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Before you jump to Crushed Potatoes With Watercress In Olive Oil recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.
Healthy eating is today much more popular than before and rightfully so. The overall economy is impacted by the number of people who are suffering from health problems such as hypertension, which is directly linked to poor eating habits. There are more and more efforts to try to get people to lead a healthier lifestyle and yet it is also easier than ever to rely on fast, convenient food that is not good for our health. It is likely that a lot of people assume it will take lots of effort to eat a healthy diet or that they have to make a large scale change to their way of life. In reality, however, just making some minor changes can positively impact day-to-day eating habits.
One initial thing you can do is to pay close attention to the choices you make when you’re shopping for food as you probably purchase a lot of food items out of habit. As an example, most probably you have never checked the box of your favorite cereal to see how much sugar it has. One nutritious alternative that can give you a great start to your day is oatmeal. If this is not to your liking on its own, try adding fresh fruits that have other healthy nutrients and as such, one simple change to your diet has been achieved.
Obviously, it’s not difficult to start incorporating healthy eating into your daily routine.
We hope you got insight from reading it, now let’s go back to crushed potatoes with watercress in olive oil recipe. To cook crushed potatoes with watercress in olive oil you need 6 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to make Crushed Potatoes With Watercress In Olive Oil:
- Use 4 medium Potatoes, peeled and cut in half
- Use to taste Salt
- Get to taste Ground black pepper
- Prepare 1 bag watercress
- Take Sprinkle of dried mint
- Prepare Good amount of olive oil
Steps to make Crushed Potatoes With Watercress In Olive Oil:
- Cook the potatoes in a pot of Salted water. Should take about 15-20 minutes.
- Drain the potatoes well in a colander then return them to the pot over a medium heat
- Gently squish each potato with a fork. Then add in the olive oil and mint.
- Add in the watercress, Season with salt and pepper and stir gently to combine everything.
- Cook for about 5-10 minutes or until the watercress has wilted.
Get the recipe from Food & Wine. When the potatoes are done drain well and return them to the pan with the extra-virgin olive oil. Gently crush each potato against the side of the pan with the back of a fork until it just bursts. Crush the potatoes lightly with a fork. Add the black olives and chives to the crushed potatoes and season with salt and freshly ground black pepper.
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