Italian Potatoes

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 1/2 lbs yukon gold potatoes, about 16
• 4 -6 cups peanut oil
• sea salt, to taste
• ground black pepper, to taste
• 1/4 cup flat leaf parsley, chopped
• 2 teaspoons lemon zest
• 1/4 cup extra virgin olive oil
• 1/4 cup garlic, chopped

Recipe

• 1 wash potatoes, place in a large pot, and cover with cold water.
• 2 bring potatoes to a boil and cook until potatoes are done all the way through, 15-20 minutes.
• 3 drain and place in a single layer on a cookie sheet and place in refrigerator until cool.
• 4 when potatoes are cooled completely, place 1 potato between the heel of your hands and smash the potato until the skin begins to split and it is about 1/2 thick. do this with all of the potatoes.
• 5 pour the peanut oil in a large skillet until you have about 1/2 of oil. and place over med-high heat.
• 6 in a large bowl combine parsley and lemon zest. stir to combine and set aside.
• 7 when to oil begins to smoke, place the potatoes in and cook till brown and crisp on both sides, about 8-10 minutes.
• 8 remove from oil, place on paper towels to drain, and season with salt and pepper. set aside.
• 9 in a small skillet heat olive oil over med-high heat and add the garlic and watch as it begins to brown remove the garlic and place in the bowl with the parsley and lemon zest.
• 10 add the potatoes to this mixture and toss to coat.
• 11 serve.