Crushed Potatoes And Olives Recipes

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CRUSHED POTATOES AND OLIVES



Crushed Potatoes and Olives image

I have no idea where this came from - torn from a magazine at some stage . Preparation time does not include time to boil potatoes.

Provided by katew

Categories     Potato

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 kg large potato, cooked
1/2 cup grated parmesan cheese
1/2 cup black olives, pitted, sliced
1/2 cup olive oil
salt and pepper

Steps:

  • Preheat oven 180 C.
  • Roughly crush cooked potatoes.
  • Toss with remaining ingredients.
  • Season well.
  • Loosely pack into an ovenproof dish.
  • Bake 20 minutes.

OLIVE OIL AND HERB CRUSHED POTATOES



Olive Oil and Herb Crushed Potatoes image

Provided by Justin Chapple

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 11

1 1/2 pounds baby red potatoes
Kosher salt
1 medium shallot, minced
1/2 teaspoon finely grated lemon zest
1/4 cup fresh lemon juice
3/4 cup extra-virgin olive oil
One 2-ounce bunch arugula, large stems discarded and leaves chopped
3/4 cup chopped parsley
1/2 cup snipped dill
1/2 cup snipped chives
Freshly ground black pepper

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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