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Smashed Fried Garlic Potatoes Recipe

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This recipe for Smashed Fried Garlic Potatoes, by , is from The Buriani Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Lance Buriani

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 pounds (about 16) small "creamer" potatoes, preferably Yukon gold
Olive oil
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:
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 oil in the large skillet and heat over moderately high heat.
Combine the parsley, 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.

Number Of Servings:
Number Of Servings:
4

 

 

 

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