Tuesday, September 27, 2011
Italian Smashed Potatoes
2 pounds small Yukon Gold potatoes
1/4 cup Olive oil
2 tablespoons of minced Garlic
3 tablespoon Olive oil 3 tablespoon of lemon juice
2 tablespoon dried Parsley
1 tablespoon dried chopped Thyme
Salt and Pepper
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 allow to dry for 5 minutes. Using the palm of your hand, gently press the potatoes until lightly smashed.
In a large, nonstick skillet, heat 1/4 cup of oil over medium-high heat. Add the garlic and cook until fragrant and lightly brown, about 1 minute. In batches, add the potatoes and cook, without stirring, until the bottoms turn golden brown, about 5 to 8 minutes then turn the potatoes over and cook, drizzling with oil, if needed, until golden brown on the other side for another 5 to 8 minutes.
For the dressing: In a small bowl whisk together the oil, lemon juice, parsley and Thyme. Season with salt and pepper, to taste. Spoon the dressing over the potatoes and toss gently until coated. Transfer the potatoes to a serving bowl and serve