|I was so excited for this week's recipe swap: POTATOES! One of my most favorite things. I thought for sure that C would love this dish since he loves mashed potatoes with skin. Turns out, I was wrong. He didn't like the olive oil flavor. I told him that he loves to dip bread in olive oil. He asked if I like ketchup, I responded that I did. He said "do you like ketchup on cheesecake?" Um no, but olive oil on potatoes isn't exactly the same as cheesecake with ketchup. Anyhow, I really enjoyed these potatoes even though C did not. I will make them again with just butter and see what he says...but he also said he missed the milk in the potatoes. Sigh. Thanks to DeLish for the recipe and thanks to A Taste of Home Cooking for coordinating the swap.|
1 pound new potatoes, washed & cleaned
4 garlic cloves, whole, peeled & smashed
1 tablespoon extra virgin olive oil
1 tablespoon lemon juice
¼ teaspoon lemon zest
¼ teaspoon Kosher salt
¼ teaspoon pepper
1 ½ teaspoon dried rosemary (or 1 teaspoon fresh, chopped small)
1 tablespoon butter
Place the potatoes, skins on, in a small pot along with the garlic cloves. Add water until the potatoes are immersed. Turn the stove on high & bring to a boil.
Meanwhile whisk together the olive oil, lemon juice & zest, salt, pepper & rosemary.
After the little spuds have been boiling for about 25 minutes (stick a butter knife in- if the potato falls off with little or no resistance, the potatoes are done! Better to have a little resistance because the spuds will continue cooking in the hot water.) Drain the water & place the potatoes & garlic cloves together in a mixing bowl. Using the back of a large spoon, "smash" each potato & garlic clove, leaving nice, large lumps. Drizzle the lemon oil dressing over all of the potatoes, add the butter, smash & toss with a spoon.
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