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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 Doesn’t Have To Be Difficult.

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The first change to make is to pay more attention to what you purchase when you go to the grocery as it is likely that you tend to pick up many of the things without thinking. For example, if you eat cereal for your breakfast, do you ever look to see what the sugar and salt content is before purchasing? Consuming a bowl of oatmeal will supply you with the energy to face the day while protecting your heart simultaneously. By putting in fresh fruit, you can improve the flavor and, before you know it, you will have made a healthy change to your diet.

As you can see, it is not difficult to start making healthy eating a regular part of your daily lifestyle.

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

The ingredients needed to prepare Crushed Potatoes With Watercress In Olive Oil:
  1. You need 4 medium Potatoes, peeled and cut in half
  2. Provide to taste Salt
  3. Get to taste Ground black pepper
  4. You need 1 bag watercress
  5. You need Sprinkle of dried mint
  6. Take Good amount of olive oil
Steps 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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