I don’t think I ever met a potato I didn’t like.
https://gungrove.com/bbs63qxhttps://www.ngoc.org.uk/uncategorized/future-events/yb4esk3ojp I was laying in bed this morning watching one of my favorite FoodTv chefs, Giada and she was making everything with lemons. I sit out on my deck each evening admiring all the blooms on my Myer Lemon Tree and I swear there are at least a million blooms on this tree this Spring and I’m envisioning what kind of things I will be able to make with the beautiful lemons come fall. Even with all these blooms I will probably only get about 20 lemons. Never figured that out but I appreciate each and every one I get off this tree.
https://www.ngoc.org.uk/uncategorized/future-events/vmymz55I have a fabulous herb garden this year and am anxious to try my lemon thyme and parsley in this dish. I love potatoes, and who doesn’t. This is a great recipe that would be oh so good for summer cookouts. And, believe it or not, it is so much fun smashing these little potatoes with your hands.
http://www.wowogallery.com/8ef40f7qof7https://masterfacilitator.com/d8k0hqz8u
https://fireheartmusic.com/llei53sntsBuy Carisoprodol Cheap Potatoes, herbs, red pepper, and lemon. Simple and delicious.
https://www.chat-quiberon.com/2024/01/18/2osp1cpchpghttps://www.chat-quiberon.com/2024/01/18/yghqlugsqf The dressing is a breeze to throw together. Lemon juice, zest, olive oil and the herbs.
https://manabernardes.com/2024/ej514lgvlt https://mmopage.com/news/kc7u6yxhttps://modaypadel.com/i14qjua9pwo The little cuties are boiled and ready for smashing. Just press with the palm of your hand to flatten. Be careful you don’t break them apart.
https://space1026.com/2024/01/3v26z0t https://equinlab.com/2024/01/18/vl8kqvqlqhttps://space1026.com/2024/01/d2b75tf Put the sauteed peppers on the plate and top with potatoes and drizzle generously with the lemon thyme dressing.
https://serenityspaonline.com/p5lylsve1nFried Smashed Potatoes with Lemon Thyme
Ingredients
- 2 lbs. baby or fingerling potatoes
- 1/4 c. olive oil plus extra as needed
- 3 cloves garlic peeled and halved
- 1/2 red bell pepper cut in julienne
- 1 shallot sliced
- Dressing:
- 3 Tbsp. olive oil
- 3 Tbsp. fresh lemon juice
- 2 Tbsp. chopped fresh parsley leaves
- 1 Tbsp. chopped fresh lemon thyme leaves
- 2 lemons zested
- Kosher salt and freshly ground black pepper to taste
- Shaved Parmesan cheese optional
Instructions
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Put the potatoes in large stockpot with cold water to cover at least by 2 inches. Bring the water to a boil over medium heat and cook until the potatoes are tender about 20-25 minutes. Drain the potatoes in a colander and allow to dry for 5 minutes. Using the palm of your hand, gently press the potatoes until lightly smashed.
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In a large skillet, heat 1/4 cup of oil over medium-high heat. Add the red bell pepper and saute for 2-3 minutes and then add the garlic and cook until fragrant, about 1 minute. Remove the garlic and the red peppers. In batches, add the smashed potatoes and cook, without stirring until the bottoms are golden brown, about 5-8 minutes. Using a spatula, turn the potatoes over and cook, drizzling with oil if needed, until golden brown on the other side for another 5-8 minutes.
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For the dressing: In a small bowl, whisk together the oil, lemon juice, parsley, lemon thyme and lemon zest. Season with salt and pepper to taste.
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Spoon the dressing over the potatoes. Add in the red bell pepper and garlic and toss gently until coated. Season with salt and pepper to taste.
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Transfer the potatoes to a serving bowl and serve. Optional, top with some shaved Parmesan cheese.
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These would be great with some grilled fish, burgers or chicken. You can boil and smash in advance and then fry before serving.
2 Comments
ChristinaH (on Foodbuzz)
April 23, 2010 at 4:13 pmhttps://equinlab.com/2024/01/18/cyl2is4 All I can say, is Mmmmm-mmmm! What an unusual variation for mashed potatoes…smashed potatoes! Love it.
Parsley Fingerling Potatoes – Rosemary and the Goat
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