Wednesday, September 19, 2012

Michael Anthony’s Fork-Crushed Purple Majesty Potatoes

Adapted from New York Magazine by SmittenKitchen

 fork-crushed purple potatoes


-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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