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Fork-Crushed Purple Potatoes

Blossom Lady
May 05, 2024 02:17 PM
Fork-Crushed Purple Potatoes

If there is any singular advantage of having a Cook This list with bullets numbering into the hundreds, its that one always has an idea of what can be done when they finally make it to Farmer market on the most stunning, spring-like Sunday one has seen since forever only to find that it was not filled with the ramps and leafy things of one’s spring market fantasy but onions and potatoes as far as the eye can see.

Because, you see, I’ve had a simple recipe for purple potatoes bookmarked for nearly a year now, but before last weekend, had yet to run into the purple potatoes required to make it. Yes, I said required–what? Oh, you think you could use just any potato? That dark, reddish blueish hued tubers are not a prerequisite to this dish? You are wrong.

All of which is to offer you a very complicated introduction to a very uncomplicated dish created by Anthony to show off the awesomeness that is Purple Majesty Potatoes. I know what you’re thinking–a fancy restaurant chef with a accessible but original recipe? That’s why we love him too. The purple taters are boiled, peeled, fork-crushed and mixed with shallots, lemon, olive oil, parsley and sea salt. But here’s the coolest part: the lemon juice makes them brighter. All the spots that got hit with the lemon juice became lighter and brighter, more fushia/beet-colored and less purple.

In short, it was stunning. So, if you find some at one of your markets, make this. 

  • 1 pound Purple Majesty or other purple potatoes, washed
  • 4 small shallots, minced
  • 2 tablespoons fresh-squeezed lemon juice
  • 6 tablespoons good extra-virgin olive oil (we used half, and it was plenty for us)
  • Fleur de sel to taste
  • White pepper to taste
  • 2 tablespoons parsley, chopped
Total Time:
15 minutes
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