Lemon Oil Smashed Potatoes (Michael Chiarello) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 5 |
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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 |
Directions:
1. 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.
2. 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.
3. Chef's note: Cook the potatoes whole so they don't get water logged and dilute the flavor.
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