For me this is the summer equivalent of ‘baked potato plus topping’. You can use pretty much any herbs you like – and lots of them. Herby threesomes often work well: I like lots of chives mixed with a little thyme and tarragon; or parsley, chives and chervil. Mint and basil are good on their own, or combined with each other and parsley.
Serves 4
1kg small new or salad potatoes, scrubbed
5–6 tablespoons extra virgin olive oil
A knob of butter
At least 4 tablespoons mixed chopped herbs (as suggested above)
Sea salt and freshly ground black pepper
The potato pieces need to be roughly the same size (about the size of a golf ball), so cut up any larger ones. Put into a large saucepan, cover with water, add salt and bring to the boil. Lower the heat but cook the potatoes at a brisk simmer until very tender – they need to be soft enough to crumble and break when you ‘bash’ them. Depending on the variety, this will take 8–15 minutes.
Drain the cooked potatoes and let them steam off for a minute or two, then return to the hot pan. Add 3 tablespoons extra virgin olive oil, a knob of butter and plenty of salt and pepper. Put the lid on and shake the pan vigorously up and down to ‘bash’ the potatoes. The idea is to break them down a bit but not too much. You want some still whole, some broken up.
When the potatoes are bashed to your liking, trickle over more olive oil to taste and scatter over the herbs. Stir lightly, or give them a bit more of a ‘bash’ to distribute the herbs and oil, then transfer to a warm serving bowl.
SWAPS Bashed new potatoes are also delicious with tomatoes and chives. Cook and ‘bash’ the potatoes as above. Cut 300g cherry tomatoes into eighths and toss with 3 tablespoons chopped chives, some salt and pepper and some more oil. Toss gently, then spoon this chivey tomato salad over your bashed spuds.
ANOTHER TAKE Add peas and beans for a trio of summer veg. If fresh baby veg are not available, frozen peas or beans will do. Cook and ‘bash’ the potatoes as above. Meanwhile, add 150g broad beans to another pan of boiling water, return to the boil, then add 150g peas or petits pois. Cook for 2–3 minutes until both veg are tender. Drain well and toss with a knob of butter and a little salt and pepper before adding to the bashed potatoes. Finish with a scattering of chives, parsley or mint, if you like. A little fresh ricotta, crumbled over the top at the end, takes it to another level.