Fried Smashed Potatoes with Lemons


  • Kosher salt and freshly ground black pepper
  • 2 lemons, zested
  • 1 tablespoon chopped fresh thyme leaves
  • 2 tablespoons chopped fresh parsley leaves
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons olive oil
  • 3 cloves garlic, peeled and halved
  • + 2 more ingredients
    • ¼ cup olive oil, plus extra as needed
    • 2 pounds baby or fingerling potatoes

1. For the potatoes: Put the potatoes in an 8-quart stockpot with enough cold water to cover by at least 2 inches. Bring the water to a boil over medium heat and cook until the potatoes are tender, about 20 to 25 minutes. Drain the potatoes in a colander and allow to dry for 5 minutes. Using the ...

View full recipe at SpringPad


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