh herbs.
Tags:
restaurant
Becasse
Justin
North
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