2 lb. new potatoes, washed
1/2 cup shallots, minced
Lemon juice of one large lemon
1/4 cup extra-virgin olive oil
Fleur de sel to taste, be generous
Pepper to taste, be generous
Directions:
In a large pot, cook potatoes with skins on in heavily salted boiling water until tender, approximately 15-18 minutes. While still warm, using a fork, gently smash potatoes, maintaining a fairly chunky consistency. Careful while crushing the potatoes that they don't pop out from under your fork and slide across the counter. Slice larger potatoes in half before crushing and hold them in place with one hand while crushing with the other. Fold in minced shallots, lemon juice, olive oil, fleur de sel, and pepper.
Variations:
Serve warm or cold.
Add fresh parsley or dill as a garnish.
Top it with slices of hard-boiled egg.
A sign of new potatoes underground.
Harvesting new potatoes.
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