Best 4 Fried Smashed Potatoes With Lemons Recipes
Crispy on the outside, fluffy on the inside, and bursting with lemony flavor, these fried smashed potatoes are an absolute delight. Made with just a handful of simple ingredients, they are easy to prepare and perfect for any occasion, from a casual weeknight dinner to a special holiday gathering.
In this article, we'll guide you through two irresistible recipes for fried smashed potatoes with lemons: a classic version and a zesty herb-infused variation. The classic recipe delivers a timeless combination of flavors, while the herb-infused version adds a layer of aromatic freshness that will tantalize your taste buds.
Both recipes start with boiling small potatoes until tender, then smashing them gently with a fork or potato masher to create a rough surface. This step allows the potatoes to absorb more of the flavorful oil and seasonings during frying.
Once smashed, the potatoes are coated in a mixture of olive oil, lemon zest, garlic, paprika, salt, and pepper. The classic recipe keeps it simple with just these basic ingredients, while the herb-infused version adds a vibrant blend of chopped parsley, thyme, and rosemary.
The potatoes are then pan-fried in hot oil until golden brown and crispy on all sides, resulting in a delightful contrast between the crunchy exterior and the soft, fluffy interior. The zesty lemon flavor shines through with every bite, complemented by the subtle warmth of garlic and paprika.
Serve these fried smashed potatoes hot, garnished with fresh lemon wedges and a sprinkle of chopped parsley. They are perfect on their own as a side dish or appetizer, or can be paired with grilled or roasted meats, fish, or vegetables for a complete meal.
These recipes promise an explosion of flavors and textures that will leave you craving more. So, gather your ingredients, heat up your skillet, and let's embark on a culinary journey to create these extraordinary fried smashed potatoes with lemons.
PAN-FRIED LEMON POTATOES
Provided by Giada De Laurentiis
Categories side-dish
Time 55m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Place the potatoes in a large sauce pan and cover with cold water. Add the garlic, rosemary sprigs and lemon half to the water and season well with salt. Place over medium-high heat and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are tender when pierced with a fork, about 15 minutes. Drain well and immediately cut the potatoes into halves. Place on a plate to allow the steam to escape. Allow to cool for 15 minutes.
- Meanwhile, to make the seasoning salt, mix together the lemon zest, chopped rosemary and 1/2 teaspoon salt in a small bowl. Set aside
- Heat a large skillet over medium-high heat. Add the oil and heat until it shimmers when it swirls in the skillet. Add the potatoes cut-side down to the skillet. Do not overcrowd the skillet. This may be done in 2 batches. Cook until the bottom of the potatoes are a deep golden brown, 3 to 4 minutes. Using a metal spatula, flip the potatoes and cook on the second side for an additional 3 minutes. Remove to a paper towel-lined plate and drain well. Sprinkle with the seasoning salt and serve warm.
FRIED SMASHED POTATOES WITH LEMONS
Lee loves meat and potatoes. Usually, I make Ina's Dilled Fingerlings (recipe listed here!) because they are easy and delicious every time. But last night I decided to make Giada's Fried Smashed Potatoes with Lemons (I say their first names as if they are my friends. Alas, they are my friends.....only in my mind!). Anyway, this...
Provided by cassie thornburg
Categories Potatoes
Time 45m
Number Of Ingredients 11
Steps:
- 1. For the potatoes: Put the potatoes in an 8-quart stockpot with enough cold water to cover by at least 2 inches. Bring the water to a boil over medium heat and cook until the potatoes are tender, about 20 to 25 minutes. Drain the potatoes in a colander and allow to dry for 5 minutes. Using the palm of your hand, gently press the potatoes until lightly smashed.
- 2. In a large, nonstick skillet, heat 1/4 cup of oil over medium-high heat. Add the garlic and cook until fragrant and lightly brown, about 1 minute. Remove the garlic and discard.
- 3. In batches, add the potatoes and cook, without stirring, until the bottoms turn golden brown, about 5 to 8 minutes. Using a spatula, turn the potatoes over and cook, drizzling with oil, if needed, until golden brown on the other side for another 5 to 8 minutes.
- 4. For the dressing: In a small bowl, whisk together the oil, lemon juice, parsley, thyme, and lemon zest. Season with salt and pepper, to taste. Spoon the dressing over the potatoes and toss gently until coated. Season with salt and pepper, to taste. Transfer the potatoes to a serving bowl and serve.
FRIED SMASHED POTATOES WITH LEMONS
A nice alternative to french fries, these are delish creamy potatoes, with crispy skins and a tart lemon sauce. When cooking the potatoes, I add about 1 Tablespoon of vinegar to the water, this helps to keep them firm. Although Giada uses a non-stick skillet, I prefer a regular skillet to get a more crispy crust. Make sure you use the really small red potatoes or fingerlings. Also, the potatoes must be REALLY dry before you fry them. Do NOT overcook the garlic, as it will become bitter. Fresh herbs are a must in this dish. Hope you enjoy! From Food Network, Giada De Laurentiis, Cooking At Home.
Provided by Scoutie
Categories Potato
Time 48m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- For the potatoes:
- Put the potatoes in an 8-quart stockpot with enough cold water to cover by at least 2 inches.
- Bring the water to a boil over medium heat and cook until the potatoes are tender, about 20 to 25 minutes.
- Drain the potatoes in a colander and allow to dry for 5 minutes.
- Using the palm of your hand, gently press the potatoes until lightly smashed.
- In a large, skillet, heat 1/4 cup of oil over medium-high heat.
- Add the garlic and cook until fragrant and lightly brown, about 1 minute. Remove the garlic and discard or save for another dish.
- In batches, add the potatoes and cook, without stirring, until the bottoms turn golden brown, about 5 to 8 minutes.
- Using a spatula, turn the potatoes over and cook, drizzling with oil, if needed, until golden brown on the other side for another 5 to 8 minutes.
- For the dressing:
- In a small bowl, whisk together the oil, lemon juice, parsley, thyme, and lemon zest. Season with salt and pepper, to taste.
- Spoon the dressing over the potatoes and toss gently until coated.
- Season with salt and pepper, to taste.
- Transfer the potatoes to a serving bowl and serve.
Nutrition Facts : Calories 374.8, Fat 24, SaturatedFat 3.4, Sodium 42.9, Carbohydrate 37.9, Fiber 4.1, Sugar 3.2, Protein 4.6
SMASHED AND FRIED POTATOES
As enjoyable as pounding the lights out of an innocent garlic clove or olive may be, probably the most satisfying flat food to prepare are these smashed and fried potatoes from Susan Spungen, which draw in part from a technique used to make tostones. You steam baby potatoes until they're just tender, let them cool enough to be handled, then press them between your palms until they flatten a bit and you hear their skins begin to snap. Next, you heat up some oil in a skillet and fry the potatoes until they're nice and brown on their flat sides. Each potato is then crisp and caramelized but still moist inside.
Provided by Amanda Hesser
Categories easy, side dish
Time 45m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Place a steamer basket in a large pot filled with an inch of water and add the potatoes and salt. Cover and bring to a boil over medium heat. Steam until the potatoes are just tender when pierced with a paring knife, about 25 minutes. (Don't overcook: they won't hold together when flattened.) Remove the basket and let the potatoes cool enough to be handled.
- Gently squeeze the potatoes, one at a time, between your palms so that they flatten slightly but remain in one piece (some will break, but they can still be used). Pour 1/4 inch of oil into a medium frying pan set over medium-high heat. Add the potatoes in batches to avoid crowding, and fry on both sides until crisp and browned, 2 to 3 minutes per side. Drain on a plate lined with paper towels. Arrange on a platter and sprinkle with sea salt.
Nutrition Facts : @context http, Calories 135, UnsaturatedFat 2 grams, Carbohydrate 26 grams, Fat 2 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 356 milligrams, Sugar 1 gram
Tips:
- To achieve crispy smashed potatoes, use a combination of boiling and frying. First, parboil the potatoes until tender, then smash them and fry them in hot oil until golden brown.
- For added flavor, season the potatoes with a mixture of garlic, rosemary, thyme, and paprika before frying.
- To make sure the potatoes are cooked through, use a fork to pierce them. If the fork goes through easily, the potatoes are done.
- Serve the smashed potatoes immediately with a squeeze of lemon, a dollop of sour cream, or your favorite dipping sauce.
Conclusion:
Fried smashed potatoes with lemons are a delicious and easy-to-make side dish that can be enjoyed on any occasion. With their crispy exterior and fluffy interior, these potatoes are sure to be a hit with everyone at your table. So next time you're looking for a tasty and satisfying side dish, give fried smashed potatoes a try!
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