Ingredients:
1 1/2 lbs yukon gold potatoes, about 16
4 -6 cups peanut oil
sea salt, to taste
ground black pepper, to taste
1/4 cup flat leaf parsley, chopped
2 teaspoons lemon zest
1/4 cup extra virgin olive oil
1/4 cup garlic, chopped
Directions:
Wash Potatoes, place in a large pot, and cover with cold water.
Bring potatoes to a boil and cook until potatoes are done all the way through, 15-20 minutes.
Drain and place in a single layer on a cookie sheet and place in refrigerator until cool.
When potatoes are cooled completely, place 1 potato between the heel of your hands and smash the potato until the skin begins to split and it is about 1/2 thick. Do this with all of the potatoes.
Pour the peanut oil in a large skillet until you have about 1/2 of oil. And place over med-high heat.
In a large bowl combine parsley and lemon zest. Stir to combine and set aside.
When to oil begins to smoke, place the potatoes in and cook till brown and crisp on both sides, about 8-10 minutes.
Remove from oil, place on paper towels to drain, and season with salt and pepper. Set aside.
In a small skillet heat olive oil over med-high heat and add the garlic and watch as it begins to brown remove the garlic and place in the bowl with the parsley and lemon zest.
Add the potatoes to this mixture and toss to coat.
Serve.
Servings: 4
Time preparation: 10 min.
Time total: 40 min.