Crushed potatoes

Crushed potatoes

By
From
French Lessons
Serves
4
Prep
5 mins
Cooking time
25 mins
Photographer
Steve Brown

Nicola potatoes are best for this recipe as they have a soft buttery texture and sweet earthy flavour. Alternatively, use any other all-purpose potato. It is important to cook the potatoes at a very gentle simmer. Above all, don’t boil the potatoes, because they will split and become waterlogged.

Ingredients

Quantity Ingredient
2 nicola potatoes
50ml extra-virgin olive oil
sea salt
few drops lemon juice
2 tablespoons chives, chopped
pepper

Method

  1. Place the unpeeled potatoes in a saucepan and cover with cold water. Bring to a very gentle simmer and cook for about 25 minutes until the potatoes are tender. Tip into a colander to drain. When cool enough to handle, peel away the skins.
  2. Place the warm potatoes in a large mixing bowl. Use your hands to gently crush the potatoes, adding seasoning and lemon juice to taste. Add the chives just before serving. The potatoes will keep in the refrigerator for 2 days; to serve, reheat them in a saucepan with a little olive oil.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again