Michael Anthony's Fork-Crushed Purple Potatoes


Michael Anthony is the Executive Chef of New York City's Gramercy Tavern. He contributed this recipe (I've adapted it here) to New York Magazine. Serves 4.

1 lb. Purple Potatoes, washed
4 small shallots, minced
2 tablespoons fresh-squeezed lemon juice
6 tablespoons good extra-virgin olive oil
Maine sea salt 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, salt, and white pepper. Finish with parsley.

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