Potatoes Da Delfina (Michael Chiarello) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
1 1/2 pounds (about 16) small creamer potatoes, preferably yukon gold |
peanut oil |
sea salt, preferably gray salt, and freshly ground black pepper |
1/4 cup chopped fresh italian flat-leaf parsley |
2 teaspoons grated lemon zest |
1/4 cup extra-virgin olive oil |
1/4 cup chopped garlic |
Directions:
1. Put the potatoes in a large pot of cold, well salted water to cover. Bring to a boil and cook until a knife slips in easily, 15 to 20 minutes. Drain the potatoes. Place on a cookie sheet and refrigerate until cool.
2. When they are cool enough to handle, hold 1 between your hands as if you were clapping and press gently with the heel of 1 hand. You want to smash the potato to about a 1/2-inch thickness while keeping it in 1 piece. The skin will split, but the potato should not fall apart. Repeat with the remaining potatoes. You can prepare the potatoes to this point several hours ahead.
3. Pour 1/2-inch of peanut oil in the large skillet and heat over moderately high heat.
4. Combine the parsley, garlic, and lemon zest in a serving bowl and set aside.
5. When the oil begins to smoke, carefully put the smashed potatoes in the oil and cook on both sides until crisp and well browned, 8 to 10 minutes. With a slotted spoon, transfer to paper towels to drain. Season with salt and pepper.
6. Heat the olive oil in a small skillet over moderately high heat. Add the garlic and saute until lightly browned. With a slotted spoon, transfer the garlic to the bowl with the parsley-lemon mixture.
7. When the potatoes are ready, add them to the garlic mixture and toss gently. Serve immediately. Save the leftover garlic oil and use it to dress a salad or vegetables the following day.
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