Smashed Fried Lemon Potatoes
Smashed Fried Lemon Potatoes might be a good recipe to expand your side dish recipe box. This recipe serves 4 and costs $1.11 per serving. One portion of this dish contains about 4g of protein, 7g of fat, and a total of 197 calories. A mixture of juice of lemon, sea salt, fresh rosemary, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Foodista. From preparation to the plate, this recipe takes around 45 minutes. Only a few people made this recipe, and 6 would say it hit the spot. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. Taking all factors into account, this recipe earns a spoonacular score of 75%, which is solid. If you like this recipe, take a look at these similar recipes: Fried Smashed Potatoes with Onions and Meyer Lemon Dressing, Fried Smashed Potatoes, and Fried Smashed Potatoes.
Servings: 4
Ingredients:
1 ½ pound (24 oz. bag) fingerling potatoes, all the same size if possible
1 tablespoon fresh chopped flat leaf Italian parsley
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme leaves
2 garlic cloves peeled and end core removed
Juice of 1 large lemon
Zest of 1 large lemon
2 tablespoon olive oil
1 teaspoon red wine vinegar
½ teaspoon sea salt
Equipment:
pot
frying pan
spatula
bowl
Cooking instruction summary:
- In a large pot of salted water place the well-scrubbed potatoes. Bring to a boil and cook until the potatoes are tender, about 20 minutes. Drain the potatoes and rinse with cold water. Using the palm, or the back of a large spatula, press the potatoes until slightly mashed.
- In a large skillet, heat the olive oil over medium high heat. Add the garlic and cook until slightly brown. Remove and toss. Add the potatoes and cook without stirring for about 5 to 10 minutes, the bottoms need to be a nice golden brown color. Using a spatula or cooking thongs, turn and cook another 5 to 8 minutes. Transfer to a plate.
- In a bowl mix together the lemon zest, lemon juice, olive oil, rosemary, parsley, thyme, vinegar and sea salt. Add the potatoes and coat them well gently.
Step by step:
1. In a large pot of salted water place the well-scrubbed potatoes. Bring to a boil and cook until the potatoes are tender, about 20 minutes.
2. Drain the potatoes and rinse with cold water. Using the palm, or the back of a large spatula, press the potatoes until slightly mashed.In a large skillet, heat the olive oil over medium high heat.
3. Add the garlic and cook until slightly brown.
4. Remove and toss.
5. Add the potatoes and cook without stirring for about 5 to 10 minutes, the bottoms need to be a nice golden brown color. Using a spatula or cooking thongs, turn and cook another 5 to 8 minutes.
6. Transfer to a plate.In a bowl mix together the lemon zest, lemon juice, olive oil, rosemary, parsley, thyme, vinegar and sea salt.
7. Add the potatoes and coat them well gently.
Nutrition Information:
covered percent of daily need
