Lemon Oil Smashed Potatoes Recipes

LEMON HERB OLIVE OIL SMASHED POTATOES

Lemon Herb Olive Oil Smashed Potatoes image

A lighter mash with a ton of sunny Mediterranean flavor. They happen to be vegan, too. The leftovers are great for stuffing into piquillo peppers.

Provided by Food Network

Categories side-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

2 pounds large Yukon gold potatoes, scrubbed
Kosher salt
1/3 cup fruity extra-virgin olive oil, plus more for serving
Finely grated zest and juice of 1/2 lemon
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh thyme

Steps:

Put the potatoes in a large saucepan, cover with cold water by about 1 inch and add 2 tablespoons salt. Bring to a boil, uncovered, over high heat, and then reduce the heat to medium-high and simmer briskly until fork tender, about 45 minutes. Drain the potatoes, reserving 1/4 cup of the water. Return the potatoes to the pan. Shake the pan over medium heat for about a minute to dry the potatoes. Remove from the heat. Add the olive oil, lemon zest, lemon juice and the reserved cooking water to the potatoes. Mash the potatoes, skins and all, with a traditional potato masher to an even consistency. Fold in the herbs and season with salt. Serve hot with a drizzle of olive oil.

LEMON OIL SMASHED POTATOES

Lemon Oil Smashed Potatoes image

Provided by Michael Chiarello : Food Network

Categories side-dish

Time 45m

Yield 5 servings

Number Of Ingredients 8

Ingredients

3 pounds medium Yukon gold potatoes
3 tablespoons salt, plus additional for seasoning
1 tablespoon freshly ground black pepper
1/4 cup minced chives
2 tablespoons fresh thyme leaves, chopped fine
1 tablespoon fresh tarragon leaves, chopped fine
2 cups lemon extra-virgin olive oil
Zest of 4 lemons, optional

Steps:

In a large saucepan, add potatoes and water to cover by 1-inch. Bring to boil over high heat. Lower the heat to a simmer, and cook until tender, about 25 to 30 minutes. Dry by setting out on a board or in a colander.
Quarter potatoes and set on a sheet pan in 1 layer to dry. Once they're dry, place potatoes in a bowl. Mash with a fork until broken up but not smooth. Add pepper, chives, thyme and tarragon. Season with salt. Mix well. Add the oil a half cup at a time. You may find you do not need all the oil. Add lemon zest, if using. Mix well.
Chef's note: Cook the potatoes whole so they don't get water logged and dilute the flavor.

More about "lemon oil smashed potatoes recipes"

2018-11-08 Lemon Smashed Potatoes. 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; Serves 4. For the potatoes: Put the potatoes …
From giadzy.com

See details

Smashed potatoes with oil and lemon. 1. Wash the potatoes well, remove the shell and put them in a pot with water. 2. Add a little salt, bring to high heat and cover. Do not let the water boil to a boil, it will be enough to be able to cross the point of the knife through the potatoes.
From webmediums.com

See details