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.

Nutriscore Rating: 71/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

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)

Directions

Step 1

Place the small potatoes in a large pot and cover with cold water. Add 1 tablespoon of kosher salt to the water.

Step 2

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.

Step 3

Drain the potatoes in a colander and let them cool slightly until they are safe to handle, about 5 minutes.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Transfer the crushed potatoes and olives to a serving platter and serve warm as a side dish.

Nutrition Facts

Serving size	(1092.2g)

Amount per serving	% Daily Value*
Calories	1209.1

Total Fat 58.5g	0%
Saturated Fat 8.4g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 3462.3mg	0%
Total Carbohydrate 171.1g	0%
Dietary Fiber 17.2g	0%
Total Sugars 6.5g
Protein 20.8g	0%

Vitamin D 0IU	0%
Calcium 241.8mg	0%
Iron 7.4mg	0%
Potassium 3953.9mg	0%

*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.

Source of Calories

Fat: 40.7%

Protein: 6.4%

Carbs: 52.9%