Smashed fried potatoes.
Last night’s dinner was a combination of old and new recipes.
After having all sorts of homemade pasta, potatoes were a nice change.
We also potted some fresh basil, thyme, marjoram, rosemary, and sage and are excited about using them in our nightly cooking.
I was in the mood for crisp fried potatoes with the enhanced flavor of the fresh herbs we just potted.
Looking thru my cookbooks, I found numerous versions of the below recipe and decided to take an old recipe, already done, and blend it with new ones and see what happens.
Great little dish with leftovers that can be warmed up and enjoyed for lunch.
The pork recipe combines two recipes from old Italian cookbooks, modified to suit our taste buds.
Cooking tips and suggestions
The dinner is pretty straightforward to assemble however make sure that all the ingredients are prepared and ready to go before cooking.
Start with the potatoes as they are the ones taking the longest and they do not need to be hot when served.
To save time, the honey-balsamic sauce may be prepared in a small saucepan while cooking the pork chops.
If you enjoy this delicious Smashed Fried Potatoes recipe, look at my other recipes.
Smashed Fried Potatoes
- 1 pound potatoes 1 pound fingerling potatoes
- 0.25 cup olive oil 1/4 cup olive oil
- lemon zest of large lemon
- 1 lemon juice 1 large lemon juice
- 1 tsp wine vinegar 1 teaspoon red wine vinegar
- 2 tbsps olive oil 2 tablespoons olive oil
- 1 tsp rosemary 1 teaspoon chopped fresh rosemary
- 1 tbsp flat-leaf parsley 1 tablespoon chopped fresh flat-leaf parsley
- 1 tsp thyme 1 teaspoon chopped fresh thyme
- 0.5 tsp sea salt 1/2 teaspoon sea salt
- In a large pot of salted water place the well-scrubbed potatoes. Bring to a boil and cook until the potatoes are tender, about 20 minutes. Drain the potatoes and rinse with cold water. Using the palm, or the back of a large spatula, press the potatoes until slightly mashed.
- In a large skillet, heat the olive oil over medium high heat. Add the garlic and cook until slightly brown. Remove and toss. Add the potatoes and cook without stirring for about 5 to 10 minutes, the bottoms need to be a nice golden brown color. Using a spatula or cooking thongs, turn and cook another 5 to 8 minutes. Transfer to a plate.
- In a bowl mix together the lemon zest, lemon juice, olive oil, rosemary, parsley, thyme, vinegar and sea salt. Add the potatoes and coat them well gently.
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
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