Ingredients
1 red capsicum
1kg russet or all purpose potatoes
100g pitted black olives, chopped
4 cloves garlic, chopped
100ml olive oil
8 leaves sweet basil
salt and pepper to taste
Method
1. Roast the capsicum in the oven at 200°C until the skin is blackened. Remove and place in a plastic container. Cover with lid and allow to cool before peeling away the skin. Chop roughly.
2. Boil potatoes until cooked. While still hot, peel and masj roughly with a fork. Add the chopped capsicum, olives and garlic. Add the oil in a steady steam as you mash the potato. Tear up the basil leaves and add to the mash. Season to taste with salt and pepper.
3. Alternatively you can roast or bake the potatoes instead of boiling. Pierce potatoes with fork before baking to allow steam to escape and prevent splitting.
4 comments:
it is a very lovely dish. simple, warm and invitng.
Hi Little Guy Big Kitchen,
So glad to see you back posting recipes. I was getting a little worried that you might not be coming back at all!!! I enjoy trying out your recipes. Keep posting...
May
I used to make simple mashed potato+carrot...with salt, pepper, butter and milk. :) Yours look more colorful and healthy! :)
big boys oven : thanks :)
May : thanks for coming periodically :)
cookies_cream : you can add according to your delights and taste. cooking is about a plus in creativity. :)
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