Show: Easy Entertaining with Michael ChiarelloEpisode: Last Minute Kitchen Counter Dinners
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Put the potatoes in a large saucepan with salted cold water to cover and bring to a boil over high heat. Cook until tender, about 15 minutes. Drain and return to the pot. Smash the potatoes with a large fork or potato masher.
Add lemon zest and olive oil. Fold into potatoes. Season with salt and pepper, to taste.
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Photo: Olive Oil Smashed Potatoes Recipe
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By sheena2max_9916347
Madison, WI
on October 11, 2009
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The potatoes were easy to make but they didn't have much flavor and tasted like something was missing.
By clmunich
Long Beach, CA
on March 18, 2009
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Very easy and tastes good! I dress it up (I believe I stole the idea from Rachel Ray by mixing in roasted parsnips and/or carrots. The contrast in textures and between salty and sweet really makes it something different than a variation on mashed potatoes. Goes well with pork, beef, or chicken as a protein, as long as that protein has it's own juice/sauce... (Can be a tad dry on its own..
By tonyaandtalia_1...
los angeles, CA
on November 25, 2008
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Using olive oil in the potatoes in my opinion is much lighter and lends better flavor. Butter is so rich and heavy. You can feel less guilty when eating these potatoes .
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