Smashed Potatoes for Peruvian Fish Stew

Name: Smashed Potatoes for Peruvian Fish Stew
Yield: 6 servings
Ingredients: 2 pounds small purple potatoes; 1/4 cup extra-virgin olive oil; 1 tablespoon coarse salt; 1 tablespoon chopped fresh flat-leaf parsley; 1 tablespoon chopped fresh chives

These delicious smashed potatoes (recipe courtesy of editorial assistant Camila de Onis) are a perfect side dish to her Peruvian Fish Stew.

Source: The Martha Stewart Show, Episode 4147

Servings

Ingredients

2 pounds small purple potatoes
1/4 cup extra-virgin olive oil
1 tablespoon coarse salt
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh chives

Directions

1. Place potatoes in a large saucepan, and cover with water; bring to a boil over high heat. Reduce heat to a simmer, and cook until tender, 20 to 25 minutes.
2. Drain potatoes and return to saucepan. Using the back of a large spoon, smash potatoes; stir in olive oil and salt. Transfer to a serving bowl, and sprinkle with parsley and chives; serve immediately.