Recipe courtesy of Michael Chiarello
Potatoes
Total:
40 min
Active:
10 min
Yield:
4 servings
Level:
Intermediate
Total:
40 min
Active:
10 min
Yield:
4 servings
Level:
Intermediate

Ingredients

  • 1 1/2 pounds (about 16) small "creamer" potatoes, preferably Yukon gold
  • Peanut oil
  • Sea salt, preferably gray salt, and freshly ground black pepper
  • 1/4 cup chopped fresh Italian flat-leaf parsley
  • 2 teaspoons grated lemon zest
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup chopped garlic

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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