Squashed Herby Potatoes Food

SQUASHED HERBY POTATOES

Squashed herby potatoes image

Give mashed potatoes a new edge with some herby flavours

Provided by Good Food team

Time 40m

Number Of Ingredients 5

Ingredients

750g new potato
6 tbsp virgin olive oil
2 tsp chopped fresh thyme
2 tsp chopped fresh oregano
Maldon sea salt

Steps:

Cook the new potatoes (with their skins on) in boiling salted water for 15-20 minutes depending on their size. They should be quite soft for this recipe.
Meanwhile warm the oil and herbs in a small pan - this helps release all the flavours. Drain the potatoes, tip them into a bowl and 'squash' each potato with a fork - it should break up but not fall apart. Be gentle here, as you don't want the potatoes completely collapsing. Pour over the herb oil, gently stir, tip into a serving dish, then sprinkle over a good pinch of Maldon sea salt and plenty of freshly ground black pepper.

Nutrition Facts : Calories 274 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 29 grams carbohydrates, Protein 3 grams protein, Sodium 0.37 milligram of sodium

SIMPLE HERBY ROASTED BABY POTATOES

Simple Herby Roasted Baby Potatoes image

These herby roasted baby potatoes can be prepped in just minutes and are made with a handful of simple ingredients. They rely on a mixture of fresh and dried herbs along with minced garlic to layer in the flavors that your family will love!

Provided by Kylie

Categories Side Dish

Time 35m

Number Of Ingredients 9

Ingredients

1.5 pounds baby yellow potatoes, halved
1 teaspoon + a couple more pinches Kosher salt, divided
5 tablespoons olive oil, divided
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried sage
6 cloves garlic, minced
fresh cracked pepper
3 tablespoons fresh chopped parsley

Steps:

Heat oven to 400 degrees.
Add potatoes to a large saucepan. Add cold water to the pan until it's about an inch above the potatoes. Stir in a teaspoon of salt until dissolved.
Bring to a boil over medium-high heat. Once boiling, reduce heat to low and gently simmer for 5 minutes. Drain potatoes and dry them on a clean kitchen towel.
Add 1/4 cup olive oil, oregano, thyme, sage, garlic, and a couple large pinches of salt and pepper to a large bowl. Whisk until well combined.
Add boiled potatoes to the olive oil and herb mixture and toss to coat the potatoes evenly.
Transfer potatoes to a lightly greased baking sheet and spread them in a single layer. I like to make sure the cut side is down on the pan to get a nice crispy crust.
Bake for 15 minutes or until the potatoes are baked through and fork tender.
Combine remaining tablespoon olive oil and fresh chopped parsley in a small bowl.
Pour oil and herb mixture over the roasted potatoes and toss to coat.
Season to taste with salt and pepper and enjoy!

Nutrition Facts : Calories 184 calories, Sugar 1.3 g, Sodium 18.7 mg, Fat 11.8 g, SaturatedFat 1.7 g, TransFat 0 g, Carbohydrate 19 g, Fiber 2.9 g, Protein 2.1 g, Cholesterol 0 mg

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