Smashed Potatoes with Fresh Herb Gremolata

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Jax

Herbs Gremolata

Smashed Potatoes w/ Fresh Herb Gremolata

Author: Recipe by Chris Scheuer Potato recipe adapted from Fine Cooking

Course: Sides

Prep Time: 3 hrs 1 min Cook Time: 3 hrs 1 min

Ingredients

1 ½ pounds baby yellow or red potatoes 1-½ to 2 inches in diameter)

2 teaspoons kosher salt

extra-virgin olive oil

subheading: For the gremolata:

¼ cup fresh herbs I like to use a combination of basil, parsley, rosemary and thyme, but you can use your favorites or whatever you have available

zest of 1 lemon finely zested

2 cloves garlic finely minced

sea salt a generous pinch

Instructions

Place the potatoes in a large saucepan and cover with at least an inch of water. Add 2 tsp. kosher salt to the water. Bring the water to a boil over high heat, reduce to a simmer, and cook the potatoes until they are completely tender and can be easily pierced with a metal or wood skewer. Make sure they are cooked through, but don’t overcook. The total cooking time will be 30 to 35 minutes. Place the potatoes in a large saucepan and cover with at least an inch of water. Add 2 tsp. kosher salt to the water. Bring the water to a boil over high heat, reduce to a simmer, and cook the potatoes until they are completely tender and can be easily pierced with a metal or wood skewer. Make sure they are cooked through, but don’t overcook. The total cooking time will be 30 to 35 minutes.

While the potatoes are cooking, set up a double layer of clean dish towels on your countertop. As the potatoes finish cooking, remove them individually from the water, and let them drain and sit for just a minute or two on the dish towels.

Directions at thecafesucrefarine.com

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