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.