Fried Smashed Potatoes With Lemons
Serves: 4
Santiago Howell
1 January 1970
Based on User reviews:
45
Spice
52
Sweetness
48
Sourness
38
mins
Prep time (avg)
6.6
Difficulty
Ingredients:
910 g
Baby3 tbsps
Olive Oil3 cloves
Garlic (peeled and halved)3 tbsps
Lemon Juice (fresh)1 tbsp
Thyme Leaves (chopped fresh)Directions:
1
Watch how to make this recipe
2
For the potatoes: Put the potatoes in an 8-quart stockpot with enough cold water to cover by at least 2 inches
3
Bring the water to a boil over medium heat and cook until the potatoes are tender, about 20 to 25 minutes
4
Drain the potatoes in a colander and allow to dry for 5 minutes
5
Using the palm of your hand, gently press the potatoes until lightly smashed
6
In a large, nonstick skillet, heat 1/4 cup of oil over medium-high heat
7
Add the garlic and cook until fragrant and lightly brown, about 1 minute
8
Remove the garlic and discard
9
In batches, add the potatoes and cook, without stirring, until the bottoms turn golden brown, about 5 to 8 minutes
10
Using a spatula, turn the potatoes over and cook, drizzling with oil, if needed, until golden brown on the other side for another 5 to 8 minutes
11
For the dressing: In a small bowl, whisk together the oil, lemon juice, parsley, thyme, and lemon zest
12
Season with salt and pepper, to taste
13
Spoon the dressing over the potatoes and toss gently until coated
14
Season with salt and pepper, to taste
15
Transfer the potatoes to a serving bowl and serve