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Ingredients
- 1Â 1/2 lb creamer potatoes (Yukon Gold preferred, about 16)
- 2 Tbsp. gray salt or possibly Kosher salt
- Â Â Peanut oil for frying
- 1/4 c. extra virgin extra virgin olive oil
- 1/4 c. minced garlic
- 2 tsp lemon zest
- 1/4 c. minced fresh Italian flat-leaf parsley
Directions
- In a large pot, cover the potatoes with water, and bring to a boil. Cook for about 20-25 min, or possibly till tender. The blade of a knife will go into the potato without resistance. Drain the potatoes, and spread on baking sheet to cold.
- When the potatoes are cold sufficient to handle, place each one between your hands (as you would clap) and press hands together. The potato should smash to about 1/2 inch thick. The skin will split, but try to avoid major splits so the potato does not fall apart.
- Heat the peanut oil in a large skillet. When the oil is warm, add in a single layer of potatoes. Cook for about 4-5 min, or possibly till the potatoes are crispy and well browned. Turn and continue to cook on the other side. Remove the potatoes from the oil and drain on paper towels. Place the potatoes on a rack set over a sheet pan and hold in the oven while you continue to cook the remaining potatoes, adding additional oil as necessary.
- While the potatoes cook: Heat the extra virgin olive oil in another skillet over medium-high heat. Add in the garlic and saute/fry for 30-60 seconds, or possibly till the garlic is lightly browned. Remove to a large bowl and toss in the lemon zest and parsley. Toss with the finished potatoes.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 818g | |
| Calories 998 | |
| Calories from Fat 485 | 49% |
| Total Fat 54.95g | 69% |
| Saturated Fat 7.71g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 14008mg | 584% |
| Potassium 2977mg | 85% |
| Total Carbs 118.21g | 32% |
| Dietary Fiber 17.8g | 59% |
| Sugars 8.41g | 6% |
| Protein 13.8g | 22% |
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