Crushed Potatoes With Parsley & Thyme |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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An über-side dish! Not only does this simple, neutral potato dish go with just about any entrée, it’s very easy to make—you don’t even have to peel the potatoes. Fork-crushing the potatoes instead of ricing or mashing them is another time-saver. Ingredients:
2 lbs small waxy potatoes, such as fingerling or 2 lbs yukon gold potatoes, scrubbed vigorously to smooth skins |
2 tablespoons salt |
3 tablespoons extra virgin olive oil |
2 tablespoons unsalted butter |
1 cup fresh parsley, chopped |
1 tablespoon fresh thyme leave |
Directions:
1. Place potatoes in a large pot and cover by 3 times with water. Add 2 tablespoons salt. Bring water to a gentle boil and cook potatoes until they offer no resistance when pierced with a skewer, 15 to 25 minutes, depending on size of potatoes. Drain and place in large bowl. Stir in olive oil, butter, parsley, and thyme. Crush with the back of a fork or wooden spoon. Season to taste with salt and pepper.
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