Potatoes "Da Delfina"

Recipe by Jeff Hixson
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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