Recipe: Fried smashed potatoes with lemons Gidaa De Laurentiis

by BWinog
Tastiness: Difficulty:
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  • For the potatoes:
  • 2 pounds baby or fingerling potatoes
  • 1/4 cup olive oil
  • 3 cloves garlic, peeled and halved
  • For the dressing:
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh thyme
  • 2 Zest lemons
  • Kosher salt
  • Freshly ground black pepper
  • Directions

    For the potatoes:

    Place the potatoes in an 8-quart stockpot with enough cold water to cover by at least 2 inches.

    Bring the water to a boil and continue boiling until the potatoes are tender, which takes about 20 to 25 minutes.

    Drain the potatoes in a colander and allow to dry for five minutes. Using the palm of your hand, gently press the potatoes until lightly smashed.

    In a large, non-stick skillet, heat 1/4 cup of oil over medium-high heat.

    Add the garlic and cook until fragrant and lightly brown, which takes about one minute.

    Remove the garlic and discard.

    In batches, add the potatoes and cook, without stirring for five to eight minutes until the bottoms turn golden brown.

    Using a spatula, turn the potatoes over and cook, drizzling with oil, if needed, for five to eight minutes longer until golden brown on the underside.

    For the dressing:

    In a small bowl, whisk together 3 tablespoons of oil, lemon juice, parsley, thyme and lemon zest. Season with salt and pepper to taste.


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