Fried Smashed Potatoes with Lemons
Ingredients
Instructions
- 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 in a colander and 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.
- Remove the garlic and discard.
- In batches, add the potatoes and cook, without stirring, until the bottoms turn golden brown, about 5 to 8 minutes.
- Using a spatula, 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, thyme, and lemon zest.
- Season with salt and pepper, to taste.
- Spoon the dressing over the potatoes and toss gently until coated.
- Season with salt and pepper, to taste.
- Transfer the potatoes to a serving bowl and serve.
Nutrition & Diet Analysis (per serving)
554
kcal
28% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).