Crushed Potato

Ingredients

• 400g waxy potatoes, preferably Charlotte potatoes (9)
• 2 tablespoons of olive oil
• 1 tablespoon of finely chopped chives
• 4 teaspoons of crème fraîche

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Serves: 3

Method

1. Cook the whole, unpeeled potatoes in boiling, salted water until a knife goes through easily (about 15 minutes).
2. Drain the potatoes and put them into a bowl of cold water.
3. When the potatoes are cold, drain off the water and pat dry with kitchen paper.
4. Using a small knife, carefully scrape off the skin of the potato.
5. Using the back of a fork, crush the potatoes coarsely (do not mash them, just break them up).
6. In a pan, gently heat the olive oil and then add the potatoes.
7. Season with salt & pepper and, taking care not to break up the potatoes any further, fold in three teaspoons of the crème fraîche.
8. Cook gently for two minutes and then fold in the remaining teaspoon of crème fraîche and the chives.
9. Serve.

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Useful Information

Can it be frozen? No.
Can it be prepared in advance? Yes, up to 2 day to stage 4.
Will leftovers be nice? Yes, for up to 3 days if eaten cold.

Notes