1½ pounds red fingerling potatoes, scrubbed 1½ teaspoons sea salt
3 tablespoons extra-virgin olive oil, plus more for finishing
3 tablespoons Prepared Fresh Horseradish (here), or more to taste
Freshly ground black pepper
2 tablespoons chopped fresh chives
1 cup roughly chopped watercress or arugula, coarse stems removed
Place the potatoes in a medium pot and cover with cold water and 1 teaspoon of the salt. Bring the water to a boil and cook until the potatoes are just tender, about 10 minutes or until you can slide the tip of a knife all the way through without resistance.
Drain the potatoes and return them to the pot. Add the remaining ½ teaspoon salt and the olive oil, then smash the potatoes with a potato masher or the back of a fork.
Stir in the horseradish, some freshly ground black pepper, and chives. Fold in the roughly chopped greens, transfer the potatoes to a serving bowl, and drizzle some olive oil on top.
- Weil, Andrew, and Ditte Isager. Fast Food, Good Food: More than 150 Quick and Easy Ways to Put Healthy, Delicious Food on the Table. Little, Brown and Company, 2015.