750g new potato
6 tbsp virgin olive oil
2 tsp chopped fresh thyme
2 tsp chopped fresh oregano
Maldon sea salt
Serves - 6
Cook the new potatoes (with their skins on) in boiling salted water for 15-20 minutes depending on their size. They should be quite soft for this recipe.
Meanwhile warm the oil and herbs in a small pan – this helps release all the flavours.
Drain the potatoes, tip them into a bowl and ‘squash’ each potato with a fork – it should break up but not fall apart.
Be gentle here, as you don’t want the potatoes completely collapsing.
Pour over the herb oil, gently stir, tip into a serving dish, then sprinkle over a good pinch of Maldon sea salt and plenty of freshly ground black pepper.
Recipe adapted from: Good Food