Fork-Crushed Purple Potatoes


  •   1 pound Hawaiian 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)
  •   White pepper to taste 
  •   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. Place potatoes in a large bowl and, using a fork, gently smash them, maintaining a fairly chunky consistency. Fold in minced shallots, lemon juice, olive oil and white pepper. Finish with parsley.
Serves 4

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