Smashed Fried Lemon Potatoes
preparation
local_dining minutes
cooking
timer minutes
servings
room_service4
Ingredients
fiber_manual_record1 ½ pound (24 oz. bag) fingerling potatoes, all the same size if possible
fiber_manual_record1 tablespoon fresh chopped flat leaf Italian parsley
fiber_manual_record1 teaspoon chopped fresh rosemary
fiber_manual_record1 teaspoon chopped fresh thyme leaves
fiber_manual_record2 garlic cloves peeled and end core removed
fiber_manual_recordJuice of 1 large lemon
fiber_manual_recordZest of 1 large lemon
fiber_manual_record2 tablespoon olive oil
fiber_manual_record1 teaspoon red wine vinegar
fiber_manual_record½ teaspoon sea salt
Instructions
1 - In a large pot of salted water place the well-scrubbed potatoes. Bring to a boil and cook until the potatoes are tender, about 20 minutes.
2 - Drain the potatoes and rinse with cold water. Using the palm, or the back of a large spatula, press the potatoes until slightly mashed.In a large skillet, heat the olive oil over medium high heat.
3 - Add the garlic and cook until slightly brown.
4 - Remove and toss.
5 - Add the potatoes and cook without stirring for about 5 to 10 minutes, the bottoms need to be a nice golden brown color. Using a spatula or cooking thongs, turn and cook another 5 to 8 minutes.
6 - Transfer to a plate.In a bowl mix together the lemon zest, lemon juice, olive oil, rosemary, parsley, thyme, vinegar and sea salt.
7 - Add the potatoes and coat them well gently.