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This is a great side dish that happens to be vegan. It is great with fresh fish and is heavily influenced by Spanish Cuisine. I encourage you to garnish with one of the finishing salts sold at Flavor Pourfection.
Bring 3 quarts of water to a rolling boil in a large stock pot and season the water generously with salt. Toss in whole potatoes. Boil until tender, about 15 minutes. Pour out the water from the potatoes and place in a serving bowl. Make sure that no water is pooling in the bottom. If it is, be sure to pour that out as well.
Smash the potatoes, skins and all, with a fork. In a separate container, whisk lemon juice, shallots, parsley, and paprika. Pour the juice mixture over the potatoes and let sit 5 minutes before serving. Season with a finishing salt, perhaps Cyprus Flakes or Spanish Rosemary Salt and a touch of fresh