Smooshed Potatoes

A repost from the Witch’s Kitchen, which will soon go away.

I saw this recipe on the Food Network a couple of weeks ago, and decided to try it on Christmas Eve. It’s really simple, and very yummy. I couldn’t remember the exact recipe, so I mostly winged it. As if that’s unusual for me, I know.

To make: Boil baby potatoes until slightly firmer than fork tender. While the potatoes cool a tad, heat 2 inches of oil in a heavy pan and prepare the seasonings.

Seasonings: Grate the zest of one lemon into a large bowl. Add salt, pepper, and chopped parsley. I actually used dill, because my grocery store was completely out of parsley. Mix together well.

Smoosh each potato between your palms so that you have a round, smooshed potato disk. Fry the potatoes in the oil until golden; remove with a slotted spoon right into the seasonings bowl. Toss lightly, taking care not to break the potatoes, and let it sit for about 10 minutes for the potatoes to absorb the flavors.

I slightly over-cooked my potatoes, so they fell apart a bit when I smooshed them. Still, the smaller pieces were crispy and yummy, and it was sort of like a riff on hash browns. The potatoes were served with steamed green beans and broiled steaks smothered in onions and shitake mushrooms.

Kim