Crushed Potatoes

Very rich side dish from Gourmet magazine, February 1998. ZWT region - West (Idaho potatoes).

• Ready In: 30 mins
• Serves: 6

Ingredients

• 2  russet potatoes
• 6  scallions
• 1  cup Italian parsley, packed
• 3⁄4 cup extra virgin olive oil

Directions

1. Peel potatoes and quarter.
2. In a saucepan cover potatoes with cold salted water by 1 inch and simmer 15 minutes, or until just tender.
3. Drain potatoes in a colander and let stand 5 minutes.
4. Finely chop white and light green parts of scallions. Finely chop parsley.
5. In saucepan heat oil and chopped scallions over moderate heat until oil begins to sizzle and add potatoes.
6. With a fork lightly crush potatoes into scallion oil (do not mash completely). Season potatoes with salt and pepper and stir in parsley.