Best Crushed New Potatoes With Mint Feta Recipes

CRUSHED NEW POTATOES

Steps:

• Boil slightly salted water, then throw your baby potatoes into the pot. Leave them to cook for 15-20 minutes or until they're cooked through and soft.
• Grease your baking tray with olive oil, and get the potatoes out of the pot and onto the baking tray.
• Lightly crush the potatoes with a fork or a potato masher, but make sure not to over do it as you don't want really flat pieces of potato all over your baking sheet.
• Using the excess olive oil on the baking tray, light brush the potatoes with the olive oil.
• Season with freshly ground black pepper, and sea salt.
• Sprinkle with either dried or fresh herbs and garlic.
• Bake in the oven for 10-15 more minutes at 200°C (392°F). The baking time depends on the size of your potatoes, so keep checking on them as they bake.
• Served Immediately.

CRUSHED NEW POTATOES

Steps:

• Cook the potatoes in boiling salted water for about 15 mins until completely cooked through. Peeling the potatoes isn't essential, but I think it gives a smoother finish to the dish.
• Drain, tip into a bowl, and crush with the olive oil until broken but not mashed. Stir through the spring onions and the olives, then season to taste and serve.

ROASTED GREEK POTATOES WITH FETA CHEESE

Steps:

• Preheat oven to 450°. In a small bowl, whisk the first seven ingredients. Arrange potatoes evenly in a shallow roasting pan. Pour water mixture over top., Roast until potatoes are golden brown and tender, 40-50 minutes. Sprinkle with cheese.

CRUSHED NEW POTATOES WITH MINT & FETA

Steps:

• Cook the new potatoes in a large pan of boiling water until tender, about 10 minutes, depending on size.
• Drain thoroughly and set to one side.
• Pour the oil into a small bowl add the finely grated zest and juice of the lemon and the honey. Whisk.
• Using the end of a rolling pin or a large wooden spoon, roughly crush the potatoes, not so they are completely broken up but just enough so their skins split and the flesh is exposed so it soaks up some of the dressing.
• Finely chop the red onion and sprinkle over the potatoes.
• Chop the mint and crumble the feta and add to the potatoes, drizzle over the dressing and toss to mix, season well with black pepper and salt if desired, not forgetting the feta can be a bit salty.
• Serve with salad leaves.

HERBED GREEK ROASTED POTATOES WITH FETA CHEESE

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Lightly oil a large baking dish.
• Stir the potatoes, garlic, olive oil, water, lemon juice, salt, and pepper together in a bowl until the potatoes are evenly coated; pour into the prepared baking dish.
• Roast in the preheated oven until the potatoes begin to brown, about 40 minutes. Season the potatoes with the oregano and mint. If the dish appears dry, pour another 1/2 cup water into the dish. Return to the oven and bake about 40 minutes more. Top with the crumbled feta cheese to serve.

NEW POTATOES WITH MINT

Steps:

• Bring the water to a boil. Scrub the potatoes. Add the salt and a sprig of mint to the water, and then add the potatoes. Cover the saucepan, bring back to the boil, and cook for 15 to 25 minutes, depending on size.
• Drain and serve immediately in a hot serving dish.

CRUSHED NEW POTATOES

Steps:

• Scrub and wash the new potatoes and place into a saucepan. Cover with the water and then add the rest of the ingredients, except the butter and final seasoning.
• Bring to the boil and reduce to a simmer.
• Cook for approximately 20 minutes.
• Once cooked, drain and using a fork or a potato masher, crush the potatoes lightly,.
• add the butter and season with salt and pepper.

POTATOES, PEAS, AND MINT

Steps:

• Cook potatoes in a pot of boiling water until easily pierced with a fork, 11 to 14 minutes; drain. Halve potatoes. Meanwhile, simmer peas in a saucepan of water until tender, about 4 minutes; drain, reserving 1/4 cup cooking liquid. Crush peas with 1 tablespoon olive oil and 2 tablespoons reserved cooking liquid using a fork. Gradually stir in remaining 2 tablespoons cooking liquid until mixture is thick and chunky. Toss potatoes with pea mixture, mint, salt, and some pepper. Drizzle with additional tablespoon oil.

SMASHED CARROTS WITH FETA AND MINT

Steps:

• In a large, heavy pot with a lid, warm olive oil over medium-high heat until hot but not smoking. Add carrots and stir to coat. Season generously with salt and pepper.
• Add garlic, stir, and let sizzle just until golden; do not let it brown. Then add 1 cup water and cover pot.
• Reduce heat to low, and simmer until tender, about 10 minutes. Remove lid, and turn heat to high. Simmer until most of the liquid has evaporated.
• With a potato masher, crush carrots roughly, right in the pot, leaving mixture a bit chunky. Set aside until ready to serve.
• To serve, reheat carrots over low heat. Fold most of the feta and mint into the hot carrot mixture, reserving enough for garnish. Transfer to a serving dish. Sprinkle with crushed red pepper, if using. Top with remaining feta and mint.

RED POTATOES WITH OLIVES, FETA AND MINT

Steps:

• Place potatoes and 3 tablespoons mint in large pot of salted water. Bring water to boil, reduce heat and simmer potatoes until tender, about 12 minutes. Drain potatoes; transfer to large bowl.
• Set aside 2 tablespoons each of mint, cheese and olives; add remainder to warm potatoes. Mix in oil. Season with salt and pepper. Garnish potatoes with reserved mint, cheese and olives. Serve warm.