Lemon & garlic potatoes
Submitted by sarah hyland
Crispy smashed potatoes with lemon zest, fresh herbs, and roasted garlic cloves. Boil, smash, and pan-fry until golden for crunchy edges and fluffy centers in just 25 minutes.
YIELD
5 servingsPREP
5 minCOOK
20 minREADY
25 minThe smash-and-fry technique is what makes these potatoes irresistible. You boil them until just tender, then roughly crush them in the pan before crisping them up.
Lemon zest and whole garlic cloves get tossed in during the frying, perfuming everything with bright citrus and mellow, sweet garlic. Fresh thyme or rosemary adds an herby backbone.
What you end up with are potatoes that are fluffy inside with shatteringly crisp, golden edges. Way more interesting than regular roasted potatoes and almost as easy.
Pro Tips
- Don’t drain the potatoes too thoroughly. A little moisture helps them crisp better.
- Smash aggressively. More surface area means more crispy bits.
- Keep the garlic skin on while frying. It prevents burning and you can squeeze out the sweet roasted cloves later.
- These reheat well in a hot oven or air fryer.
Ingredients
500g red-skinned potatoes
1 lemon
4 sprigs of fresh thyme or rosemary
1 bulb of garlic
Directions
Wash the potatoes, leaving the skins on. Chop into 2cm chunks and throw into one of the large frying pans. Cover with boiling water, season with salt and cover with a lid. Turn the heat right up, and boil for 8minutes, or until just cooked. Fill and reboil the kettle. Check that the potatoes are cooked through, then drain and return to the same frying pan. Leave on a high heat and drizzle over some olive oil. Add a pinch of salt & pepper, speed-peel in strips of lemon zest and add 4 sprigs of thyme or rosemary. Halve the bulb of garlic widthways, squash each half with the back of a knife and add to the pan. Toss everything together, then roughly squash down with a masher. Toss every 3 minutes or so, until golden and crisp.
Comments
This lemon garlic potatoes sound delicious, love lemon, thyme, rosemary, and garlic. Will be making this recipe for sure, on the "to-do" list, thanks for the great recipe :)