Smashed Fried Lemon Potatoes
If you have approximately 45 minutes to spend in the kitchen, Smashed Fried Lemon Potatoes might be a super gluten free, dairy free, lacto ovo vegetarian, and whole 30 recipe to try.
- Servings: 4
- Total cooking time:
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
Instructions:
- 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.
