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This potato recipe is from Suzanne Goin's, The a.o.c Cookbook, and it is insanely delicious. I made a few small alterations to quantity of herbs and creme fraiche. It is very simple to make and a great Memorial Day recipe to share with friends. And, thank you Leanne Citrone for sending this one my way!
Place the potatoes in a large pot, cover with 4 inches of cold water, and add 2 teaspoons of sea salt. Bring to a boil, turn down the heat, and simmer for 15 minutes or until the potatoes are tender when pierced. Reserve a cup of cooking water and strain the potatoes.
With the back of a spoon, gently smash the potatoes and return them back to the pot with the butter and 1/2 teaspoon of sea salt. Gently stir to coat. Start adding a few tablespoons of potato water at a time, stirring and creating a butter sauce that will coat the potatoes.
Taste for seasoning. Add the parsley and any extra potato water if needed.