Smashed Potatoes w/ Fresh Herb Gremolata
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Prep Time
3 hrs 1 min
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Cook Time
3 hrs 1 min
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Course
Side Dish
Smashed Potatoes w/ Fresh Herb Gremolata
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
- 1 ½ pounds baby yellow or red potatoes 1-½ to 2 inches in diameter)
- 2 teaspoons kosher salt
- extra-virgin olive oil
- For the gremolata:
- ¼ cup fresh herbs I like to use a combination of basil, parsley, rosemary and thyme, but you can use your favorites or whatever you have available
- Zest of 1 lemon finely zested
- 2 cloves garlic finely minced
- sea salt a generous pinch
Instructions
- Place the potatoes in a large saucepan and cover with at least an inch of water. Add 2 tsp. kosher salt to the water. Bring the water to a boil over high heat, reduce to a simmer, and cook the potatoes until they are completely tender and can be easily pierced with a metal or wood skewer. Make sure they are cooked through, but don’t overcook. The total cooking time will be 30 to 35 minutes.
- While the potatoes are cooking, set up a double layer of clean dish towels on your countertop. As the potatoes finish cooking, remove them individually from the water, and let them drain and sit for just a minute or two on the dish towels.
- Flatten and cool the potatoes: Fold another dish towel into quarters, and using it as a cover, gently press down on one potato with a potato masher or a flat bottomed glass. Flatten it to a thickness of about ½ inch. Repeat with all the potatoes. Don’t worry if some break apart a bit; you can still use them.
- Transfer the flattened potatoes carefully to a large rimmed baking sheet and let them cool completely at room temperature. At this point, the pan can be covered with foil and refrigerated till later in the day.
- Remove the pan of potatoes from the refrigerator, if prepared ahead. Heat the oven to 450°F. Sprinkle the potatoes with about ¾ tsp. salt and brush liberally with olive oil. Lift the potatoes gently to make sure some of the oil goes underneath them and that they are well coated on both sides. Roast the potatoes until they’re crispy and deep brown around the edges, about 30 minutes if using a convection oven, 30 to 40 minutes with a regular oven or until golden and crisp, turning over once gently with a spatula or tongs halfway through cooking.
- While potatoes are roasting, prepare the gremolata by combining all ingredients in a small bowl. Set aside till potatoes are finished.
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