Recipe Archives->Vegetables->Finger Potatoes

Crushed Fingerling Potatoes
12 servings

3 pounds Yukon Gold fingerling potatoes, scrubbed
1 to 2 sprig rosemary
1 1/2 to 2 cups good-quality extra-virgin olive oil
Fleur de sel (salt)
1 bunch parsley leaves, finely chopped

Place the potatoes in a large pot of salted water. Bring to a boil
over medium-high heat and add the sprigs of rosemary (to taste).
Cook for 35 to 45 minutes, until fork-tender. Drain and let dry in
a large colander, along with the herbs.

When ready to serve, place the potatoes in a large serving bowl;
discard the herbs. Drizzle with the olive oil as you use a potato
masher to crush the potatoes to a coarse, lumpy consistency. Sprinkle
with the fleur de sel to taste, then add the parsley. Toss lightly
to combine.

Just before serving, taste and adjust the seasoning or drizzle with
more olive oil as needed. Serve warm.

Printable version: finger-potatoes.txt.