Total time: 45 minutes
Active time: 30 minutes
If you prefer a milder taste of garlic, the garlic can be sautéed in a bit of oil before tossing it with the potatoes.
2 pounds small red-skinned or gold potatoes
Peanut oil or canola oil
Freshly ground black pepper, optional
1/3 cup chopped flat-leaf parsley
2 tablespoons finely chopped garlic, or to taste
1 tablespoon lemon zest
Put the potatoes in a large saucepan or small stockpot and cover by 2-inches with cold water. Season the water generously with salt. Bring the water to a boil and boil for about 15 minutes or until thoroughly cooked. Check the potatoes with the tip of a paring knife, there should not be any resistance.
Drain the potatoes and let them cool until you are able to handle them. Hold a potato in the palm of one hand and as if you were clapping, gently press it with the heel of your other hand. Press to about ½-inch thick. The edges will crack but try to keep the potato in one piece. Set aside and repeat with the remaining potatoes.
Heat about ½-inch oil in a large a large skillet (ideally cast iron skillet) over medium-high heat. When the oil is hot and begins to ripple add the potatoes and cook them until they are well browned, about 4 to 5 minutes on each side. Drain on a cooling rack set over a baking sheet and season with salt and pepper, if desired.
If necessary the potatoes can be held at this point in a warm oven but they are best served as soon as possible.
Transfer the potatoes to a large mixing bowl. Add the parsley, garlic and lemon zest and toss to combine. Plate on a platter, serve and enjoy.
- 2 pounds small red-skinned or gold potatoes
- Kosher salt
- Peanut oil or canola oil
- Freshly ground black pepper, optional
- 1/3 cup chopped flat-leaf parsley
- 2 tablespoons finely chopped garlic, or to taste
- 1 tablespoon lemon zest