Braden Family Cookbook

Chuck Braden

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Lemon Oil Smashed Potatoes         Chiarello 

Serves 5 

3 pounds medium Yukon gold potatoes
3 tablespoons salt, plus additional for seasoning
1 tablespoon freshly ground black pepper
1/4 cup minced chives
2 tablespoons fresh thyme leaves, chopped fine
1 tablespoon fresh tarragon leaves, chopped fine
2 cups lemon extra-virgin olive oil
Zest of 4 lemons, optional  

In a large saucepan, add potatoes and water to cover by 1-inch. Bring to boil over high heat. Add 3 TBSP salt.   Lower the heat to a simmer, and cook until tender, about 25 to 30 minutes. Dry by setting out on a board or in a colander.  

Quarter potatoes and set on a sheet pan in 1 layer to dry. Once they're dry, place potatoes in a bowl. Mash with a fork until broken up but not smooth. Add pepper, chives, thyme and tarragon. Season with salt. Mix well. Add the oil a half cup at a time. You may find you do not need all the oil. Add lemon zest, if using. Mix well.

Chef's note: Cook the potatoes whole so they don't get water logged and dilute the flavor.