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Crushed Potatoes with Parsley and Thyme




Source of Recipe


Rocco DiSpirito


List of Ingredients




2 pounds small waxy potatoes, such as fingerling or baby Yukon gold,
scrubbed vigorously to smooth skins
2 tablespoons salt for boiling, plus more to taste
Ground pepper to taste
3 tablespoons olive oil
2 tablespoons butter
2 cups chopped parsley
1 tablespoon fresh thyme leaves

Recipe



Place potatoes in a large pot and cover by three times with water. Add 2
tablespoons salt. Bring water to a gentle boil and cook potatoes until
they offer no resistance when pierced with a skewer, 15 to 25 minutes
depending on size of potatoes. Drain and place in large bowl. Stir in
olive oil, butter, parsley, and thyme. Crush with the back of a fork or
wooden spoon. Season to taste with salt and pepper.