Lemon oil smashed potatoes

  • Preparation Time15 mins
  • Cooking Time30 mins
  • Serves5
  • DifficultyEasy
1 1/4kg medium golden-fleshed potatoes
3 tbsps salt, plus additional for seasoning
1 tbsp freshly ground black pepper
12g minced chives
2 tbsps fresh thyme leaves, chopped finely
1 tbsp fresh tarragon leaves, chopped finely
475ml lemon extra virgin olive oil
Zest of 4 lemons, optional
1) In a large saucepan, add the potatoes and water to cover by 2 1/2cm. Bring to the boil over high heat.

2) Lower the heat to a simmer and cook the potatoes until tender, about 25 to 30 minutes. Dry by setting out on a board or in a colander.

3) Quarter the potatoes and set on a baking sheet in one layer to dry. Once they're dry, place the potatoes in a bowl. Mash with a fork until broken up but not smooth.

4) Add the pepper, chives, thyme and tarragon. Season with salt. Mix well. Add the oil 120ml at a time. You may find you do not need all of the oil. Add the lemon zest, if using. Mix well.

Chef's note: Cook the potatoes whole so they don't get waterlogged, which dilutes the flavour.

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