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4
portionsEasy
By Liam Tomlin
Published 2005
Scrub the potatoes under cold running water, then cook in a steamer for 15–20 minutes until tender, depending on their size. Remove from the steamer and peel when cool enough to handle. Warm the extra virgin olive oil over a low heat in a heavy-based saucepan and add the potatoes, crushing with a fork into small pieces. Season with salt, freshly ground pepper and a squeeze of lemon. Remove from