Friday, March 7, 2014

Fried Smashed Potatoes



These excellent potatoes will be a family favorite.  They do take a little while to make, so probably best saved for the weekend.  Or, if you must have them on a weeknight, you could try boiling the potatoes ahead of time.  The combination of lemon, garlic and salt really make these very tasty.  Warning: could be habit-forming!


Fried Smashed Potatoes
From Giada de Laurentiis
Serves 4-5

2 pounds baby potatoes
1/4 cup plus 3 Tblsp olive oil
3 garlic cloves, peeled and halved
Grated zest of 2 lemons (optional)
3 Tblsp fresh lemon juice
2 Tblsp parsley, chopped
1 Tblsp fresh thyme, chopped
1/2 tsp salt
1/2 tsp pepper

Put whole potatoes into a heavy deep pot with enough salted water to cover.  Bring to a boil and cook until the potatoes are tender (poke with a fork) about 20-25 minutes.  Drain the potatoes into a colander and let cool for 5 minutes.  Using the palm of your hand, or the bottom of a glass, smash each potato flat.

In a large nonstick skillet, heat 1/4 cup of the olive oil over med-high heat.  Add the garlic, cook until lightly browned, about 1 minute.  Remove and discard the garlic.  Fry the potatoes in batches for 5-8 minute per side.  Transfer to a serving bowl once cooked.

In a small bowl whisk together the remaining 3 Tblsp oil,  lemon zest, lemon juice, thyme, salt and pepper.  Spoon the dressing over the potatoes and toss gently.  Season with salt and pepper and serve.

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