Fried Smashed Potatoes With Lemon


So this is probably next favorite potato recipe aside from the Mustard Roasted Potatoes.

It is relatively easy and is not fussy at all!

I found this from Giada De Laurentiis and I still make it on the regular!

The only thing I suggest is to not get excited and squeeze the lemon right into the dressing.

A little goes a long way, especially with lemons….

Let me tell you, the first time I made this I got too into the lemon and needless to say, my roommate Dave dubbed them Lemon Meringue Smashed Potatoes.

Do what I say, not what I do. Haha


::My vino looks like it’s on fire::


Potatoes: (Right)

2 Lbs. Baby Potatoes or Fingerling Potatoes

1/4 Cup Extra Virgin Olive Oil

4 Garlic Cloves; peeled & halved

Dressing: (Left)

1/4 Cup Extra Virgin Olive Oil

3 Tbsp. Lemon Juice

1 Tbsp. Lemon Zest

2 Tbsp. Fresh Parsley; minced

Salt & Pepper


Boil potatoes for about 20 minutes or so, until they are fork tender.

While potatoes are cooking, combine all of the dressing ingredients into a large bowl and whisk well.







Drain the potatoes and allow to cook for a minimum of 5 minutes.



As you can see we are lightly smashing the potatoes with the palm of your hand.

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Once we are all smashed ::oh, silly pun:: heat up the olive oil over medium heat and add the halved garlic cloves.

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Swirl them around for a minute then discard the garlic.


Add the first batch of potatoes and cook on both sides without disturbing for 8 minutes EACH SIDE.


Drizzle with more oil if needed.


Once you finish frying all your potatoes, spoon the dressing on top then serve!


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