Smashed fried lemon potatoes
Smashed Fried Lemon Potatoes is a gluten-free, dairy-free, lacto-ovo vegetarian, and Whole30-friendly recipe that can be made in approximately 45 minutes. It is a vitamin and mineral-rich dish that serves 4. This dish is great for a budget-friendly side and perfect for a casual gathering or an everyday meal.
Ingredients
fingerling potatoes
680.39 g
fresh flat leaf parsley
1 Tbsp
fresh rosemary
1 tsp
fresh thyme
1 tsp
whole garlic clove
2
lemon juice
1
lemon peel
1
olive oil
2 Tbsps
red wine vinegar
1 tsp
sea salt
0.5 tsps
Method
- In a large pot of salted water place the well-scrubbed potatoes. Bring to a boil and cook until the potatoes are tender, about 20 minutes.
- Drain the potatoes and rinse with cold water. Using the palm, or the back of a large spatula, press the potatoes until slightly mashed.In a large skillet, heat the olive oil over medium high heat.
- Add the garlic and cook until slightly brown.
- Remove and toss.
- Add the potatoes and cook without stirring for about 5 to 10 minutes, the bottoms need to be a nice golden brown color. Using a spatula or cooking thongs, turn and cook another 5 to 8 minutes.
- Transfer to a plate.In a bowl mix together the lemon zest, lemon juice, olive oil, rosemary, parsley, thyme, vinegar and sea salt.
- Add the potatoes and coat them well gently.
Nutrition:
Carbs
31 g
Fat
7 g
Protein
3 g
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