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Italian Crushed Potatoes with Olive Oil

2 lbs of new potatoes (large ones are fine for this)
3 oz. Olive Oil
Black Pepper
Sea Salt.

Set the oven to 200C, 400F, Gas 6
Scrub the potatoes well but again don't peel
Cook the potatoes in plenty of boiling water for 20 mts or so until just tender.
Tip them into a large bowl and crush them roughly with a fork or a potato masher (the idea here is not a smooth puree so you can leave the skins on).
Tip this into a large roasting tin.
Dribble over the olive oil and sprinkle generously with the salt and pepper.
Put these into the pre heated oven and and cook for 15 mts or so until the tops are begining to brown.
Serve immediately.

New Potatoes can also be par boiled and roasted in hot oil until the skins are crisp.
They make an excellent potato salad if little ones are left whole, boiled, and when still hot dressed in an olive oil vinaigrette. Dressed this way they can be served cold, warm or hot.



April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef