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).
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!
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.
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