Best 3 Crushed Potatoes And Olives Recipes
Embark on a culinary journey with our tantalizing crushed potatoes and olives recipe, a harmonious blend of flavors and textures that will delight your taste buds. This versatile dish, hailing from the vibrant Mediterranean region, is a delightful combination of soft, fluffy potatoes, succulent olives, and aromatic herbs. Its simplicity belies its exquisite taste, making it a perfect side dish or a satisfying vegetarian main course.
In this collection, we present two enticing variations of crushed potatoes and olives: a classic recipe that captures the essence of this beloved dish, and a vibrant roasted version that adds a smoky, caramelized twist. Both recipes are easy to follow, requiring minimal ingredients and readily available pantry staples. Whether you prefer the traditional boiled potatoes or the crispy roasted ones, each variation promises a culinary experience that will leave you craving more.
So, gather your ingredients, prepare your taste buds, and let's embark on this delightful culinary adventure. Discover the perfect balance of flavors and textures as you create this delectable dish, sure to become a staple in your kitchen repertoire.
OLIVE OIL AND HERB CRUSHED POTATOES
Provided by Justin Chapple
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
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.
HERBY POTATO SALAD WITH SMASHED OLIVES
As with coleslaw, there are two schools of potato salad: the mayonnaise-based and the vinegar-based. This recipe plants itself firmly in the latter camp with bright, punchy flavors. The dressing here is a classic red-wine vinegar and Dijon vinaigrette that develops great flavor after marinating with capers, smashed green olives and thinly sliced shallots. Just fifteen minutes in the dressing softens the shallot's bite, and a quick soak brings canned olives to life. There may appear to be too much dressing when you add the cooked potatoes, but as the potatoes cool, they'll absorb it beautifully. (The key is to add them to the dressing as soon as they are cool enough to handle.) Any small potatoes will work for this recipe, and a mix of colors looks particularly nice. The most important detail is that the potatoes should be roughly the same size so that they cook evenly.
Provided by Lidey Heuck
Categories salads and dressings, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Place the potatoes in a large pot; add 2 teaspoons salt and enough water to cover generously. Bring to a boil over medium-high heat and cook for 10 to 20 minutes, depending on the size of the potatoes, until just tender when pierced with a fork. (Be careful not to overcook!) Drain and set aside until just cool enough to handle.
- While the potatoes cook, in a large bowl, combine the vinegar and mustard with 1 teaspoon salt and 1/4 teaspoon pepper. Slowly whisk in the olive oil. Add the olives, shallot and capers, and set aside to marinate for 10 to 20 minutes.
- When the potatoes are just cool enough to handle, cut them in half (or quarters, to end up with bite-size pieces), and add them to the bowl with the dressing. Gently combine and set aside to cool completely, tossing occasionally.
- Stir in the mint and parsley, along with more salt and pepper to taste, and serve the potato salad at room temperature.
CRUSHED POTATOES AND OLIVES
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
Steps:
- Preheat oven 180 C.
- Roughly crush cooked potatoes.
- Toss with remaining ingredients.
- Season well.
- Loosely pack into an ovenproof dish.
- Bake 20 minutes.
Tips:
- Select the right potatoes: Waxy potatoes like Red Bliss or Yukon Gold hold their shape better when boiled, making them ideal for this dish.
- Boil the potatoes until tender but not mushy: Overcooked potatoes will become too soft and fall apart when crushed.
- Use a potato ricer or masher to achieve the right texture: A ricer will give you light and fluffy potatoes, while a masher will create a more rustic texture.
- Season the potatoes generously: Salt, pepper, and garlic powder are classic seasonings that work well with potatoes. You can also add fresh herbs like parsley or thyme.
- Don't overcrowd the pan when frying the potatoes: This will prevent them from cooking evenly and becoming soggy.
- Garnish with fresh herbs and a drizzle of olive oil: This will add a pop of color and flavor to the dish.
Conclusion:
Crushed potatoes and olives is a simple yet delicious side dish that can be enjoyed as part of a variety of meals. It's a great way to use up leftover potatoes, and it's also a healthy and affordable option. With its crispy exterior and fluffy interior, this dish is sure to be a hit with your family and friends.
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