What you need...
1 lb. mixed fingerling potatoes, any kind will work fine, washed
the zest of 1 lemon
the juice of 1 lemon
the juice of half an orange
1/4 olive oil
1 clove garlic, chopped
small handful of parsley, chopped
salt & pepper
Wash the potatoes and place in the bottom of a medium sized pot. Add water to cover plus about 2 inches. Turn to high heat and cook until they begin to boil, cut the heat back to medium and allow to cook for about 20 minutes or until fork tender. Remove from heat, drain and set aside. In the meantime, mix all remaining ingredients in a small jar and shake well to combine. Once the potatoes have cooled for about 5 minutes, gently smash them into discs with palm of your hand. Add a 2 count of olive oil to a sauté pan (I added a few more cloves of garlic just because I LOVE them) and heat to medium/high heat. Once it is hot, add the potatoes in a single layer. Cook 2 minutes per side. Remove potatoes, add to a serving dish and pour dressing over. Serve hot.
What you need - flying saucers w/ roasted asparagus and beef tenderloin. |
Boil the potatoes until fork tender, allow to cool for about 5 minutes, then gently smash with your palm. |
Add all other ingredients to a jar and shake it up! |
Saute on high heat 2 minutes per side. |
Add to a dish and top with dressing. |
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