Ingredients:
1 1/2 lbs small creamer potatoes, preferably yukon gold ( about 16)
peanut oil
sea salt ( preferably gray salt)
fresh ground black pepper
1/4 cup chopped fresh flat-leaf Italian parsley
2 teaspoons grated lemons, zest of
1/4 cup extra virgin olive oil
1/4 cup chopped garlic
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 peanut oil in the large skillet and heat over moderately high heat.
Combine the parsley, garlic, 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.
Servings: 4
Time preparation: 10 min.
Time total: 40 min.