Smashed new potatoes with butter and mint

Smashed new potatoes with butter and mint

By
From
The Natural Cook
Serves
4
Photographer
Laura Edwards

These take on all the juices from their dressing, packing plenty of flavour. I like them cold with the butter set, as they taste so sweet.

Ingredients

Quantity Ingredient
800g new potatoes
4 sprigs mint
generous knob butter

Method

  1. Give the potatoes a quick scrub to remove any dirt, then cut any large ones in half so all the pieces are roughly the same size. Put in a saucepan and cover with plenty of cold water, adding a generous pinch of salt and three sprigs of mint. Bring to the boil, then reduce the heat and simmer for about 15 minutes, or until soft. Test by lightly crushing a potato with the back of a wooden spoon: if it breaks easily, it’s ready. Don’t let them boil for too long, or you will end up with mash. Remove from the heat and drain. Return to the pan with the butter, the remaining sprig of mint and generous seasoning. Crush each potato lightly with the back of the wooden spoon and turn them in the butter to coat. Leave to rest with the lid on until you’re ready to eat.

Variations

  • Portuguese ‘punched’ potatoes. Prepare 1 quantity smashed new potatoes with butter and mint, then roast in the oven at 180°C for 35 minutes, until brown and crunchy. So good! Serves 4 as a side dish.

    Smashed with capers, egg and sorrel: If you have leftover smashed new potatoes with butter and mint, dress them with capers, extra virgin oil, chopped sorrel – or other soft herbs such as tarragon or basil – and chopped hard-boiled egg.

Storage

  • The smashed potatoes keep well in a sealed container in the fridge for four or five days. I like them best eaten cold.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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