PAN-FRIED LEMON POTATOES
Provided by Giada De Laurentiis
Categories side-dish
Time 55m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Place the potatoes in a large sauce pan and cover with cold water. Add the garlic, rosemary sprigs and lemon half to the water and season well with salt. Place over medium-high heat and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are tender when pierced with a fork, about 15 minutes. Drain well and immediately cut the potatoes into halves. Place on a plate to allow the steam to escape. Allow to cool for 15 minutes.
- Meanwhile, to make the seasoning salt, mix together the lemon zest, chopped rosemary and 1/2 teaspoon salt in a small bowl. Set aside
- Heat a large skillet over medium-high heat. Add the oil and heat until it shimmers when it swirls in the skillet. Add the potatoes cut-side down to the skillet. Do not overcrowd the skillet. This may be done in 2 batches. Cook until the bottom of the potatoes are a deep golden brown, 3 to 4 minutes. Using a metal spatula, flip the potatoes and cook on the second side for an additional 3 minutes. Remove to a paper towel-lined plate and drain well. Sprinkle with the seasoning salt and serve warm.
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.
PANFRIED SMASHED POTATOES
These are everything potatoes should be: crisp-skinned yet pillowy, sprinkled with a generous amount of salty parmesan. They require no laborious peeling and are much easier to prepare than french fries.
Provided by Paul Grimes
Categories Potato Side Vegetarian Kid-Friendly Quick & Easy Father's Day Dinner Parmesan Pan-Fry Boil Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 3
Steps:
- Generously cover potatoes with cold water in a 3-to 4-quart pot and add 1 tablespoon salt. Boil until almost tender, 10 to 15 minutes. Drain potatoes. Transfer to a baking sheet and lightly crush to about 3/4 inch thick with a potato masher, keeping potatoes intact as much as possible.
- Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Transfer potatoes with a spatula to skillet, then lower heat to medium-low and cook, turning once, until golden brown, about 20 minutes total. Serve sprinkled with cheese. Season generously with pepper.
LEMON SMASHED POTATOES
Provided by Tyler Florence
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Put the potatoes in a large saucepan with the cream and milk. Bring to a boil over medium heat, then add 1 teaspoon of salt. Reduce the heat and simmer until the potatoes are very tender, about 20 to 25 minutes. Remove about 2 cups of the liquid and reserve. Add the lemon zest and season with salt and pepper, to taste. Use a potato masher to break up the potatoes while adding about 1 cup of the reserved liquid, to just 'wet' the potatoes. Add more, for desired creaminess. Spoon the potatoes into a serving bowl and serve immediately.
FRIED SMASHED POTATOES WITH LEMONS
A nice alternative to french fries, these are delish creamy potatoes, with crispy skins and a tart lemon sauce. When cooking the potatoes, I add about 1 Tablespoon of vinegar to the water, this helps to keep them firm. Although Giada uses a non-stick skillet, I prefer a regular skillet to get a more crispy crust. Make sure you use the really small red potatoes or fingerlings. Also, the potatoes must be REALLY dry before you fry them. Do NOT overcook the garlic, as it will become bitter. Fresh herbs are a must in this dish. Hope you enjoy! From Food Network, Giada De Laurentiis, Cooking At Home.
Provided by Scoutie
Categories Potato
Time 48m
Yield 4 serving(s)
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, 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 or save for another dish.
- 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.
Nutrition Facts : Calories 374.8, Fat 24, SaturatedFat 3.4, Sodium 42.9, Carbohydrate 37.9, Fiber 4.1, Sugar 3.2, Protein 4.6
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
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