This is the Fork Crushed Purple Potatoes recipe from Smitten Kitchen that our friend Edith made and shared her pictures with us!
Fork Crushed Purple Potatoes
Prepared by Edith Paiz
Recipe from The Smitten Kitchen
Serves 4
Ingredients:
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
Procedure:
- 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.
© 2011, The Foodies' Kitchen. All rights reserved.
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1 Comment
These were so easy to make and looked SOOO beautiful on the plate. Not only do they taste very good (well, like a regular potato), but I read that they are chock-full of antioxidants, which makes it really good for you. I combined them with fish covered with Beurre Blanc and steamed haricots verts.
The color palette looked beautiful, like something you’d eat in Provence after running through a field of lavender *sigh*.
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[...] Edith tried a recipe from Smitten Kitchen, and she sent me the pictures so I could show you guys how they turned out. You can find her recipe here. [...]
[...] can serve this sauce with fish, poultry or vegetables. Try Fork Crushed Purple Potatoes, a recipe shared with us by Edith Paiz from Epi Catering as a side dish for a beautiful [...]
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