Crushed Potatoes

1. 1

   Peel potatoes and quarter.

2. 2

   In a saucepan cover potatoes with cold salted water by 1 inch and simmer 15 minutes, or until just tender.

3. 3

   Drain potatoes in a colander and let stand 5 minutes.

4. 4

   Finely chop white and light green parts of scallions. Finely chop parsley.

5. 5

   In saucepan heat oil and chopped scallions over moderate heat until oil begins to sizzle and add potatoes.

6. 6

   With a fork lightly crush potatoes into scallion oil (do not mash completely). Season potatoes with salt and pepper and stir in parsley.

No additional tips available.