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Crushed potatoes (traditional method and Thermomix)
Description
Crunchy to perfection and melt-in-the-mouth inside: these mashed potatoes are a real treat! They're easy and economical to prepare, and go perfectly with grilled meat or fish, or even on their own with a herb or dill sauce. In our house, they're always a big hit, and I sometimes serve the two sauces at the same time because they're so well suited to each other. A recipe to keep in your favourite side dishes book!
Ingredients
Instructions
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TRADITIONAL METHOD
Preparation (traditional method)
1. Wash the potatoes and cook in salted water with their skins on until tender (approx. 15-20 minutes depending on their size).
2. Preheat the oven to 200°C fan oven.
3. Place the cooked potatoes between two sheets of baking paper (or reusable paper) and gently mash them with a small pan.
4. Remove the top sheet, then arrange the flattened potatoes on a baking tray with the paper underneath.
5. Brush generously with olive oil and place in the oven for around 20 minutes, until golden brown and crisp.
6. Sprinkle with chives if desired and serve immediately.THERMOMIX® METHOD
1. Pour 500 g of water into the bowl. Place the potatoes in the cooking basket, season with salt and cook for 25 mins in the Varoma on speed 1.
Cook for a few minutes longer if the potatoes are not yet tender.
2. Preheat the oven to 200°C fan oven.
3. Place the cooked potatoes between two sheets of baking paper (or reusable paper) and gently mash them with a small pan.
4. Remove the top sheet, then arrange the flattened potatoes on a baking tray with the paper underneath.
5. Brush generously with olive oil and place in the oven for around 20 minutes, until golden brown and crisp.
6. Sprinkle with chives if desired and serve immediately.
