Ingredients
- 1kg bintje small potatoes
- 50g olives deseeded and chopped
- 150ml olive oil
- 1 bunch flat-leaf parsley washed and chopped
Method
Cook potatoes by boiling the skin on in salted water, when tender strain and return to pot. Mash with a fork or a masher but not too finely, add olives and parsley and oil and stir in. Check for seasoning. Serve on a plate with some green vegetable and the crispy skinned salmon
Fabian Christoph
Leave a Reply
You must be logged in to post a comment.
