Aug 22, 2013

Fork Crushed Potatoes

Our own Heron Pond Farm had gorgeous purple potatoes at market. 

Check out this recipe that will showcase the beauty of their skins.

Fork Crushed Potatoes - recipe from Smitten Kitchen (and adapted from Michael Anthony's recipe in New York Magazine).  
Super easy, tasty and beautiful!

Michael Anthony’s Fork-Crushed Purple Majesty Potatoes

 Adapted from New York Magazine

Serves 4

1 pound Purple Majesty or other purple potatoes, washed
4 small shallots, minced
2 tablespoons fresh-squeezed lemon juice
6 tablespoons good extra-virgin olive oil (we used half, and it was plenty for us)
Fleur de sel to taste
White pepper to taste
2 tablespoons parsley, chopped

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. Place potatoes in a large bowl and, using a fork, gently smash them, maintaining a fairly chunky consistency. Fold in minced shallots, lemon juice, olive oil, fleur de sel, and white pepper. Finish with parsley.

No comments: