Prep 10 mins
Cook 30 mins
I saw this on "Easy Entertaining with Michael Chiarello". And I haven't tried it but it sounds very good and easy. The recipe calls for 16 small potatoes, and they mention yukon gold, but you could also use fingerling potatoes.
- 1 1⁄2 lbs yukon gold potatoes, about 16
- 4 -6 cups peanut oil
- sea salt, to taste
- ground black pepper, to taste
- 1⁄4 cup flat leaf parsley, chopped
- 2 teaspoons lemon zest
- 1⁄4 cup extra virgin olive oil
- 1⁄4 cup garlic, chopped
- Wash Potatoes, place in a large pot, and cover with cold water.
- Bring potatoes to a boil and cook until potatoes are done all the way through, 15-20 minutes.
- Drain and place in a single layer on a cookie sheet and place in refrigerator until cool.
- When potatoes are cooled completely, place 1 potato between the heel of your hands and smash the potato until the skin begins to split and it is about 1/2 thick. Do this with all of the potatoes.
- Pour the peanut oil in a large skillet until you have about 1/2 of oil. And place over med-high heat.
- In a large bowl combine parsley and lemon zest. Stir to combine and set aside.
- When to oil begins to smoke, place the potatoes in and cook till brown and crisp on both sides, about 8-10 minutes.
- Remove from oil, place on paper towels to drain, and season with salt and pepper. Set aside.
- In a small skillet heat olive oil over med-high heat and add the garlic and watch as it begins to brown remove the garlic and place in the bowl with the parsley and lemon zest.
- Add the potatoes to this mixture and toss to coat.
Lacy, I too saw this on TV and tried it about a year ago for the first time. Excellent flavor. I didn't bother to hand smash every potato, just used heavy bottomed bottle (I'm reasonbly sure it was a wine bottle LOL) to press and break them down a little. The lemon zest is incredible on these. Just be careful with the peanut oil. Not my personal favorite. Thanks for posting.