Lemon Oil Smashed Potatoes

This simple and delicious recipe comes from At Home With Michael Chiarello, my new favorite cook book (actually, they are all my favorite). I prepared this with a grilled chicken that I will post later. The lemon olive oil and the mixture of fresh herbs are very nice.

Lemon Oil Smashed Potatoes

3 lbs. Yukon Gold Potatoes, unpeeled

Finley ground sea salt

Grated zest of 4 lemons

1/4 cup minced fresh chives

2 Tbsp. finely chopped fresh thyme

1 Tbsp finely chopped fresh tarragon

freshly ground black pepper

2 cups lemon extra-virgin olive oil or 2 cups extra-virgin olive oil and the grated zest of 4 more lemons

In a large saucepan, combine potatoes with water to cover by 1 inch. Add 2 Tbsp. salt and bring to a boil over high heat. Reduce heat to medium and simmer until potatoes are tender, 15 to 25 minutes. Drain and place in a bowl.

Mash potatoes with a fork until broken up but not smooth. Add zest, chives , thyme, tarragon, 2 tsp. salt and 1/2 tsp. pepper; mix well with fork. Add lemon olive oil, 1/2 cup at a time, mixing well with each addition. You may not need all the oil. They are ready when still chunky and begin to glisten with oil.