28 April 2008
So we located some Purple Majesty Potatoes while we were at the first ever Norman Music Festival and I finally tried that recipe I found on Smitten Kitchen and save for a little deviation (no pepper), the resultant potatoes were scrumptious! Two days in a row! Hot with fish one day, then cold with chicken the next.
Michael Anthony’s Fork-Crushed Purple Majesty Potatoes
1 lb. Purple Majesty Potatoes, washed
4 small shallots, minced
2 tablespoons fresh-squeezed lemon juice
6 tablespoons good extra-virgin olive oil
Fleur de sel to taste
White pepper to taste (I omitted pepper)
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. (1) Place potatoes in a large bowl and, using a fork, gently smash them, maintaining a fairly chunky consistency. (2) Fold in minced shallots, lemon juice, olive oil, fleur de sel, and white pepper. (3) Finish with parsley. Serves 4.