Crushed Potatoes and Olives
Transform simple ingredients into a flavor-packed masterpiece with this Crushed Potatoes and Olives recipe. Perfectly tender Yukon Gold or red-skinned potatoes are lightly smashed and crisped to golden perfection in a skillet with fragrant garlic and extra virgin olive oil. The addition of briny Castelvetrano olives, fresh parsley, thyme, and a hint of zesty lemon makes this dish irresistibly refreshing and vibrant. Ideal as a rustic side for weeknight meals or special gatherings, this Mediterranean-inspired recipe strikes the perfect balance between crispy texture and bold, savory flavors. Ready in just 35 minutes, it’s a quick and easy way to elevate your side dish game.
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Recipe Information
Ingredients
- 2 pounds Small potatoes (Yukon Gold or red-skinned)
- 1 tablespoon Kosher salt
- 3 tablespoons Extra virgin olive oil
- 0.5 cup Pitted green olives (such as Castelvetrano), coarsely chopped
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Fresh thyme leaves
- 2 cloves Garlic, minced
- 0.5 teaspoon Black pepper, freshly ground
- 1 teaspoon Lemon zest (optional)
Instructions
Place the small potatoes in a large pot and cover with cold water. Add 1 tablespoon of kosher salt to the water.
Bring the pot to a boil over medium-high heat, then lower the heat to a simmer. Cook the potatoes until they are tender and easily pierced with a fork, about 20-25 minutes.
Drain the potatoes in a colander and let them cool slightly until they are safe to handle, about 5 minutes.
Place the potatoes on a cutting board or clean kitchen towel. Using the back of a fork or the bottom of a mug, gently press down on each potato to crush them slightly. Aim to flatten them without completely breaking them apart.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and cook for 30 seconds, stirring frequently to prevent burning.
Add the crushed potatoes in a single layer to the skillet. Cook for 3-4 minutes on one side until golden brown and crisp, then flip and cook an additional 2-3 minutes on the other side.
Reduce the heat to low and stir in the chopped olives, parsley, thyme leaves, and black pepper. If using, sprinkle the lemon zest over the mixture for added brightness.
Drizzle the remaining 1 tablespoon of olive oil over the potatoes and gently toss to combine all the flavors. Adjust seasoning with additional salt and pepper, if needed.
Transfer the crushed potatoes and olives to a serving platter and serve warm as a side dish.
Nutrition Facts
Calories |
1209 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.5 g | 75% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3462 mg | 151% | |
| Total Carbohydrate | 171.1 g | 62% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 6.5 g | ||
| Protein | 20.8 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 242 mg | 19% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 3954 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
