fork-crushed purple potatoes

INGREDIENTS

• No, being my needling, fussy self, I wouldn’t make this dish until I found purple potatoes. According to
• , this potato was developed in Colorado way back in
• 2006 using “natural cross-breeding techniques that somehow results in a superspud containing freakishly high amounts of antioxidants.” Apparently, these purple nuggets found a fan in a chef named Michael Anthony who–although I am not the chef-gazing type–
• 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