You must log in to upload a photo.
(unrated) Log in to rate this recipe!
Credit: Dustin Clark
The National Culinary Review, December 2008
8 oz. fingerling potatoes
2 T. butter
3 oz. Iucques olives. trimmed from pit
1 T. fines herbs
1 t. salt
1 t. lemon juice
Cover potatoes with cold water. Add salt; cook until tender. Remove from water; while hot, peel off skin. Brown butter in sauté pan. Crush potatoes; crisp in butter. Add olives; season with herbs, salt and fresh lemon juice.
ACF reserves the right to remove inappropriate comments.