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Fried smashed potatoes with lemons

SERVINGS
Serves 4. Prep Time: 8 minutes. Cook time: 30 to 41 minutes. Inactive prep time: 5 minutes. Servings
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SERVINGS
Serves 4. Prep Time: 8 minutes. Cook time: 30 to 41 minutes. Inactive prep time: 5 minutes. Servings
RATE THIS RECIPE
(0)

Ingredients

For the potatoes
  • 2 pound baby or fingerling potatoes
  • 1/4 cup olive oil, plus extra as needed
  • 3 clove garlic, peeled and halved
  • For the dressing
  • 2 pound baby or fingerling potatoes
  • 1/4 cup olive oil, plus extra as needed
  • 3 clove garlic, peeled and halved
  • 3 tablespoon olive oil
  • 3 tablespoon fresh lemon juice
  • 2 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh thyme
  • Preparation

    Baking Directions:

    For the potatoes: Place the potatoes in an 8-quart stockpot with enough cold water to cover by at least 2 inches.

    Bring the water to a boil and continue boiling until the potatoes are tender, about 20 to 25 minutes.

    Drain potatoes in a colander and allow to dry for 5 minutes.

    Using the palm of your hand, gently press the potatoes until lightly smashed.

    In a large, nonstick skillet, heat 1/4 cup of oil over medium-high heat.

    Add the garlic and cook until fragrant and lightly brown, about 1 minute.

    Remove the garlic and discard.

    In batches, add the potatoes and cook, without stirring, for 5 to 8 minutes until the bottoms turn golden brown.

    Using a spatula, turn the potatoes over and cook, drizzling with oil, if needed, for 5 to 8 minutes longer until golden brown on the underside.

    For the dressing: In a small bowl, whisk together 3 tablespoons of oil, lemon juice, parsley, thyme, and lemon zest.

    Season with salt and pepper, to taste.

    Spoon the dressing over the potatoes and toss gently until coated.

    Season with salt and pepper, to taste.

    Transfer the potatoes to a bowl and serve.