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
Ingredients
- 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
Instructions
- 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.