Fried Smashed Potatoes With Lemons Recipes

Steps:

• 1. 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.
• 2. 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.
• 3. 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.
• 4. 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.

Steps:

• Place the potatoes in a large sauce pan and cover with cold water. Add the garlic, rosemary sprigs and lemon half to the water and season well with salt. Place over medium-high heat and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are tender when pierced with a fork, about 15 minutes. Drain well and immediately cut the potatoes into halves. Place on a plate to allow the steam to escape. Allow to cool for 15 minutes.
• Meanwhile, to make the seasoning salt, mix together the lemon zest, chopped rosemary and 1/2 teaspoon salt in a small bowl. Set aside
• Heat a large skillet over medium-high heat. Add the oil and heat until it shimmers when it swirls in the skillet. Add the potatoes cut-side down to the skillet. Do not overcrowd the skillet. This may be done in 2 batches. Cook until the bottom of the potatoes are a deep golden brown, 3 to 4 minutes. Using a metal spatula, flip the potatoes and cook on the second side for an additional 3 minutes. Remove to a paper towel-lined plate and drain well. Sprinkle with the seasoning salt and serve warm.

Steps:

• 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, 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 or save for another dish.
• 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.