Fried Smashed Potatoes with Lemons

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Loved these potatoes ! It was something different and we loved them. I made half a batch with the lemon and thyme dressing and the other half I served right out of the pan with just some added salt and pepper, without the dressing. For the dressing, I only added two tablespoons of lemon juice and 2 tablespoons of the olive oil, added one tsp of dried thyme and omitted the lemon zest and parsley. The variety was nice, since it was like having two kinds of potatoes at dinner........ these potatoes were a 'smash'.. lol. !

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The potatoes fell apart which was really frustrating, but in the end were quite delicious. The outside was crispy and the inside was smooth. I used regular red potatoes, sliced so they were closer to fingerling size. I also was lazy with the sauce - I had some lemon herb Philly cooking cream so I thinned it with a bit of broth, heated it up and used it as a dip for the potato discs. The fried potato and lemon herb combo was fantastic! I will use the other tips for keeping the discs together and make the actual sauce next time!

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not very good and too much lemon.

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New family favorite!!! Saw this yesterday on food network and always looking for something new to try. With 7 people to feed, it's always an adventure but everyone loved this recipe. Didn't have red potatoes, used small russets instead, came out great and no complaints and no leftovers!!

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I loved these potatoes! Not only were they delicious, but they were easy and really cute too. I liked the little crunch that they had from frying them and the lemon gave them an unbelievable flavor boost. Perfection!

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Excellent!!!!Refreshing change to everyday potatoes!!!!

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These are soooo easy to make and always soo good. The first time I made these I didn't have any parsley, so I used cilantro instead, and to my surprise, it was really good! Now I use a mix of both parsley and cilantro. I also add some emeril's essence to the dressing to spice it up a bit, as well as some garlic powder. When frying the potatoes, I just use garlic infused oil b/c its easier. Sprinkle with some paprika at the end for extra appeal ;

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Wow! These are the best potatoes ever! I have made them several times and find it works best with baby red potatoes or yellow fingerling. It's also helpful to chill the potatoes after boiling so they stay together better before frying. Also, the last time I made them I roasted the potatoes then tossed them to try to cut out some of the fat from frying. They were still very good but not as good as they are fried. Yum! Yum!

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Delicious! Used baby Yukon Gold potatoes - the crispy outside, the creamy buttery yukon potato inside with the lemon dressing- fantastic!

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Just like every other recipe of Giada's I've tried, this didn't even come close to working. Potatoes fell apart and the dressing was just weird.