Michael Anthony?s Fork-crushed Purple Majesty Potatoes
I left the potatoes skins on and smashed the potatoes.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
side dish
parsley
lemon juice
shallots
olive oil
steam
potatoes
american
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 2 tablespoons parsley chopped
- 4 small shallots minced
- white pepper to taste
- 2 tablespoons fresh-squeezed lemon juice
- fleur de sel to taste
- 1 pound purple majesty or other purple potatoes washed
- 6 tablespoons good extra-virgin olive oil (we used half, and it was plenty for us)
- Carbohydrate 16.2008802985343 g
- Cholesterol 0 mg
- Fat 0.140510091075949 g
- Fiber 0.412099999235256 g
- Protein 2.28947227680074 g
- Saturated Fat 0.0241103154829112 g
- Serving Size 1 1 recipe (569g)
- Sodium 13.843310928856 mg
- Sugar 15.788780299299 g
- Trans Fat 0.0414845273227846 g
- Calories 66 calories
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.
