Fingerling Potatoes

with Shallot Gremolata

by Galen

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.

• 1 lb fingerling potatoes, scrubbed
• 1/3 cup Flavor Pourfection’s Premium Extra Virgin Olive Oil
• 2 shallots, finely minced
• Juice of 1 medium lemon
• 1/4 cup chopped Italian Parsley leaves, no stems
• 1 tsp smoked paprika

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
ground pepper.