POTATOES-Fried Smashed Potatoes
(from Jax424’s recipe box)
Source: Giada At Home
Cook time: 35 minutesServes 4 people
Categories: Potatoes
Ingredients
- 2 pounds baby or fingerling potatoes
- 1/4 cup olive oil, plus extra as needed
- 3 cloves garlic, peeled and halved
- Dressing:
- 3 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley leaves
- 1 tablespoon chopped fresh thyme leaves
- 2 lemons, zested
- Kosher salt and freshly ground black pepper
Directions
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Put the potatoes in an 8-quart stockpot with enough cold water to cover by at least 2 inches.
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Bring the water to a boil over medium heat and cook until the potatoes are tender, about 20 to 25 minutes.
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Drain the potatoes in a colander and allow to dry for 5 minutes.
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Using the palm of your hand, gently press the potatoes until lightly smashed.
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In a large, nonstick skillet, heat 1/4 cup of oil over medium-high heat.
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Add the garlic and cook until fragrant and lightly brown, about 1 minute.
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Remove the garlic and discard.
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In batches, add the potatoes and cook, without stirring, until the bottoms turn golden brown, about 5 to 8 minutes.
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Using a spatula, turn the potatoes over and cook, drizzling with oil, if needed, until golden brown on the other side for another 5 to 8 minutes.
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For the dressing:
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In a small bowl, whisk together the oil, lemon juice, parsley, thyme, and lemon zest.
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Season with salt and pepper, to taste.
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Spoon the dressing over the potatoes and toss gently until coated.
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Season with salt and pepper, to taste.