Fried Smashed Potatoes

I always get bored with the same old potato during the winter months when we don't do much grilling. I found this idea from my girl, Giada, and it didn't disappoint! Creamy on the inside and crispy on the outside. These were really simple to make. I loved the easy lemon sauce that goes with it, but only poured it over half since my husband prefered them without. Just make it how you want it! (this serves 4)

Fried Smashed Potatoes with Lemons

2 lbs. petite red potatoes

1/4 c. olive oil

2 T. butter, plus extra as needed

3 cloves garlic, peeled and halved

Dressing:

3 T. olive oil

3 T. fresh lemon juice

1 T. fresh parsley, chopped

1 t. fresh thyme, chopped

Zest of 1 lemon

Salt & pepper

For the potatoes: Put rinsed potatoes in pot covered in cold water. Bring to a boil and boil until tender, about 25 minutes. Drain in colander and allow to dry for 5 minutes. Using the palm of your hand, gently press each potato until lightly smashed.

In large skillet, heat olive oil and butter with garlic until fragrant. Remove garlic once its infused the oil/butter. Add potatoes and cook about 8-10 minutes per side, or longer depending on how brown you like them. Add more butter or oil if needed. Remove from pan with a spatula when both sides are crispy and sprinkle with salt.

For the dressing: In small bowl, whisk together olive oil, lemon juice, zest, parsley, thyme, and season with salt & pepper. Spoon over hot potatoes.

*Leftovers would be good for breakfast the next day!