Smashed Fried Lemon Potatoes

Smashed Fried Lemon Potatoes might be a good recipe to expand your side dish recipe box. This recipe serves 4 and costs $1.11 per serving. One portion of this dish contains about 4g of protein, 7g of fat, and a total of 197 calories. A mixture of juice of lemon, sea salt, fresh rosemary, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Foodista. From preparation to the plate, this recipe takes around 45 minutes. Only a few people made this recipe, and 6 would say it hit the spot. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. Taking all factors into account, this recipe earns a spoonacular score of 75%, which is solid. If you like this recipe, take a look at these similar recipes: Fried Smashed Potatoes with Onions and Meyer Lemon Dressing, Fried Smashed Potatoes, and Fried Smashed Potatoes.

Servings: 4

 

Ingredients:

1 ½ pound (24 oz. bag) fingerling potatoes, all the same size if possible

1 tablespoon fresh chopped flat leaf Italian parsley

1 teaspoon chopped fresh rosemary

1 teaspoon chopped fresh thyme leaves

2 garlic cloves peeled and end core removed

Juice of 1 large lemon

Zest of 1 large lemon

2 tablespoon olive oil

1 teaspoon red wine vinegar

½ teaspoon sea salt

Equipment:

pot

frying pan

spatula

bowl

Cooking instruction summary:

  1. 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.
  2. 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.
  3. 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.

 

Step by step:


1. 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.

2. 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.

3. Add the garlic and cook until slightly brown.

4. Remove and toss.

5. 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.

6. Transfer to a plate.In a bowl mix together the lemon zest, lemon juice, olive oil, rosemary, parsley, thyme, vinegar and sea salt.

7. Add the potatoes and coat them well gently.


Nutrition Information:

Quickview
196 Calories
3g Protein
7g Total Fat
30g Carbs
24% Health Score
Limit These
Calories
196
10%

Fat
7g
11%

  Saturated Fat
1g
6%

Carbohydrates
30g
10%

  Sugar
1g
2%

Cholesterol
0.0mg
0%

Sodium
302mg
13%

Get Enough Of These
Protein
3g
7%

Vitamin C
38mg
46%

Vitamin B6
0.53mg
26%

Vitamin K
23µg
23%

Potassium
734mg
21%

Fiber
4g
16%

Manganese
0.3mg
15%

Magnesium
41mg
10%

Phosphorus
100mg
10%

Copper
0.19mg
10%

Vitamin B1
0.14mg
9%

Vitamin B3
1mg
9%

Iron
1mg
9%

Folate
29µg
7%

Vitamin E
1mg
7%

Vitamin B5
0.52mg
5%

Zinc
0.54mg
4%

Vitamin B2
0.06mg
4%

Calcium
28mg
3%

Vitamin A
113IU
2%

Selenium
0.74µg
1%

covered percent of daily need
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Food Trivia

The largest item found on any menu is roasted camel which is still served at some Bedouin weddings and was offered by royalty in Morocco several hundred years ago. The camel is cleaned and then stuffed with one whole lamb, 20 chickens, 60 eggs, and 110 gallons of water, among other ingredients.

Food Joke

When the employees of a restaurant attended a fire safety seminar, they watched a fire official demonstrate the proper way to operate an extinguisher. "Pull the pin like a hand grenade," he explained, "then depress the trigger to release the foam." Later an employee was selected to extinguish a controlled fire in the parking lot. In her nervousness, she forgot to pull the pin. The instructor hinted, "Like a hand grenade, remember?" In a burst of confidence she pulled the pin -- and hurled the extinguisher at the blaze.

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