Lemon Oil Smashed Potatoes

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Rated 4 stars out of 5
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  • Read 11 Reviews
Total Time:
45 min
Prep
15 min
Cook
30 min
Yield:
5 servings
Level:
Easy
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Ingredients

  • 3 pounds medium Yukon gold potatoes
  • 3 tablespoons salt, plus additional for seasoning
  • 1 tablespoon freshly ground black pepper
  • 1/4 cup minced chives
  • 2 tablespoons fresh thyme leaves, chopped fine
  • 1 tablespoon fresh tarragon leaves, chopped fine
  • 2 cups lemon extra-virgin olive oil
  • Zest of 4 lemons, optional

Directions

In a large saucepan, add potatoes and water to cover by 1-inch. Bring to boil over high heat. Lower the heat to a simmer, and cook until tender, about 25 to 30 minutes. Dry by setting out on a board or in a colander.

Quarter potatoes and set on a sheet pan in 1 layer to dry. Once they're dry, place potatoes in a bowl. Mash with a fork until broken up but not smooth. Add pepper, chives, thyme and tarragon. Season with salt. Mix well. Add the oil a half cup at a time. You may find you do not need all the oil. Add lemon zest, if using. Mix well.

Chef's note: Cook the potatoes whole so they don't get water logged and dilute the flavor.

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Newest Ratings and Reviews

Read all 11 reviews

  • on July 28, 2008

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    DELICIOUS!!!!!

    people found this review Helpful.
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  • on May 27, 2008

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    These we wonderful. I made them for a bbq and they were great both warm and cold. Maybe sure you cook the potatoes long enough so they are very soft but not totally mashed. yummm

    people found this review Helpful.
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  • on October 17, 2007

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    These were bliss, a nice change from regular milk based potatoes, and I was looking for more recipes to use my meyer olive oil in. Will definately make again. I like the technique for the potatoes alot, keeps them from getting water logged. Thanks!

    people found this review Helpful.
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