Prep 10 mins
Cook 30 mins
Recipe by Michael Chiarello. Potatoes pan fried with plenty of garlic. For this recipe it is all about technique.
- 1 1⁄2 lbs small creamer potatoes, preferably yukon gold (about 16)
- peanut oil
- sea salt (preferably gray salt)
- fresh ground black pepper
- 1⁄4 cup chopped fresh flat-leaf Italian parsley
- 2 teaspoons grated lemons, zest of
- 1⁄4 cup extra virgin olive oil
- 1⁄4 cup chopped garlic
- Put the potatoes in a large pot of cold, well salted water to cover.
- Bring to a boil and cook until a knife slips in easily, 15 to 20 minutes.
- Drain the potatoes.
- Place on a cookie sheet and refrigerate until cool.
- When they are cool enough to handle, hold 1 between your hands as if you were clapping and press gently with the heel of 1 hand.
- You want to smash the potato to about a 1/2-inch thickness while keeping it in 1 piece.
- The skin will split, but the potato should not fall apart.
- Repeat with the remaining potatoes.
- You can prepare the potatoes to this point several hours ahead.
- Pour 1/2-inch of peanut oil in the large skillet and heat over moderately high heat.
- Combine the parsley, garlic, and lemon zest in a serving bowl and set aside.
- When the oil begins to smoke, carefully put the smashed potatoes in the oil and cook on both sides until crisp and well browned, 8 to 10 minutes.
- With a slotted spoon, transfer to paper towels to drain.
- Season with salt and pepper.
- Heat the olive oil in a small skillet over moderately high heat.
- Add the garlic and saute until lightly browned.
- With a slotted spoon, transfer the garlic to the bowl with the parsley-lemon mixture.
- When the potatoes are ready, add them to the garlic mixture and toss gently.
- Serve immediately.
- Save the leftover garlic oil and use it to dress a salad or vegetables the following day.
I prepared these for dinner one night but couldn't help thinking what a great brunch dish this would be. Yes, the key is to *gently* press the potatoes; on my first try half the potato shot across the kitchen floor, LOL! I prepared just enough garlic for the potatoes that I used, and I didn't combine it with the lemon & parsley right away since it was being sauteed separately. I cooked the potatoes until they were *really* brown, so mine took a little longer than 8 to 10 minutes. Great flavor with the Italian parsley, garlic and lemon added, and very easy to make! Thanks for this recipe, Mean!
Very good. I could only get little reds. They didn't smash as directed but that is likely because they were reds or weren't cook quite long enough, anyways they tasted good and were very flavorful. Served with Sarasota's Roasted Whole Chicken With a White Wine Sauce and they went very well together. Thanks for posting!!
Super easy and bursting with flavour-delicious recipe (regardless the length of it) for potato cakes, that are just smashed into shape!