Crushed Fingerling Potatoes

The Washington Post, December 17, 2008

• • Course: Side Dish

Summary:

Because there are so few ingredients in this recipe, it is especially essential that you use the very best you can get your hands on. It's worth making a special trip to a farmers market for the fingerlings.

These are best made the same day they are to be served.

12 servings

Ingredients:

• • 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

Directions:

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.

Recipe Source:

Adapted from chef Michael Mina.

335 calories, 28g fat, 4g saturated fat, n/a cholesterol, 31mg sodium, 20g carbohydrates, 2g dietary fiber, n/a sugar, 3g protein.