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Saturday, July 18, 2009

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.

2 comments:

ringdoc said...

are you sure 2 cups of olive oil??? that sounds like a lot even for 3lbs of tators

Michael Tosatto said...

That's what the recipe calls for, but also states that you may not need all of the oil.