Ingredients
- 750g new potato
- 6 tbsp virgin olive oil
- 2 tsp chopped fresh thyme
- 2 tsp chopped fresh oregano
- flaky sea salt
Method
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Cook the new potatoes (with their skins on) in boiling salted water for 15-20 minutes depending on their size. They should be quite soft for this recipe.
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Meanwhile warm the oil and herbs in a small pan – this helps release all the flavours. Drain the potatoes, tip them into a bowl and ‘squash’ each potato with a fork – it should break up but not fall apart. Be gentle here, as you don’t want the potatoes completely collapsing. Pour over the herb oil, gently stir, tip into a serving dish, then sprinkle over a good pinch of sea salt and plenty of freshly ground black pepper.