OLIVE OIL AND HERB CRUSHED POTATOES
Provided by Justin Chapple
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Put the potatoes in a medium saucepan and add water to cover. Bring to a boil, add a generous pinch of salt and simmer over medium heat until tender, 15 to 20 minutes. Drain and transfer them to a plate to cool slightly.
- Meanwhile, whisk together the shallot, lemon zest and lemon juice in a large bowl; let stand for 5 minutes.
- Using your fingers, lightly crush the potatoes and transfer to the large bowl. Add the olive oil and mix gently, then fold in the arugula, parsley, dill and chives. Season generously with salt and pepper. Serve right away.
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Korbin Frenchman
[email protected]These potatoes were terrible! They were undercooked and the flavor was awful. I would not recommend this recipe.
Carlos Rubén Núñez zamorano
[email protected]These potatoes were a little bland for my taste. I think I will add some more herbs and spices next time. Otherwise, they were cooked perfectly and the crispy edges were nice.
Marufuzzaman Shimon
[email protected]I made these potatoes for dinner last night and they were a hit! I used a mix of fresh and dried herbs, and they were so flavorful. The potatoes were cooked perfectly and the crispy edges were delicious. I will definitely be making these again.
CN Carpitcher
[email protected]These were so easy to make and turned out great! I used Yukon Gold potatoes, and they were cooked through in about 20 minutes. The olive oil and herbs gave them a really nice flavor. I will definitely be making these again.
Mary Nannyonga
[email protected]These potatoes were absolutely delicious! I used a combination of fresh rosemary, thyme, and oregano, and the flavor was incredible. The potatoes were perfectly cooked, and the crispy edges were the perfect touch. I will definitely be making these ag