Potatoes "Da Delfina"

TOTAL TIME: 40 min
Prep: 10 min
Inactive Prep: --
Cook: 30 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
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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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  • on October 28, 2011

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    The lemon was a bit much. I would use less lemon. However, I did use real lemon zest instead of processed. Other then that, it was fun to make! The crunchy outside and soft inside was a fun texture to eat and the other flavors rocked!

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  • on June 28, 2011

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    These were so simple and so so very good. The outside is a bit crisp, but the inside is so creamy and the seasonings are just perfect.
    For a change of pace, try these ...they will become a family favorite. They have in my home.

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