Fork-Crushed Potatoes with Shallots

Fork-Crushed Potatoes with Shallots

This recipe is sure to become your new favorite potato side dish. They're delectably tender like a baked potato, but have the toasty, golden crunch of a French fry—only much healthier. A final flourish of minced shallots, fresh herbs and a squeeze of lemon juice brings these potatoes to a whole new level of delicious!




1 pound new potatoes (we used German butterballs)

2 tablespoons olive oil

fleur de sel to taste

freshly ground pepper to taste

fresh thyme, minced

1 small shallot, minced

fresh squeezed lemon juice (optional)

fresh parsley, chopped (optional)



Preheat oven to 450 degrees F.

Thoroughly wash potatoes and place in a large pot of cold water. Add salt to water and bring to boil. Reduce heat and cook at a slow boil for about 15 minutes - until fork tender.

Drain and place (leaving space in between each potato) on a baking sheet lined with a Silpat, aluminum foil or parchment paper. Gently crush each potato with a fork or potato masher. You want the potatoes to stay intact, but be spread out. We found a criss-crossing motion with the forks worked best.

Brush the smashed potatoes with 2 tablespoons olive oil and season with salt and pepper. Bake for 15 minutes, then remove from oven and add fresh thyme and minced shallot to each potato. Bake for another 5-8 minutes, or until the edges begin to turn golden brown.

Remove from oven and transfer to a serving platter. If you choose, squeeze a little bit of lemon juice and sprinkle freshly chopped parsley over each potato. Serve immediately.


vegetable plate

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