This crushed potato dish is an incredibly simple recipe, but a rad side for fish or chicken that doesn’t take any time and will make your mouth happy. This is much lighter than mash or roast potatoes, so perfect with fresh summer dishes. Although, I like it all year round. Also, if you make extra you can make unreal potato cakes the next day.
What you need
- New potatoes
- Sprigs of fresh rosemary
- Sprigs of fresh thyme
- Salt and pepper
- 1 or 2 garlic cloves depending on number of potatoes
To a pan of boiling water add a good pinch of salt. While you let the salt dissolve, give your new potatoes a quick wash. There is no need to peel them though. If they are radically different sizes cut up some of the big ones, but you basically just want to add them to the boiling water as is.
Cook these guys for about 15 minutes. Check if they are done with a fork. They should be soft enough to bite through, but not so much that they break apart when you touch them. You want crushed potatoes, not mash.
While these are cooking, fry some finely sliced garlic and put to one side. Woooo, pretty much finished and nearly time for mouth filling.
Now drain the potatoes and add back to the saucepan. Keep the pan on and add in a good knob of butter, the garlic and the herbs. With a potato masher crush the potatoes so you have nice broken up chunks. Season with salt and pepper to taste. Now either leave frying a little so you have a slightly crispness to some of the potatoes, or remove and serve either immediately or cold. Both ways are excellent and considering you’ve done that much, you can cook them again and try them another way tomorrow.