30 minutes
A simple and aromatic dish of boiled baby red potatoes, crushed and dressed in a lemony olive oil and fresh herbs.
Baby Red Potatoes, boiled
0 lb
to taste
Medium Shallot, minced
each
Lemon Zest, finely grated
teaspoons
Lemon Juice, fresh
cups
Arugula, chopped
bunch
Flat Leaf Parsley, fresh
cups
Dill, snipped
cups
Chives, snipped
cups
to taste
1. Boil Potatoes
Boil 1½ pounds of baby red potatoes in a medium saucepan filled with salted water until they are fork-tender, about 15 to 20 minutes. Remove from heat and transfer potatoes to a plate to cool slightly.
2. Prepare Dressing
In a large bowl, combine minced medium shallot, ½ teaspoon of finely grated lemon zest, and ¼ cup of fresh lemon juice. Let sit for 5 minutes to allow the flavors to meld.
3. Crush Potatoes
Lightly crush the cooled potatoes by hand to create a variety of textures that will better absorb the dressing. Then, immediately mix in ¾ cup of extra-virgin olive oil.
4. Add Herbs and Season
Fold in a chopped bunch of arugula, ¾ cup of fresh parsley, ½ cup of snipped fresh dill, and ½ cup of snipped fresh chives. Season with kosher salt and freshly ground black pepper to taste.
Use either small Yukon Gold or baby red potatoes for their creamy texture and ability to hold shape after boiling.
Use a liberal amount of olive oil before roasting to ensure rich flavor and aid in crisping.
Boil the potatoes until they are fork-tender, but not falling apart, to avoid mushiness during crushing.
Preheat your oven to around 425°F/220°C for a golden, crispy crust. Use a convection setting if available.
Use a flat-bottomed glass or potato masher to gently crush each potato, maintaining chunks for texture.
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