Recipe by Michael Chiarello. Potatoes pan fried with plenty of garlic. For this recipe it is all about technique.
Provided by Jeff Hixson
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Put the potatoes in a large pot of cold, well salted water to cover.
- Bring to a boil and cook until a knife slips in easily, 15 to 20 minutes.
- Drain the potatoes.
- Place on a cookie sheet and refrigerate until cool.
- When they are cool enough to handle, hold 1 between your hands as if you were clapping and press gently with the heel of 1 hand.
- You want to smash the potato to about a 1/2-inch thickness while keeping it in 1 piece.
- The skin will split, but the potato should not fall apart.
- Repeat with the remaining potatoes.
- You can prepare the potatoes to this point several hours ahead.
- Pour 1/2-inch of peanut oil in the large skillet and heat over moderately high heat.
- Combine the parsley, garlic, and lemon zest in a serving bowl and set aside.
- When the oil begins to smoke, carefully put the smashed potatoes in the oil and cook on both sides until crisp and well browned, 8 to 10 minutes.
- With a slotted spoon, transfer to paper towels to drain.
- Season with salt and pepper.
- Heat the olive oil in a small skillet over moderately high heat.
- Add the garlic and saute until lightly browned.
- With a slotted spoon, transfer the garlic to the bowl with the parsley-lemon mixture.
- When the potatoes are ready, add them to the garlic mixture and toss gently.
- Serve immediately.
- Save the leftover garlic oil and use it to dress a salad or vegetables the following day.
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Jaelyn Fields
[email protected]Not sure what went wrong, but my potatoes didn't turn out crispy.
Awais Rapoot
[email protected]I've made this dish several times and it's always a hit.
Erick Dumakude
[email protected]This dish is a great way to impress your guests. It's elegant and delicious.
Jessy william
[email protected]Overall, a solid recipe that I would recommend to others.
Kifayat Ali
[email protected]The potatoes were a bit too salty for my taste.
Wanangwe Chris
[email protected]This dish is a great way to use up leftover potatoes. It's simple to make and always a hit with my family.
ajijola oluwatosin
[email protected]Not a fan of the fennel, but otherwise a great recipe.
Afzalali Buriro
[email protected]Loved the cheesy, crispy potatoes! A great side dish.
Kindly Jfgshhs
[email protected]This dish was easy to make and packed with flavor. The potatoes were perfectly crispy and the cheese was melted and gooey. Definitely a keeper!
Pamela Reginal
[email protected]Followed the recipe exactly and it turned out perfectly. A new favorite!
Iqra Shehzadi
[email protected]The crispy potatoes and creamy cheese were a perfect combination. Will definitely be making this again!
Jayme Alberts
[email protected]Potatoes da Delfina, a classic Italian dish, was a delight to make. The simplicity of the ingredients allowed the natural flavors to shine through.