Crushed potato with green olives

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A flavoursome alternative to traditional mashed potatoes, this simple crushed potato recipe works well with a number of meat and fish mains, as well as many vegetarian dishes. Pascal Aussignac recommends serving this side with his hake and red pepper relish recipe.

First published in 2015





Preheat the oven to 180°C/gas mark 4. Place some rock salt on a baking tray and lay the potatoes on top. Bake until tender, or for 20 to 40 minutes depending on the size of your potatoes
Once the potatoes are baked, peel and place in a pan. Crush with a fork and add the butter, green olives, a little of the olive brine and some black pepper
Add the olive oil, the amount you will add will depend on your oil and how strong you want the potatoes to be. Mix the potatoes with the rest of the ingredients and serve
  • olive oil
First published in 2015

Pascal Aussignac left France with business partner Vincent Labeyrie to champion 'la cuisine de Gascogne' at his restaurant, Club Gascon, in 1998.

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