1 Video | Photo: Fried Smashed Potatoes with Lemons Recipe
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
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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By shuggiesmom
Modesto, CA
on May 08, 2013
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Mmmmmm,,,,
I used small red potatoes, and nuked them instead of boiling them. Don't smash too hard or they will fall apart! I did infuse the oil with fresh garlic, but I smashed the garlic to get a bolder garlic flavor. I dressed them with butter, salt and pepper. They were great, quick (we're on our way to the movies. We had roasted chicken, steamed asparagus and the potatoes. Great tasty and easy meal.
By allyto1024
Houston, TX
on April 19, 2013
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I made this dish for my family of 5 exactly according to Giada's recipe. I could have tripled the recipe and there would still be nothing left over, as this recipe was absolutely delicious! The only part of the recipe I did not like was the frying - it was messy and time consuming and I do not really like frying anything. However, even the frying was well worth the effort since the dish was delicious, it looked beautiful on the platter, and my family loved it. I will definitely make it again!
By Scoobdog
Safety Harbor, FL
on April 14, 2013
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I made these for an Easter picnic and was a little unsure how they would hold up being cooked ahead of time, but they did fantastic! I cooked the potatoes per the recipe at home and left them at room temperature, then reheated them on the grill for a few minutes right before serving. They were great, not soggy or greasy at all!!! I did leave the dressing on the side, so everyone could add as much or little as they liked. My mother loved the dressing so much she commented the potatoes were merely a vehicle for the great dressing! Will definitely make these again =
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