Italian Potatoes
- Reviews 1
Ready In: 40 mins
Serves: 4
Ingredients
- 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
- 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.
- Serve.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off