->Finger 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).

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.