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Crushed Potatoes With Watercress In Olive Oil
Crushed Potatoes With Watercress In Olive Oil

Before you jump to Crushed Potatoes With Watercress In Olive Oil recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.

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The first change to make is to pay more attention to what you buy when you go to the grocery because it is likely that you are inclined to pick up many of the things without thinking. As an example, most probably you have never checked the box of your favorite cereal to see its sugar content. One wholesome alternative that can give you a good start to your day is oatmeal. Mix in fruits or spices to improve how the oatmeal tastes and now you have a breakfast that can become a normal part of your new healthy eating plan.

Hence, it should be quite obvious that it’s not at all hard to add healthy eating to your life.

We hope you got insight from reading it, now let’s go back to crushed potatoes with watercress in olive oil recipe. You can have crushed potatoes with watercress in olive oil using 6 ingredients and 5 steps. Here is how you achieve that.

The ingredients needed to prepare Crushed Potatoes With Watercress In Olive Oil:
  1. Take 4 medium Potatoes, peeled and cut in half
  2. You need to taste Salt
  3. Get to taste Ground black pepper
  4. Take 1 bag watercress
  5. Get Sprinkle of dried mint
  6. Prepare Good amount of olive oil
Instructions to make Crushed Potatoes With Watercress In Olive Oil:
  1. Cook the potatoes in a pot of Salted water. Should take about 15-20 minutes.
  2. Drain the potatoes well in a colander then return them to the pot over a medium heat
  3. Gently squish each potato with a fork. Then add in the olive oil and mint.
  4. Add in the watercress, Season with salt and pepper and stir gently to combine everything.
  5. Cook for about 5-10 minutes or until the watercress has wilted.

Get the recipe from Food & Wine. When the potatoes are done drain well and return them to the pan with the extra-virgin olive oil. Gently crush each potato against the side of the pan with the back of a fork until it just bursts. Crush the potatoes lightly with a fork. Add the black olives and chives to the crushed potatoes and season with salt and freshly ground black pepper.

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