Forked Lemon Potatoes
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.