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I don't know about you, but I like simple! This recipe, from Michael Chiarello, is about as simple as it can
get, and it doesn't include a lot of artery clogging stuff either. I can just see it piled up in one of our medium
sized shallow bowls.
2 pounds small Yukon gold potatoes
3/4 cup extra-virgin olive oil
1 lemon, zested
Salt and pepper
Put the potatoes in a large saucepan with salted cold water to cover and bring to a boil
over high heat. Cook until tender, about 15 minutes. Drain and return to the pot. Smash the potatoes with a large
fork or potato masher. Add lemon zest and olive oil. Fold into potatoes. Season with salt and pepper, to taste.
Serves 6-8.
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