Fried Smashed Potatoes with Lemon

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Fried Smashed Potatoes with Lemon are a crispy, flavorful twist on classic roasted or boiled potatoes, combining golden crunch with bright, zesty notes. This dish elevates humble potatoes by first boiling them until tender, then smashing them to create more surface area for maximum crispiness when fried. A finishing touch of fresh lemon juice adds a refreshing tang that balances the richness of the fried exterior, making this a crowd-pleasing side dish.

In this recipe, small potatoes are boiled until just tender, gently smashed, and then pan-fried or roasted until golden brown and crispy. Olive oil, garlic, and herbs like rosemary or thyme are often added for aromatic depth, while a squeeze of fresh lemon juice just before serving brightens the flavors. Each bite delivers a satisfying contrast of textures: crunchy edges, fluffy interiors, and a lively citrus kick that keeps the dish light and exciting.

Perfect as a side for grilled meats, roasted vegetables, or even as a snack on its own, Fried Smashed Potatoes with Lemon are simple yet impressive. Their combination of crispiness, tender interior, and zesty brightness makes them a versatile addition to any meal. This recipe demonstrates how a classic comfort food can be elevated with minimal ingredients and a touch of creativity.

Total Time: 60 minutes
Yield: 6-8 servings 1x

Ingredients

Units Scale

Potatoes

1/4 cup olive oil
2 pounds baby potatoes
3 cloves garlic, sliced

Dressing

3 tablespoons fresh lemon juice
3 tablespoons olive oil
2 tablespoons chopped fresh parsley leaves
1 tablespoon chopped fresh thyme leaves
2 lemons, zested
Kosher salt
Fresh ground black pepper
1/4 cup Parmesan cheese
2-3 basil leaves, chiffonade cut

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Instructions

In a large stockpot, add the potatoes with enough cold water to cover by a few inches. Bring the water to a boil over medium heat and cook until the potatoes are tender, about 20 to 25 minutes. Using a colander, drain the potatoes and allow to sit for 5 minutes.
On a plate or cutting board, uses the palm of your hand to press the potatoes until lightly smashed.
In a large, nonstick skillet, heat oil over medium-high heat cook the garlic until fragrant, about 1 minutes, then discard the garlic. In batches, add the potatoes and cook, without stirring, until the bottoms turn golden brown, about 5 to 8 minutes. Using a spatula, turn the potatoes over and cook, drizzling with oil, if needed, until golden brown on the other side for another 5 to 8 minutes.
In the meantime, using a small bowl, whisk the oil, lemon juice, parsley, thyme, and lemon zest. Season with salt and pepper, to taste.
Spoon the dressing over the potatoes and toss gently until coated. Season with salt and pepper, to taste.
Transfer the potatoes to a serving bowl. Sprinkle with Parmesan and basil to serve.

Author: Recipe Maker
Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Side Dishes
Cuisine: Italian Recipes