Ingredients Jump to Instructions ↓

  1. Crushed Fingerling Potatoes

  2. 12 servings 3 pounds Yukon Gold fingerling potatoes, scrubbed

  3. 1 to 2 sprig rosemary

  4. 1 1/2 to 2 cups good-quality extra-virgin olive oil

  5. Fleur de sel (salt)

  6. 1 bunch parsley leaves, finely chopped

  7. Place the potatoes in a large pot of salted water. Bring to a boil

  8. over medium-high heat and add the sprigs of rosemary (to taste).

  9. 35 to 45 minutes, until fork-tender. Drain and let dry in

  10. a large colander, along with the herbs.

  11. When ready to serve, place the potatoes in a large serving bowl;

  12. discard the herbs. Drizzle with the olive oil as you use a potato

  13. masher to crush the potatoes to a coarse, lumpy consistency. Sprinkle

  14. with the fleur de sel to taste, then add the parsley. Toss lightly

  15. to combine.

  16. Just before serving, taste and adjust the seasoning or drizzle with

  17. more olive oil as needed. Serve warm.


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