Fried Smashed Potatoes with Lemons
This recipe transforms tender baby or fingerling potatoes into crispy, golden smashed delights. Boiled then pan-fried, they're finished with a vibrant dressing of olive oil, fresh lemon juice, parsley, thyme, and lemon zest. It's a simple yet elegant side dish, offering a wonderful contrast of textures and bright, herbaceous flavors perfect for any meal.
Equipment
- 1 8-Quart Stockpot For boiling potatoes
- 1 Colander For draining potatoes
- 1 Large Nonstick Skillet For frying potatoes
- 1 Spatula For turning potatoes
- 1 Small Mixing Bowl & Whisk For preparing the dressing
Ingredients
Main
- 2 pounds baby or fingerling potatoes
- 1/4 cup olive oil plus extra as needed
- 3 cloves garlic peeled and halved
- 3 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley leaves
- 1 tablespoon chopped fresh thyme leaves
- 2 lemons zested
- Kosher salt and freshly ground black pepper
Instructions
- 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.
- Transfer the potatoes to a serving bowl and serve.
Notes
1. Achieving crispy smashed potatoes hinges on thoroughly drying them after boiling. The less moisture, the crisper the exterior will become when fried. Allowing them to dry for 5 minutes in the colander is crucial.
2. Do not overcrowd the skillet when frying. Cook the potatoes in batches to ensure even browning and crispness. Overcrowding will steam them instead of frying.
3. The initial garlic infusion in the oil is key for flavor. Be careful not to burn the garlic, as it will turn bitter. Remove it as soon as it's fragrant and lightly golden.
4. Adjust the lemon juice and zest balance in the dressing to your preference. Fresh herbs are essential here; consider a mix of flat-leaf parsley and thyme for best results.
2. Do not overcrowd the skillet when frying. Cook the potatoes in batches to ensure even browning and crispness. Overcrowding will steam them instead of frying.
3. The initial garlic infusion in the oil is key for flavor. Be careful not to burn the garlic, as it will turn bitter. Remove it as soon as it's fragrant and lightly golden.
4. Adjust the lemon juice and zest balance in the dressing to your preference. Fresh herbs are essential here; consider a mix of flat-leaf parsley and thyme for best results.