Crushed potatoes with olives

Crushed potatoes with olives

By
From
Taqueria
Serves
4
Photographer
Chris Middleton

I like to use purple-skinned potatoes for this dish, which are available from gourmet grocers. They are not just attractive but have a lovely flavour too. I would serve these with fish before meat and make sure to use a nice fruity olive oil.

Ingredients

Quantity Ingredient
500g congo or other purple-skinned potatoes
6 garlic cloves, thinly sliced
sea salt, to taste
200ml extra-virgin olive oil
155g pitted black olives, finely chopped
2 large handfuls oregano leaves, roughly chopped
50g finely chopped drained chipotle in adobo, (see Latin Larder)
or 2 jalapenos
100g salted ricotta, finely chopped

Method

  1. Peel and quarter the potatoes and cut them into bite-sized pieces. Place the potatoes and garlic in a large saucepan and cover with cold water. Season with salt. Bring to the boil and, once boiling, cook for a further 5–7 minutes, until tender. Drain and leave in the pan to dry out over low heat.
  2. Crush the potatoes with a fork, gradually adding the olive oil to moisten.
  3. Add the olives, oregano and chilli and mix to combine. Transfer to a serving dish and sprinkle with the ricotta.
Tags:
Mexican
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