There are plenty of delicious things to be done with a new potato. If you haven’t tried forking them yet, you must – cooked new potatoes are squished with a fork (or use your hand) to flatten them, then cooked in a hot pan until golden and crispy-edged. The quick lemony vinaigrette elevates them to a whole new level that’s perfect for summer supping. This is what I would make if I lived in a French farmhouse or Italian villa, and serve them outside on one of those long rustic tables that instantly make you think of Martha Stewart or Pinterest. With plenty of wine, natch.
Either that or I’d serve them for dinner with pan-fried fish and sliced cucumbers on the living room floor to a little boy who needs a bath after cleaning up his Lego and picking up his socks.
Forked Lemon Potatoes
Adapted from Giada De Laurentiis.
1 1/2-2 lb. new or fingerling potatoes
olive or canola oil, for cooking
3 cloves garlic, peeled and halved
3 Tbsp. olive oil
zest and juice of a lemon
2 tsp. chopped fresh thyme
salt and freshly ground black pepper
Put the potatoes into a medium-large saucepan and add enough water to cover them by a couple inches. Bring to a boil and simmer until the potatoes are tender, about 20-25 minutes. Drain them well, then spread out on a baking sheet. Press down on each gently with the back of a fork to flatten each potato.
In a large, heavy skillet, heat a generous drizzle (a few tablespoons) of oil over medium-high heat. Add the garlic and cook until fragrant and lightly brown, about 1 minute. Remove the garlic and discard. Add the potatoes in batches, without crowding the pan, and cook, without stirring, until the bottoms turn golden brown, about 5 minutes. Flip with a thin spatula and cook for another 4-5 minutes, until golden on the other side.
In a small bowl or jar, whisk or shake together the oil, lemon zest and juice, thyme, salt and pepper. Spoon the dressing over the potatoes and serve.
July 25 2012 06:42 pm | veg