Smashed potatoes are quickly becoming more common as an alternative to french fried potatoes.  They are similar to mashed potatoes but have more substance. They take less time to cook and prepare than french fried potatoes. You can parboil them a day or two in advance which cuts down the cooking time considerably.

In addition, you can also use a variety of potatoes, such as red potatoes or baby potatoes.

This recipe was absolutely delicious! The outside of the potatoes are crispy and the inside stays smooth and creamy. I love the lemony flavor of the dressing.

There is a lot of lemon zest in the dressing, so if you are not a big lemon fan, you can either cut down the amount of lemon zest substitute your favorite herb. I thought the tartness of the dressing worked perfectly with the potatoes. 

But, be extra careful with the garlic. Time it well or it will burn easily!

I think this recipe is perfect just as it is.  It is so easy to make and a nice upgrade to “fried” potatoes. It is tangy, full-flavored and just plain yummy!

This recipe is another fantastic one courtesy of Giada De Laurentis. It serves 4.

Ingredients for Fried Smashed Potatoes

2 pounds baby or fingerling potatoes
1/4 cup olive oil, plus extra as needed
3 cloves garlic, peeled and halved

Dressing:

3 tbsp. olive oil
3 tbsp. fresh lemon juice
2 tbsp. chopped fresh parsley leaves
1 tbsp. chopped fresh thyme leaves
2 lemons, zested
Kosher salt and freshly ground black pepper

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 o 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, non-stick skillet, heat 1/4 cup of olive oil over medium-high heat.

Add the garlic and cook until fragrant and lightly brown, about 1 minute.

Remove the garlic and discard.

In batches, add the potatoes and cook, without stirring, until the bottoms turns 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.

It’s that simple!