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    Potatoes "Da Delfina"

    Source of Recipe

    Michael Chiarello

    List of Ingredients

    1 1/2 lbs small creamer potatoes, preferably yukon gold (about 16)
    peanut oil
    sea salt (preferably gray salt)
    fresh ground black pepper
    1/4 cup chopped fresh flat-leaf Italian parsley
    2 teaspoons grated lemons, zest of
    1/4 cup extra-virgin olive oil
    1/4 cup chopped garlic

    Recipe

    Put the potatoes in a large pot of cold, well salted water to cover.
    Bring to a boil and cook until a knife slips in easily, 15 to 20 minutes.
    Drain the potatoes.
    Place on a cookie sheet and refrigerate until cool.
    When they are cool enough to handle, hold 1 between your hands as if you were clapping and press gently with the heel of 1 hand.
    You want to smash the potato to about a 1/2-inch thickness while keeping it in 1 piece.
    The skin will split, but the potato should not fall apart.
    Repeat with the remaining potatoes.
    You can prepare the potatoes to this point several hours ahead.
    Pour 1/2-inch of peanut oil in the large skillet and heat over moderately high heat.
    Combine the parsley, garlic, and lemon zest in a serving bowl and set aside.
    When the oil begins to smoke, carefully put the smashed potatoes in the oil and cook on both sides until crisp and well browned, 8 to 10 minutes.
    With a slotted spoon, transfer to paper towels to drain.
    Season with salt and pepper.
    Heat the olive oil in a small skillet over moderately high heat.
    Add the garlic and saute until lightly browned.
    With a slotted spoon, transfer the garlic to the bowl with the parsley-lemon mixture.
    When the potatoes are ready, add them to the garlic mixture and toss gently.
    Serve immediately.
    Save the leftover garlic oil and use it to dress a salad or vegetables the following day

 

 

 


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