Tuesday, September 22, 2009

Fork Crushed Blue Lake Potatoes

A delicious alternative to mashed potatoes or potato salad.

Michael Anthony’s Fork-Crushed Potatoes courtesy of New York Magazine, March 2007

  • 1 lb. Purple Potatoes, washed
  • 4 small shallots, minced
  • 2 tablespoons fresh-squeezed lemon juice
  • 6 tablespoons good extra-virgin olive oil
  • Fleur de sel to taste
  • White pepper to taste
  • 2 tablespoons parsley, chopped
1) In a large pot, cook potatoes with skins on in heavily salted boiling water until tender, approximately 15 minutes. Remove potatoes from pot, and peel them while still warm.
2) Place potatoes in a large bowl and, using a fork, gently smash them, maintaining a fairly chunky consistency.
3) Fold in minced shallots, lemon juice, olive oil, fleur de sel, and white pepper.
4) Finish with parsley. Serves 4.

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