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Crispy Smashed Potatoes With Lemon & Herbs
These Crispy Smashed Potatoes from Giada De Laurentiis are one of my all-time favorite potato recipes. Everyone loves crispy smashed potatoes, but these are next level thanks to a generous coating of lemon herb dressing.
They are bright and herby, crispy and tender, and all-around fantastic. They’re also Vegan! Serve these crispy smashed potatoes alongside your favorite grilled main (veggie burger, fish, steak, you name it!) for a side dish that just might steal the show.
Photo Credit: Elizabeth Newman
Crispy Smashed Potatoes – Ingredients
2 pounds baby or fingerling potatoes
1/4 cup olive oil, plus extra as needed
3 cloves garlic, peeled and halved
3 tablespoons olive oil
3 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley leaves
1 tablespoon chopped fresh thyme leaves
2 lemons, zested
Kosher salt and freshly ground black pepper
Step by Step Instructions
For the potatoes: Place potatoes in an 8-quart stockpot with enough cold water to cover by at least 2 inches. Bring water to a boil over medium heat and cook until potatoes are tender, about 20 to 25 minutes. Drain 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 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.
Recipe by Giada De Laurentiis
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