Recipe by Jeff Hixson
Recipe by Michael Chiarello. Potatoes pan fried with plenty of garlic. For this recipe it is all about technique.
Top Review by EdsGirlAngie
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!
- 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
Directions See How It's Made
- 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.