Olive Oil Smashed Potatoes
(from iGekkie’s recipe box)
Idaho and russet potatoes have a higher starch content and lower moisture, resulting in a mealier texture when cooked. This means they absorb more moisture and tend to fall apart when boiled. Thus, if you prefer a smoother texture, use mealy potatoes but steam rather than boil.
Prep time: 10 minutes
Cook time: 25 minutes
Serves 6 people
Ingredients
- 2 pounds small Yukon gold potatoes
- 3/4 cup extra-virgin olive oil
- 1 lemon, zested
- Salt and pepper
Directions
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Put the potatoes in a large saucepan with salted cold water to cover and bring to a boil over high heat. Cook until tender, about 15 minutes. Drain and return to the pot. Smash the potatoes with a large fork or potato masher.
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Add lemon zest and olive oil. Fold into potatoes. Season with salt and pepper, to taste.