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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 A Chore.
The benefits of healthy eating are nowadays being given more publicity than ever before and there are many reasons why this is so. There are numerous illnesses associated with a poor diet and there is a cost to the overall economy as people suffer from diseases such as heart disease and high blood pressure. There are more and more efforts to try to get people to adopt a more healthy way of living and still it is also easier than ever to rely on fast, convenient food that is often bad for our health. Most people typically believe that healthy diets require much work and will significantly change how they live and eat. Contrary to that information, people can alter their eating habits for the better by making some modest changes.
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Hence, it should be somewhat obvious that it’s not difficult 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. To cook crushed potatoes with watercress in olive oil you only need 6 ingredients and 5 steps. Here is how you do that.
The ingredients needed to make Crushed Potatoes With Watercress In Olive Oil:
- Prepare 4 medium Potatoes, peeled and cut in half
- Take to taste Salt
- Take to taste Ground black pepper
- Get 1 bag watercress
- Get Sprinkle of dried mint
- Use Good amount of olive oil
Instructions to make Crushed Potatoes With Watercress In Olive Oil:
- Cook the potatoes in a pot of Salted water. Should take about 15-20 minutes.
- Drain the potatoes well in a colander then return them to the pot over a medium heat
- Gently squish each potato with a fork. Then add in the olive oil and mint.
- Add in the watercress, Season with salt and pepper and stir gently to combine everything.
- 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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