Lemon Oil Smashed Potatoes
- Level: Easy
- Yield: 5 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 1001
- Total Fat
- 87
- Saturated Fat
- 12
- Carbohydrates
- 55
- Dietary Fiber
- 8
- Sugar
- 3
- Protein
- 7
- Cholesterol
- 0
- Sodium
- 20
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
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.