Gaelic .. Garlic .. It’s All Good!
Comfort Food .. Potatoes
When you think of Irish cuisine…well really, who thinks about Irish cuisine? It tends to be pretty bland, and starchy and quite honestly not usually worth thinking about! The one thing we think of as a staple is the king of all comfort food…the potato.
Now before you read any furthur, this is not an Irish recipe; it is however my new favorite potato recipe. I borrowed liberally from Giada de Laurentis for the basics then played around a little. GDL call this Fried Smashed Potatoes with Lemon…and while I’ve changed it around a bit, that name still works.
Fried Smashed Potatoes with Lemon .. Polli Style!
2 pounds baby potatoes
Boil potatoes til tender, about 20-25 minutes. (it helps if all the potatoes are about the same size, about 1 1/2 inches)
Drain and let dry 5 minutes
Using the palm of your hand, gently smash the potatoes being careful to leave them intact
1/4 cup olive oil
4-6 cloves garlic, peeled and halved
In skillet heat oil over medium heat, add garlic and cook til fragrant and lightly browned, then discard garlic
Add potatoes in small batches, cook 5-8 minutes til lightly browned, flip and repeat. Drain on paper towels
Dressing
3 tablespoons extra virgin olive oil
3 tablespoons fresh squeezed lemon juice
2 tablespoons fresh chopped parsley
1 tablespoon fresh chopped thyme
Zest of 2 lemons
Salt and fresh ground pepper
Prepare dressing in a small bowl, wisking first 5 ingredients together
Spoon over potatoes, gently toss, season with salt and pepper
Serve warm
For a change of pace…
1. Substitute 2 tablespoons of fresh chopped basil for the thyme
2. Mash/chop the garlic that you sauteed in the oil, add to dressing
No, this won’t bring the auld country to mind, but match them with a broiled chicken breast or piece of fish and it makes a great year round dish. Slante!
About the Author
Polli Graham Has Written 19 Articles For Us!
I am by education an RN, have worked the majority of my career in ICUs. A few years ago I traded in my scrubs for lady clothes and a briefcase and now I am a liaison for group of excellent Rehabilitaion Hospitals here in Massachusetts. I get to travel around talking with people all day, do some direct marketing and education, and use skills honed over thirty years. In my real life I am a sister, an aunt a daughter and a friend. I have wonderful nieces and nephews who I can play with, travel with, be proud of and spoil! I’ve saved pictures of all our adventures so that someday I can blackmail them into taking me to Early Bird specials.
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Polli,
Love the recipe. Anything with lemon and garlic makes me happy. I could imagine adding capers and kalamata olives for a somewhat more southern take on it. Since I’m always looking for ways to reduce fat, I might reduce the amount of oil and maybe finish with a bit of red wine…I’ll report on my experiments. I think potatoes are among the wonderful ingredients of the world. Rebecca
Polli – Sounds like a sophisticated mash-up of latkes and French fries. Bet the lemon sauce gives it a lovely flavor. Can’t wait to try it out!