Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, crushed potatoes with watercress in olive oil. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Boil the potatoes in their skins in some salted water until tender. While they are still warm, add the olive oil and crush them against the side of the pan with a fork, or between your fingers as I do. Crush them until the skins burst open so don't overdo it, you don't want mash!
Crushed Potatoes With Watercress In Olive Oil is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Crushed Potatoes With Watercress In Olive Oil is something which I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. You can cook crushed potatoes with watercress in olive oil using 6 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Crushed Potatoes With Watercress In Olive Oil:
- Get 4 medium Potatoes, peeled and cut in half
- Get to taste Salt
- Take to taste Ground black pepper
- Make ready 1 bag watercress
- Prepare Sprinkle of dried mint
- Take Good amount of olive oil
Using the back of a large fork, crush the potatoes while drizzling in the olive oil. Use the fork to fold the olive oil into the potatoes for even distribution, but be careful not to overmix. Once all of the oil has been incorporated, add the sea salt and give a light stir. Mix the potatoes with the chives (if using) just before serving.
Steps to make Crushed Potatoes With Watercress In Olive Oil:
- Cook the potatoes in a pot of Salted water. Should take about 15-20 minutes.
- Drain the potatoes well in a colander then return them to the pot over a medium heat
- Gently squish each potato with a fork. Then add in the olive oil and mint.
- Add in the watercress, Season with salt and pepper and stir gently to combine everything.
- Cook for about 5-10 minutes or until the watercress has wilted.
These rustic Crushed Potatoes with Spiced Olive Oil from Food & Wine's Justin Chapple get their flavor from toasted and ground caraway, fennel, and coriander seeds. Get the recipe from Food & Wine. 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.
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