Crushed Potatoes with Thyme & Wholegrain Mustard
SpringVegetables & SidesServes 4
Ingredients
- 700g small, waxy potatoes
- Leaves from a small bunch of fresh thyme, finely chopped
- 2 tablespoons wholegrain mustard
- 1 garlic clove, peeled and grated
- 2 tablespoons olive oil
- 20g butter
- Sea salt and freshly-ground black pepper
Method
Place the unpeeled potatoes in a pan with plenty of salted water, bring to a boil and simmer for ten minutes. Drain, return to the pan and leave over a low heat for 30 seconds so they are completely dried out.
Break up with a knife then crush — but do not mash — with a potato masher. Stir in the thyme, mustard and garlic, add plenty of salt and pepper and mix well.
Heat the oil and butter in a frying pan and, when just smoking, add the potatoes. Cook briskly, turning now and then, for about five minutes until well crisped, and serve immediately.
From the March 2018 edition of the Churston Farm Shop recipe collection. View the original edition (PDF)