Summary

You can never have too many side dish recipes, so give Smashed Fried Lemon Potatoes a try. This recipe makes 4 servings with 199 calories, 4g of protein, and 7g of fat each. For $1.16 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. 6 people have tried and liked this recipe. If you have lemon zest, sea salt, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free, whole 30, and vegan diet. All things considered, we decided this recipe deserves a spoonacular score of 78%. This score is solid. Try Fried Smashed Potatoes with Onions and Meyer Lemon Dressing, Fried Smashed Potatoes, and Fried Smashed Potatoes with Lemons for similar recipes.

Instructions

1. 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.
2. 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.
3. 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.

Ingredients

• 1 (24 oz. bag) fingerling potatoes, all the same size if possible
• 2 fresh chopped flat leaf Italian parsley
• 3 chopped fresh rosemary
• 4 chopped fresh thyme leaves
• 5 garlic cloves peeled and end core removed
• 6 Juice of lemon
• 7 Zest of lemon
• 8 olive oil
• 9 red wine vinegar
• 10 sea salt

Directions

• 1 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.
• 2 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.
• 3 Add the garlic and cook until slightly brown.
• 4 Remove and toss.
• 5 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.
• 6 Transfer to a plate.In a bowl mix together the lemon zest, lemon juice, olive oil, rosemary, parsley, thyme, vinegar and sea salt.
• 7 Add the potatoes and coat them well gently.