Crushed Lemony Potatoes
This is one of my favourite ways of cooking potatoes, needless to say there is no peeling involved and preparation time is minimal. When it comes to peeling potatoes I have the support of Constance Spry – although for technical culinary reasons rather than just slothful ones…
“There is no doubt that to get the utmost flavour out of a potato it should be cooked in its skin, whether boiled or baked, even if ultimately it is not to be served so”
If you are using a real lemon for the juice you could reduce the amount of juice and add a little zest.
NB, these potatoes don’t freeze well.
For a full post on which potatoes to use for what, follow this link.
Crushed, lemony potatoes
Serves – 4
- 6 potatoes, washed and cut into quarters and eighths to about the same size, don’t bother to peel. The Jazzy branded ones you can find at the Co-op are great – they come washed and you can “boil, steam (really?), roast or mash” them)
- 4 tbsp olive oil
- juice and zest of half a large lemon
- smoked salt and freshly ground white pepper – or black pepper…or Urfa pepper flakes
- 30g/1 oz chopped parsley if you have any, or a mix of seeds and dried flowers
- Boil the potatoes for about 15 minutes.
- Drain, and crush gently using a mortar or a rolling pin (a cosh would be useful…).
- Mix in some olive oil, the lemon juice, some salt, and some chopped flat-leaved parsley if you have any to hand.