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
Share on Facebook Share on Twitter Share on LinkedIn Share on Tumblr Share on Google Bookmarks Share on Reddit Share on Stumble Upon
FODMAP Food List - Full List *We recommend the help  of a registered dietician Crushed herb potatoes -- Low FODMAP Recipe and Gluten Free Recipe #lowfodmaprecipe #glutenfreerecipe #lowfodmap #glutenfree