Fried Smashed Potatoes with Onions and Meyer Lemon Dressing
If you have about 50 minutes to spend in the kitchen, Fried Smashed Potatoes with Onions and Meyer Lemon Dressing might be an outstanding gluten free, dairy free, lacto ovo vegetarian, and vegan recipe to try. For $3.01 per serving, you get a side dish that serves 4. One serving contains 374 calories, 7g of protein, and 11g of fat. 7330 people have tried and liked this recipe. A mixture of baby potatoes, olive oil, salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Cravings of a Lunatic. With a spoonacular score of 99%, this dish is tremendous. Smashed Fried Lemon Potatoes, Smothered Kielbasan and Onions with Smashed Red Potatoes, and Fried Smashed Potatoes are very similar to this recipe.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 40 minutes
Ingredients:
3 lbs of baby potatoes
1 teaspoon basil
Zest of 1 to 2 meyer lemons
3 tablespoon meyer lemon juice (regular is fine)
3 tablespoons olive oil
1 cup of onions, slivered on a mandolin
1 tablespoon of parsley
1/2 teaspoon salt
Equipment:
pot
stove
frying pan
measuring cup
whisk
bowl
Cooking instruction summary:
Use a large pot, pop in the potatoes and cover with water. Place on stove and bring to a boil. Cook for about 20 to 25 minutes, they should be fork tender. Remove and drain potatoes.Allow to dry for about 5 to 8 minutes.Take your palm and gently press down on the potatoes to break the skin and flatten them a bit. Place a cast iron skillet over medium heat, add olive oil and onions. Cook the onions for about 5 to 7 minutes, until the start to soften. You can remove the onions and set aside. Now place the potatoes in the pan, you'll likely do about 2 or 3 batches depending on the size of your skillet. Cook for about 5 to 8 minutes on each side. They should start to turn brown and soften up some more. Once you get all the batches down, pop them all back in the skillet with the onions and cook over medium low heat for about 2 minutes to just warm everything back up.Remove and place in a bowl.Sprinkle with parsley.In a small bowl or measuring cup, mix the ingredients together and whisk till thoroughly combined. Pour over potatoes. Garnish with the zest of a meyer lemon or two. Serve with a big old I cannot eat one serving smile!
Step by step:
1. Use a large pot, pop in the potatoes and cover with water.
2. Place on stove and bring to a boil. Cook for about 20 to 25 minutes, they should be fork tender.
3. Remove and drain potatoes.Allow to dry for about 5 to 8 minutes.Take your palm and gently press down on the potatoes to break the skin and flatten them a bit.
4. Place a cast iron skillet over medium heat, add olive oil and onions. Cook the onions for about 5 to 7 minutes, until the start to soften. You can remove the onions and set aside. Now place the potatoes in the pan, you'll likely do about 2 or 3 batches depending on the size of your skillet. Cook for about 5 to 8 minutes on each side. They should start to turn brown and soften up some more. Once you get all the batches down, pop them all back in the skillet with the onions and cook over medium low heat for about 2 minutes to just warm everything back up.
5. Remove and place in a bowl.Sprinkle with parsley.In a small bowl or measuring cup, mix the ingredients together and whisk till thoroughly combined.
6. Pour over potatoes.
7. Garnish with the zest of a meyer lemon or two.
8. Serve with a big old I cannot eat one serving smile!
Nutrition Information:
covered percent of daily need
