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Nutrition: per serving

  • kcal205
  • fat3g
  • saturates0.4g
  • carbs42.6g
  • sugars0g
  • fibre3.1g
  • protein4.6g
  • salt0.41g
    low

Method

  • step 1

    Cut the potatoes into cubes but keep the skin on. Cook in a pan of simmering salted water until just tender, about 10-15 minutes, and then drain. Add back to the pan with the parsley and some seasoning and crush lightly with a masher or the back of a fork.

  • step 2

    Add a splash of white wine vinegar and a slug of olive oil and gently mix in. Add more of each if it needs it.

RECIPE TIPS
KNOW-HOW

The white wine vinegar makes it a perfect match for fish.

Recipe from Good Food magazine, September 2006

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Comments, questions and tips (3)

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Overall rating

A star rating of 4 out of 5.5 ratings

Victor_

Effortless, quick and tasty! I found it quite dry though. I don't know if didn't add enough oil or something, but you might want to pair this with a sauce or juicy dish.

Tips: go crazy on the parsley (it looks nice too) but be careful with the vinegar, 1 tablespoon for the dish should be more than…

rosieshearman

No, not for me....

cockneycowboy

A star rating of 4 out of 5.

made a nice change,look good,taste good definitely a regular for me and so easy!

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