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THE ENTERTAINING ISSUE - November December Issue 2018

Forked Lemon Potatoes
Forked Lemon Potatoes.html

Forked Lemon Potatoes

July/August 2012

From Julie Van Rosendaal

If you haven’t tried forked potatoes yet, you must. Cooked new potatoes are flattened with a fork, then cooked in a hot pan until they’re golden and crisp. The quick lemony vinaigrette elevates them to a whole new level that’s perfect for summer supping. Adapted from a Giada De Laurentiis recipe.

1-1/2 to 2 lb. new or fingerling potatoes

olive or canola oil, for cooking

3 garlic cloves, peeled and halved


3 T. olive oil

zest and juice of a lemon

2 t. 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 of inches. Bring the water to a boil, then turn the heat down and simmer the potatoes until they’re tender, about 20 to 25 minutes. Drain them well, then spread them on a baking sheet. Gently press down on each potato with the back of a fork to flatten it.

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 browned, about 1 minute. Remove the garlic and discard. Add the potatoes in batches, without crowding the pan, and cook them, without stirring, until the bottoms turn golden brown, about 5 minutes. Flip the potatoes and cook them for another 4 to 5 minutes, until they’re 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.

Serves 6.

Vegetables and Salads