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Lemon Oil Smashed Potatoes

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  • Level: Easy
  • Total: 45 min
  • Prep: 15 min
  • Cook: 30 min
  • Yield: 5 servings
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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


  1. 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.
  2. 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.
  3. Chef's note: Cook the potatoes whole so they don't get water logged and dilute the flavor.

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