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Crushed Potatoes |
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Convert to US/English units
Crushed Potatoes - print recipe
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| Yield: |
| 2 |
| Ingredients: |
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0.5 kg
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Small new potatoes, scrubbed |
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2
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Anchovy filets |
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60 g
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Pitted black olives |
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40 ml
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Best olive oil |
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Black pepper |
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| Method: |
(Serves 2 as a side vegetable)
I caught a bit of Nick Nairn's new show on TV last week and he cooked a potato dish which looked easy and tasty. I cooked it at the weekend (to accompany some filet steak with red wine gravy) and it was as good as it looked.
This dish is intended for small, waxy potatoes - but substitute freely.
Boil the potatoes in their skins until tender. Place in bowl. Crush each potato individually with the back of a wooden spoon. Don't go overboard on it; you want to retain texture in the finished dish. Finely chop the anchovies and olives and stir into the potato. Drizzle over the oil, season with pepper and stir it together.
If you like to serve food in a little tower in the middle of a huge plate, as is fashionable, then use a scone ring or pastry cutter to contain the mixture as you put it on the plate.
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