This is one of my favourite ways of cooking potatoes, needless to say there is no peeling involved and preparation time is minimal. When it comes to peeling potatoes I have the support of Constance Spry – although for technical culinary reasons rather than just slothful ones…

“There is no doubt that to get the utmost flavour out of a potato it should be cooked in its skin, whether boiled or baked, even if ultimately it is not to be served so”

If you are using a real lemon for the juice you could reduce the amount of juice and add a little zest.


Recipe for crushed, lemony potatoes

Serves 2


  • 6 potatoes, washed and  cut into quarters and eighths to about the same size, don’t bother to peel. The Jazzy branded ones you can find at the Co-op are great – they come washed and you can “boil, steam (really?), roast or mash” them)
  • 1 tbsp olive oil
  • ½ tbsp lemon juice 
  • smoked salt and freshly ground white pepper
  • chopped parsley if you have any


  1. boil the potatoes for about 15 minutes.
  2. drain, and crush gently using a mortar or a rolling pin (a cosh would be useful…).
  3. mix in some olive oil, the lemon juice, some salt, and some chopped flat-leaved parsley if you have any to hand.


For a full post on which potatoes to use for what, follow this link.