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Olive Oil Crushed Potatoes
Tender Yukon Gold potatoes are baked until fully cooked, then gently crushed and folded with extra virgin olive oil, sea salt, and optional fresh chives. The result is a rich, flavorful side dish with a rustic texture.
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Ingredients
- 2 lb Yukon Gold potatoes (Washed thoroughly)
- 2 cup TRULY Extra Virgin Olive Oil
- 1 tbsp Sea salt
- 0.5 cup Chives (Finely sliced; optional)
Steps
- 1
Preheat the oven to 375°F (190°C).
- 2
Wash the potatoes thoroughly and place them in a heavy-bottomed pot with a tight-fitting lid.
- 3
Place the covered pot in the oven and bake the potatoes until they are cooked through, approximately 2 hours.
- 4
Remove the baked potatoes from the oven and take the lid off the pot.
- 5
Using the back of a large fork, crush the potatoes while drizzling in the olive oil.
- 6
Use the fork to fold the olive oil into the potatoes so it is evenly distributed. Be careful not to overmix.
- 7
Once all the oil has been incorporated, add the sea salt and give the potatoes a light stir.
- 8
If using, mix in the finely sliced chives just before serving.
Notes
The source specifies 2 cups of olive oil; this produces a very rich, generously dressed preparation. The potatoes should be fully cooked before crushing, and the source cautions against overmixing.
Nutrition per serving
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