Crushed New Potatoes
Crushed New Potatoes
Mamta Gupta
When potatoes are new and have a thin, tender skin, they can be parboiled in their skins, crushed and lightly fried with salt and pepper. Other spices can be added, if desired. Serves 2
Ingredients
6-8 new potatoes (however many you need)
1 tbsp. olive oil
1 tbsp. butter
Sea/crystallised salt to taste
Pepper to taste
Any other spices of choice, like chillies, coriander powder, cumin powder.
Instructions
Boil the potatoes in a pan, simmer for 10 minutes or so, until just tender. I almost always steam/boil my potatoes in a microwave steamer. Cook on full power for 6 minutes, check and add a few more minutes, if needed.
Drain.
Heat the oil and butter in a frying pan on medium heat. I use non-stick, heavy bottomed one.
Add the potatoes to the pan and crush them gently with the back of a spatula or spoon or better still, a potato masher. They should hold together, not break up.
Sprinkle with a little salt and pepper.
Continue frying, turning over gently a few times, until skin is nice and brown and a little crisp. You can add any herb of choice here, if you like.
