Ingredients
2 pounds small purple potatoes
1/4 cup extra-virgin olive oil
1 tablespoon coarse salt
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh chives
Preparation
Place potatoes in a large saucepan, and cover with water; bring to a boil over high heat. Reduce heat to a simmer, and cook until tender, 20 to 25 minutes.
Drain potatoes and return to saucepan. Using the back of a large spoon, smash potatoes; stir in olive oil and salt. Transfer to a serving bowl, and sprinkle with parsley and chives; serve immediately.
