Recipe courtesy of Morgan Hass

Lemon Herb Olive Oil Smashed Potatoes

A lighter mash with a ton of sunny Mediterranean flavor. They happen to be vegan, too. The leftovers are great for stuffing into piquillo peppers.
  • Level: Easy
  • Total: 1 hr 5 min
  • Prep: 20 min
  • Cook: 45 min
  • Yield: 4 to 6 servings
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Ingredients

2 pounds large Yukon gold potatoes, scrubbed

Kosher salt

1/3 cup fruity extra-virgin olive oil, plus more for serving

Finely grated zest and juice of 1/2 lemon

1 tablespoon chopped fresh parsley

1 teaspoon chopped fresh thyme

Directions

  1. Put the potatoes in a large saucepan, cover with cold water by about 1 inch and add 2 tablespoons salt. Bring to a boil, uncovered, over high heat, and then reduce the heat to medium-high and simmer briskly until fork tender, about 45 minutes. Drain the potatoes, reserving 1/4 cup of the water. Return the potatoes to the pan. Shake the pan over medium heat for about a minute to dry the potatoes. Remove from the heat. Add the olive oil, lemon zest, lemon juice and the reserved cooking water to the potatoes. Mash the potatoes, skins and all, with a traditional potato masher to an even consistency. Fold in the herbs and season with salt. Serve hot with a drizzle of olive oil.

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