Fork-Crushed Purple Majesty Potatoes

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.

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