Potatoes Da Delphina

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Potatoes Da Delphina

(Serves 4)

 

1-1/2 pounds creamer potatoes (Yukon Gold preferred,

about 16)

2 tablespoons salt

Peanut oil for frying

1/4 cup extra virgin olive oil

1/4 cup chopped garlic

2 teaspoons lemon zest

1/4 cup chopped fresh Italian flat-leaf parsley

 

Put the potatoes in a large pot with generously

salted water to cover. Bring to a boil and cook until

a knife slips in easily, 15 to 20 minutes. Drain the

potatoes. When they are cool enough to handle, hold

one between your hands as if you were clapping and

press gently with the heel of your hand. You want to

smash the potato to about a half-inch thickness while

keeping it in one 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.

Put a half-inch of peanut oil in a large skillet and

heat over moderately high heat. When the oil begins to

smoke, carefully put the smashed potatoes in the oil

and cook on both sides until crisp and well-browned,

about 8 to 10 minutes. Transfer to paper towels to

drain. Season with salt and pepper.

While the potatoes cook, combine the parsley and lemon

zest in a serving bowl. 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, add the potatoes and toss gently. Serve

immediately. Save leftover garlic oil and use it to

dress a salad or vegetables the following day.