Fried Smashed Potatoes

Confession:  I am madly and sickly in love with two things.  Television and potatoes.  I told my husband before we got married that if I could marry television, I would…but I can’t…so I married him.  Sounds terrible, but he’s been pretty OK with it for well over 8 years (4 1/2 of them as husband and wife)!  I have not, however, officially professed my love for potatoes to him in the same way (although after so many years, I’m pretty sure that he suspects).  Potatoes are one of the most perfect foods that exist.  That is not to say that my husband is not a very impressive specimen…but I digress…POTATOES…yes, potatoes.  And while we’re on the subject of potatoes…can I please very emphatically ask “what the hell Giada thinks she’s doing touting the virtues of ‘Fried Smashed Potatoes with Lemons (read: lemon vinaigrette) to us, the masses, who cannot look at, let alone consume food bathed in oil without making up for it with days of starvation and gym visits”??

Whew.

That felt good.

So as you may have guessed, this recipe comes from the ever-lovely Giada DeLaurentiis.  I made the executive decision to omit the lemon vinaigrette that she whipped up to accompany these “pommes de terre” because I just didn’t think that it was necessary.  I will most likely add it sometime in the future, but I really didn’t feel like the Roasted Brussels Sprouts needed vinaigrette, so I settled on a good Parmesan for both.

Ingredients:

*1 1/2-2 pounds baby or fingerling potatoes (I used some really tiny red ones that weren’t quite fingerlings)

*1/4 cup (or so olive oil)

*3 cloves of garlic (peeled and halved)

 

To make:

*Boil potatoes until tender (about 20-25 minutes)

*Drain the potatoes and let dry for 5-10 minutes.

*Once dry, gently press the potatoes with the palm of your hand until barely smashed.

*Heat the 1/4 of oil in a large nonstick skillet over medium-high heat.  Add the garlic and cook until fragrant and lightly browned.  Remove the garlic and discard.

*Add the potatoes and cook until the bottoms turn golden brown…about 5-8 minutes.  (You will have to do this in batches)

*Turn potatoes carefully and brown the other side for another 5-8 minutes.

*Serve

Survey says:

These were good.  I think that I probably could have been more patient with letting them fry and get a better crust on them, but it was 9 pm on Sunday night and we were starving!  These potatoes paired really nicely with the Roasted Brussels Sprouts.  I will definitely be making these again.  I will be more patient.  I might even try them with Giada’s Lemon Vinaigrette if I’m feeling particularly svelte after 3 1/2 hours at the gym!




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