Recipe by Lacy S.
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.
Top Review by Peg629
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.
- 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
Directions See How It's Made
- 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.