Go Back

Fried Smashed Potatoes with Lemon Thyme

(Adapted from Giada De Laurentiis Fried Smashed Potatoes with Lemons)


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Transfer the potatoes to a serving bowl and serve. Optional, top with some shaved Parmesan cheese.
  6. These would be great with some grilled fish, burgers or chicken. You can boil and smash in advance and then fry before serving.