Crushed Olive Oil Potatoes Recipes

OLIVE OIL AND HERB CRUSHED POTATOES

Steps:

• Put the potatoes in a medium saucepan and add water to cover. Bring to a boil, add a generous pinch of salt and simmer over medium heat until tender, 15 to 20 minutes. Drain and transfer them to a plate to cool slightly.
• Meanwhile, whisk together the shallot, lemon zest and lemon juice in a large bowl; let stand for 5 minutes.
• Using your fingers, lightly crush the potatoes and transfer to the large bowl. Add the olive oil and mix gently, then fold in the arugula, parsley, dill and chives. Season generously with salt and pepper. Serve right away.

CRUSHED POTATOES WITH SPICED OLIVE OIL

Steps:

• Place potatoes in a large pot. Add water to cover by 1 inch, and bring to a boil over medium-high. Add 1 teaspoon salt, reduce heat to medium, and simmer until tender, 25 to 30 minutes.
• Meanwhile, combine caraway seeds, coriander seeds, and fennel seeds in a small skillet. Cook over medium, stirring constantly, until spices are very fragrant, toasted, and seeds begin to pop, about 5 minutes. Transfer to a mortar, and crush with a pestle. Stir together crushed seeds and olive oil in a medium bowl until well combined.
• Drain potatoes, and cut in half lengthwise. Place a wire rack over a large bowl. Working in batches, place potato halves, cut side down, on rack, and press through until only the skin remains; discard skins. Fold spiced olive oil into potatoes; gently stir in pepper and remaining teaspoon salt. Serve warm or at room temperature.

CRUSHED POTATOES

Steps:

• Cut the potatoes into cubes but keep the skin on. Cook in a pan of simmering salted water until just tender, about 10-15 minutes, and then drain. Add back to the pan with the parsley and some seasoning and crush lightly with a masher or the back of a fork.
• Add a splash of white wine vinegar and a slug of olive oil and gently mix in. Add more of each if it needs it.

OLIVE OIL MASHED POTATOES

Steps:

• Bring water to a boil in a large saucepan. Add potatoes, garlic and 2 teaspoons salt and cook at a brisk simmer until potatoes are tender, about 15 minutes.
• Drain potatoes and garlic, reserving 1 cup of cooking liquid. Mash potatoes and garlic. Beat in olive oil and then thin to desired consistency with reserved cooking liquid. Check seasoning and serve.