Crushed New Potatoes
Crushed new potatoes with herbs make a wonderful side dish. They're boiled until they're soft and tender, then baked in the oven with all the seasonings until they're crunchy and crispy from the outside, but still have very creamy centres.
Cook Time 30 minutes
Total Time 30 minutes
- 500 grams baby new potatoes
- 2 tbsp olive oil
- 1/2 tsp ground black pepper
- 1 clove garlic crushed
- 1/2 tsp basil
- 1/2 tsp sea salt
Boil slightly salted water, then throw your baby potatoes into the pot. Leave them to cook for 15 minutes or until they're cooked through and soft.
Grease your baking tray with olive oil, and get the potatoes out of the pot and onto the baking tray.
Lightly crush the potatoes with a fork or a potato masher, but make sure not to over do it as you don't want really flat pieces of potato all over your baking sheet.
Using the excess olive oil on the baking tray, light brush the potatoes with the olive oil.
Season with freshly ground black pepper, and sea salt.
Sprinkle with either dried or fresh herbs and garlic.
Bake in the oven for 10-15 more minutes at 200c. The baking time depends on the size of your potatoes, so keep checking on them as they bake.
Calories: 136kcal | Carbohydrates: 15g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 303mg | Potassium: 516mg | Fiber: 3g | Vitamin C: 14.5mg | Calcium: 38mg | Iron: 4.1mg