This is as good hot as it is cold and can be served as part of a meze or as a side dish.
Recipe information
Yield
serves 6
Ingredients
1 1/2 pounds baking potatoes
6 tablespoons extra virgin olive oil
Salt and pepper
About 6 scallions, chopped
Handful of chopped flat-leaf parsley
Preparation
Step 1
Peel and boil the potatoes in salted water until soft. Drain, keeping about 1/2 cup of the cooking water.
Step 2
Mash the potatoes and beat in the olive oil. Add salt and pepper to taste and a little of the cooking water—enough to make a soft, slightly moist texture. Then stir in the scallions and the chopped parsley.
