Potatoes "Da Delfina"
Filed under
Vegetables
Italian-style parsley potatoes, smashed and fried. They can be boiled and smashed several hours ahead.
Ingredients
- 1 1/2 lb Yukon gold potatoes, about 16 small creamer potatoes
- Peanut oil
- Sea salt, preferably gray
- Black pepper, freshly ground
- 1/4 cup Parsley, fresh Italian flat-leaf, chopped
- 2 tsp Lemon zest, grated
- 1/4 cup Olive oil, extra-virgin
- 1/4 cup Garlic, chopped
Directions
- Cover the potatoes with cold, well-salted water, bring to a boil and cook until a knife slips in easily, 15 to 20 minutes. Drain and refrigerate on a cookie sheet until cool.
- Hold each potato between your palms as if clapping and press gently to about 1/2 inch thick, keeping it in one piece.
- Heat 1/2 inch of peanut oil in a large skillet over moderately high heat. Combine the parsley and lemon zest in a serving bowl.
- When the oil smokes, fry the potatoes on both sides until crisp and well browned, 8 to 10 minutes. Drain and season.
- Heat the olive oil in a small skillet over moderately high heat and saute the garlic until lightly browned. Add it to the parsley mixture with a slotted spoon, then toss in the potatoes and serve immediately.