Potatoes "Da Delfina"

  • Level: Intermediate
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 4 servings
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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

  1. 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.
  2. 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.
  3. Pour 1/2-inch of peanut oil in the large skillet and heat over moderately high heat.
  4. Combine the parsley, garlic, and lemon zest in a serving bowl and set aside.
  5. 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.
  6. 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.
  7. 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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