This is lovely and just a little different. Make sure you get good quality baby potatoes, like fingerling or baby reds. This dish is lovely with a piece of baked fish served on top.
Serve 4 as a side dish
1 3/4 lb baby potatoes, scrubbed
6oz black olives in olive oil, stoned and halved
8 tbsp extra virgin olive oil, plus extra for drizzling
juice of 1/2 lemon
rind of 1 lemon
2 tbsp coarsely chopped Italian parsley
salt and pepper
Cook the potatoes in boiling salted water until tender. Drain, but keep the potatoes warm in the saucepan so they stay warm while you add the other ingredients.
Partly crush the potatoes with a masher or fork – you just want them broken up, not mashed – and stir through the rest of the ingredients.
Season, drizzle with a little olive oil and serve.