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Donal Skehan
Sofie’s Squashed Potatoes | DonalSkehan.com
  • main-meals

Sofie’s Squashed Potatoes

April 01

Looking for your new favourite potato recipe? Well look no further, I think this might be it! Fluffy and full of flavour, with crispy skins, these little babies have it all. They were actually a result of Sofie dropping a pot of boiled potatoes all over the floor on her way to putting them in the roasting tin. After the screaming had died down we creatively came up with these.

  • serves Serves 4
  • time 60mins

Method

  1. 1. Preheat the oven to 200°C (400°F), Gas mark 6.
  2. 2. Place the potatoes in a medium saucepan of cold water and bring to the boil over a high heat. Reduce the heat and simmer gently for 20 minutes or until tender when pierced with a fork. Drain and set aside.
  3. 3. In a pestle and mortar or mini food processor, blitz the garlic, herbs, dijon mustard, lemon juice and olive oil together.
  4. 4. Put the potatoes on a large baking tray, drizzle with a little olive oil and shake the tray to combine. Arrange the potatoes in rows on the baking tray and, using a potato masher, press down gently on each one until they are roughly crushed. Spoon a little of the garlic herb mix on to each potato and season generously with sea salt and black pepper. Bake in the oven for 30 minutes until golden and crisp then serve immediately.

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Ingredients

16 baby potatoes (about 1lb 10oz)
2 garlic cloves, peeled and finely chopped
a few fresh thyme sprigs
a few fresh rosemary sprigs, finely chopped
1 teaspoon dijon mustard
juice of 1/2 lemon
4 tablespoon olive oil, plus extra for drizzling
sea salt and freshly ground black pepper

16 baby potatoes (about 850g)
2 garlic cloves, peeled and finely chopped
A few fresh thyme sprigs
A few fresh rosemary sprigs, finely chopped
1 teaspoon dijon mustard
Juice of 1/2 lemon
4 tablespoon olive oil, plus extra for drizzling
Sea salt and freshly ground black pepper

You'll Need

Large saucepan

Large baking tray

Pestle and mortar or mini food processor

 

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