Crushed Fingerling Potatoes 12.000

James M. Thresher for The Washington Post

Chef on Call Dec 17, 2008

Because there are so few ingredients in this recipe, it is especially essential that you use the very best you can get your hands on. It's worth making a special trip to a farmers market for the fingerlings.

These are best made the same day they are to be served.

Servings: 12
  • 3 pounds Yukon Gold fingerling potatoes, scrubbed
  • 1 to 2 sprigs rosemary
  • 1 1/2 to 2 cups good-quality extra-virgin olive oil
  • Fleur de sel (salt)
  • 1 bunch parsley leaves, finely chopped


Place the potatoes in a large pot of salted water. Bring to a boil over medium-high heat and add the sprigs of rosemary (to taste). Cook for 35 to 45 minutes, until fork-tender. Drain and let dry in a large colander, along with the herbs.

When ready to serve, place the potatoes in a large serving bowl; discard the herbs. Drizzle with the olive oil as you use a potato masher to crush the potatoes to a coarse, lumpy consistency. Sprinkle with the fleur de sel to taste, then add the parsley. Toss lightly to combine.

Just before serving, taste and adjust the seasoning or drizzle with more olive oil as needed. Serve warm.

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Recipe Source

Adapted from chef Michael Mina.

Tested by David Varley.

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