Crushed new potatoes from A Table in the Tarn: Living, Eating and Cooking in South-west France by Or
This trendy side dish is a crunchy halfway house between roast and sauté potatoes. Small potatoes (no need to peel) are boiled till tender, squashed with the palm of your hand, allowed to cool...
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Ingredients
- olive oil, butter or goose fat
- 2½ tsp salt, plus coarse salt to serve (optional)
- 12-16 small potatoes, red or white
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