Smashed and Fried Lemon-Herbs Potatoes

These potatoes were life-changing.  I absolutely loved them, and will most definitely serve them to company sometime.  Nice and crispy on the outside, almost like a good potato chip, but creamy and moist on the inside, and drizzled with a lemon-parsley vinaigrette.  They were so yummy.  All in all, they were pretty healthy too.  The skins are left on, and we all know there are many nutrients in potato skins.  And while the insides tasted like the fluffiness of mashed potatoes, they contained none of the fattening dairy that usually accompanies mashed potatoes.  This recipe does require two steps and two pots, but it’s really not complicated and anyone can pull this off.  The recipe instructs you to smash the potatoes with your hands, but I used a round drinking glass and would use that again.  I used baby Yukons, but baby red potatoes would work nicely too, your preference.  Enjoy!
Source: “Weeknights with Giada” by Giada de Laurentiis

Ingredients:
2 lbs. baby potatoes, Yukon or red
1/4 cup plus 3 tbs EVOO
3 garlic cloves, peeled and halved
Grated zest of 2 lemons
3 tbs fresh lemon juice
2 tbs chopped fresh parsley leaves
1 tbs chopped fresh thyme leaves
Salt and black pepper to taste

Directions:
Put the potatoes in a large stockpot with enough salted, cold water to cover by at least 2 inches. Bring to a boil and cook until the potatoes are tender, about 20 minutes. Drain the potatoes in a colander and allow to dry for 5 minutes. Using your palm or the bottom of a drinking glass, gently press each potato until they are all lightly smashed.
In a large, nonstick skillet, heat 1/4 cup EVOO on medium-high heat. Add the garlic and cook until it’s fragrant and lightly brown, 1 to 2 minutes. Remove the garlic with a slotted spoon and discard. In batches, add the potatoes and cook, without stirring for 5 to 8 minutes, until the bottoms turn golden brown. Using a flat spatula, turn the potatoes over and cook another 5 to 8 minutes. Transfer to a platter once cooked.
In a small bowl, whisk together the remaining EVOO (3 tbs), along with the lemon zest, lemon juice, parsley, thyme, salt and pepper.
Spoon the dressing over the potatoes and serve immediately.

Advertisements

About jwall915

I love to cook and I love to travel! This blog explores my love of both. I share recipes and restaurant reviews, and I blog the trips I take.
This entry was posted in Cooking and tagged . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s