For the potatoes- Put the potatoes in an 8-quart stockpot with
enough cold water to cover by at least 2 inches. Bring the water
to a boil over medium heat and cook until the potatoes are tender,
about 20 to 25 minutes. Drain the potatoes in a colander and allow
to dry for 5 minutes. Using the palm of your hand, gently press
the potatoes until lightly smashed.
In a large, nonstick skillet, heat 1/4 cup of oil over medium-high
heat. Add the garlic and cook until fragrant and lightly brown,
about 1 minute. Remove the garlic and discard. In batches, add the
potatoes and cook, without stirring, until the bottoms turn golden
brown, about 5 to 8 minutes. 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.
For the dressing- In a small bowl, whisk together the oil, lemon
juice, parsley, thyme, and lemon zest. Season with salt and pepper,
to taste.
Spoon the dressing over the potatoes and toss gently until coated.
Season with salt and pepper, to taste.
Originally Submitted
11/16/2010
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