Recipe: Pascal Aussignac’s Crushed Potato with Green Olives 

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Another super easy recipe with just a few basic ingredients a la the Great British Chefs’ collection of vegetarian recipes – this one by Pascal Aussignac.

And therein that simple phrase lies a bunch of brilliant reasons for me to give this recipe a go. One, as said, it’s amazingly easy. Two, it’s cheap. Three, I’ve got a lot of green olives left from the last recipe I blogged about. Four, I’m a huge fan of Aussignac’s kitchen craft; one of my finest dining experiences ever was at his Club Gascon. And last but certainly not least, this dish especially filling and really healthy too. Yeah.

Here’s what you need to make Aussignac’s crushed potato with green olives recipe: King Edward potatoes, butter, green olives, rock salt, black pepper and olive oil. Throw in the time it takes to oven bake the potatoes and voilà! That’s it. The only thing I did that altered from the recipe’s directions was to not peel the potatoes. Just a personal preference. But I love how straight ahead the recipe is and how just a few ordinary green olives can turn something potentially bland into a whole new flavoursome treat.

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Obviously, this dish would be awesome served as a side to any number of mains and would be a real improvement (without much effort) on what too many people usually do to potatoes. The recipe calls for far less dairy than most mashed, smashed or other potato recipes too … relying on the green olives to bring out the umph. I can see it going particularly well with a variety of fish dishes. But, I’ve got to say, crushed potatoes with green olives is tasty enough to have on its own with a mere salad.

About tikichris

Chris Osburn is the founder, administrator and editor of tikichris. In addition to blogging, he works as a freelance journalist, photographer, consultant and curator.
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