Best 3 Fried Smashed Potatoes With Lemons Recipes
Fried smashed potatoes with lemons are a delightful side dish that combines crispy, tender potatoes with bright, tangy citrus flavors. This humble dish, made with simple ingredients, is a versatile accompaniment to a variety of main courses, from grilled meats and fish to stews and casseroles. The key to perfecting this recipe lies in achieving the perfect balance between crispy exteriors and fluffy interiors, while infusing the potatoes with a burst of lemony goodness. Whether you prefer thin and crispy slices or thick and fluffy wedges, this article will guide you through the steps of creating a flavorful and satisfying dish that will elevate your culinary repertoire.
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FRIED SMASHED POTATOES WITH LEMONS
Lee loves meat and potatoes. Usually, I make Ina's Dilled Fingerlings (recipe listed here!) because they are easy and delicious every time. But last night I decided to make Giada's Fried Smashed Potatoes with Lemons (I say their first names as if they are my friends. Alas, they are my friends.....only in my mind!). Anyway, this...
Provided by cassie thornburg
Categories Potatoes
Time 45m
Number Of Ingredients 11
Steps:
- 1. For the potatoes: Put the potatoes in an 8-quart stockpot with enough cold water to cover by at least 2 inches. Bring the water to a boil over medium heat and cook until the potatoes are tender, about 20 to 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, nonstick skillet, heat 1/4 cup of oil over medium-high heat. Add the garlic and cook until fragrant and lightly brown, about 1 minute. Remove the garlic and discard.
- 3. In batches, add the potatoes and cook, without stirring, until the bottoms turn golden brown, about 5 to 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 to 8 minutes.
- 4. For the dressing: In a small bowl, whisk together the oil, lemon juice, parsley, thyme, and lemon zest. Season with salt and pepper, to taste. Spoon the dressing over the potatoes and toss gently until coated. Season with salt and pepper, to taste. Transfer the potatoes to a serving bowl and serve.
SMASHED AND FRIED POTATOES
As enjoyable as pounding the lights out of an innocent garlic clove or olive may be, probably the most satisfying flat food to prepare are these smashed and fried potatoes from Susan Spungen, which draw in part from a technique used to make tostones. You steam baby potatoes until they're just tender, let them cool enough to be handled, then press them between your palms until they flatten a bit and you hear their skins begin to snap. Next, you heat up some oil in a skillet and fry the potatoes until they're nice and brown on their flat sides. Each potato is then crisp and caramelized but still moist inside.
Provided by Amanda Hesser
Categories easy, side dish
Time 45m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Place a steamer basket in a large pot filled with an inch of water and add the potatoes and salt. Cover and bring to a boil over medium heat. Steam until the potatoes are just tender when pierced with a paring knife, about 25 minutes. (Don't overcook: they won't hold together when flattened.) Remove the basket and let the potatoes cool enough to be handled.
- Gently squeeze the potatoes, one at a time, between your palms so that they flatten slightly but remain in one piece (some will break, but they can still be used). Pour 1/4 inch of oil into a medium frying pan set over medium-high heat. Add the potatoes in batches to avoid crowding, and fry on both sides until crisp and browned, 2 to 3 minutes per side. Drain on a plate lined with paper towels. Arrange on a platter and sprinkle with sea salt.
Nutrition Facts : @context http, Calories 135, UnsaturatedFat 2 grams, Carbohydrate 26 grams, Fat 2 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 356 milligrams, Sugar 1 gram
FRIED SMASHED POTATOES WITH LEMONS
Provided by Giada De Laurentiis
Categories side-dish
Time 48m
Yield 4 servings
Number Of Ingredients 9
Steps:
- For the potatoes: Put the potatoes in an 8-quart stockpot with enough cold water to cover by at least 2 inches. Bring the water to a boil over medium heat and cook until the potatoes are tender, about 20 to 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.
- In a large, nonstick skillet, heat 1/4 cup of oil over medium-high heat. Add the garlic and cook until fragrant and lightly brown, about 1 minute. Remove the garlic and discard. In batches, add the potatoes and cook, without stirring, until the bottoms turn golden brown, about 5 to 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 to 8 minutes.
- For the dressing: In a small bowl, whisk together the oil, lemon juice, parsley, thyme, and lemon zest. Season with salt and pepper, to taste.
- Spoon the dressing over the potatoes and toss gently until coated. Season with salt and pepper, to taste.
- Transfer the potatoes to a serving bowl and serve.
Tips:
- Selecting the right potatoes is essential for achieving the perfect smashed potato. Look for waxy varieties such as Yukon Gold, Red Bliss, or New Potatoes. These hold their shape well during the smashing process and result in a crispy exterior and fluffy interior.
- Parboiling the potatoes prior to smashing not only reduces the cooking time but also ensures even cooking throughout. Make sure to parboil them until they are tender but still firm, as overcooked potatoes will become mushy when smashed.
- The key to achieving crispy smashed potatoes lies in the smashing technique. Use a potato masher or fork to gently flatten the potatoes, creating a rough surface that will allow for maximum crispiness. Avoid over-mashing, as this can result in a mashed potato texture.
- Seasoning the potatoes generously with salt and pepper is crucial for enhancing their flavor. You can also add other herbs and spices of your choice, such as garlic powder, onion powder, or paprika, to create a more flavorful dish.
- Using a combination of butter and olive oil in the pan creates a flavorful and crispy crust on the potatoes. The butter adds richness and browning, while the olive oil helps to prevent the butter from burning.
- Cooking the potatoes over medium heat allows them to cook evenly without burning. Be patient and resist the urge to increase the heat, as this can result in an unevenly cooked potato.
- For a crispy exterior and a fluffy interior, flip the potatoes halfway through the cooking process. This ensures that both sides of the potatoes are evenly browned and crispy.
- Garnishing the smashed potatoes with fresh herbs, such as parsley or chives, adds a pop of color and freshness to the dish. It also enhances the overall flavor and aroma of the potatoes.
Conclusion:
Smashed potatoes with lemon are a delightful and versatile dish that can be enjoyed as a side or main course. By following these tips and tricks, you can create perfectly crispy smashed potatoes every time. Whether you prefer them plain or topped with your favorite ingredients, these smashed potatoes are sure to satisfy your taste buds and leave you craving more. So, gather your ingredients, put on your apron, and embark on a culinary journey to create this irresistible dish that will become a staple in your kitchen.
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