By Angela McGowan
I did these cute little purple potatoes last week and forgot to share them here. They were really simple and delicious. I just used fresh parsley, but you can add as many fresh herbs as you like to season them.
Yield: Serves 4
Crushed Purple Potatoes
Ingredients:
- 2 1/2 lbs round purple potatoes
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon freshly cracked pepper
- freshly chopped parlsey, about 3 tablespoons
Directions:
1. Preheat oven to 450 degrees. Place potatoes on cookie sheet. Add olive oil, salt and pepper. Toss to coat. Roast potatoes at 450 degrees until fork tender, about 30 – 40 minutes, depending on size.
2. When potatoes are done, remove from oven and crush with a fork or a potato masher. Sprinkle with freshly chopped parsley and serve.
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