Fried Smashed Potatoes with Lemons

Total Time:
48 min
Prep:
8 min
Inactive:
5 min
Cook:
35 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Potatoes:
  • 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
Watch how to make this recipe.
  • For the potatoes: Put the potatoes in an 8-quart stockpot with enough cold water to cover by at least 2 inches. Bring the water to a boil over medium heat and cook until the potatoes are tender, about 20 to 25 minutes. Drain the 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, until the bottoms turn golden brown, about 5 to 8 minutes. 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.

  • For the dressing: In a small bowl, whisk together the 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 serving bowl and serve.


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    This recipe is featured in:

    Spring Entertaining Guide