Potatoes Da Delfina

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 1/2 lbs small creamer potatoes, preferably yukon gold (about 16)
• peanut oil
• sea salt (preferably gray salt)
• fresh ground black pepper
• 1/4 cup chopped fresh flat-leaf italian parsley
• 2 teaspoons grated lemons, zest of
• 1/4 cup extra virgin olive oil
• 1/4 cup chopped garlic

Recipe

• 1 put the potatoes in a large pot of cold, well salted water to cover.
• 2 bring to a boil and cook until a knife slips in easily, 15 to 20 minutes.
• 3 drain the potatoes.
• 4 place on a cookie sheet and refrigerate until cool.
• 5 when they are cool enough to handle, hold 1 between your hands as if you were clapping and press gently with the heel of 1 hand.
• 6 you want to smash the potato to about a 1/2-inch thickness while keeping it in 1 piece.
• 7 the skin will split, but the potato should not fall apart.
• 8 repeat with the remaining potatoes.
• 9 you can prepare the potatoes to this point several hours ahead.
• 10 pour 1/2-inch of peanut oil in the large skillet and heat over moderately high heat.
• 11 combine the parsley, garlic, and lemon zest in a serving bowl and set aside.
• 12 when the oil begins to smoke, carefully put the smashed potatoes in the oil and cook on both sides until crisp and well browned, 8 to 10 minutes.
• 13 with a slotted spoon, transfer to paper towels to drain.
• 14 season with salt and pepper.
• 15 heat the olive oil in a small skillet over moderately high heat.
• 16 add the garlic and saute until lightly browned.
• 17 with a slotted spoon, transfer the garlic to the bowl with the parsley-lemon mixture.
• 18 when the potatoes are ready, add them to the garlic mixture and toss gently.
• 19 serve immediately.
• 20 save the leftover garlic oil and use it to dress a salad or vegetables the following day.