These potatoes are somewhere between mashed and boiled, a dish that was often on the table to accompany meat dishes in Angela’s family (often, each would do their own ‘squashing’ on their plate, with a fork and a good drizzle of extra-virgin olive oil). I like to finish them in a cast-iron frying pan (you can also put them in the oven) with plenty of olive oil to crisp and brown the outsides too. It is best to use small–medium potatoes for this. If you have very large ones, cut them into evenly sized chunks.
Ingredients 3
800 g floury potatoes, rinsed, peeled
60 ml extra-virgin olive oil, or as needed
salt, to taste
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Method 3
Place the whole (or in evenly sized chunks if large) in a large saucepan of salted cold water and bring to the boil. Cook until the potatoes are easily pierced with a fork.
Drain the well, then, one by one, gently squash them with a spatula or the palm of your hand on a chopping board until they begin to break apart.
Pour over the and sprinkle each with salt. You can serve them just like this or you can give them a crisp, golden-brown crust by placing them in a pan with a splash more olive oil. This takes about 5–7 minutes over a medium–high heat.
Emiko Davies's tips
I like to finish them in a cast-iron frying pan (you can also put them in the oven) with plenty of olive oil to crisp and brown the outsides too.
