Smashed Lemon Garlic Potatoes with Chives
Boiled until tender, smashed flat, then roasted crisp with garlic and bright lemon.
Dietary
Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover
Baby potatoes are boiled until tender, smashed into craggy rounds, and roasted at high heat until the edges turn golden and crisp. A finishing drizzle of garlic-infused olive oil and lemon juice adds brightness, while fresh chives bring a mild onion note. These make a versatile side for roasted meats, grilled fish, or a simple weeknight dinner.
Ingredients
- 2 pounds baby potatoes
- 1 tablespoon kosher salt, plus more to taste
- 1/4 cup olive oil
- 4 garlic cloves, minced
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh chives, finely chopped
- 1/2 teaspoon black pepper, freshly ground
- 1/4 teaspoon flaky sea salt, for finishing
Method
-
Place the baby potatoes in a 6-quart saucepan and cover with cold water by 2 inches. Add the kosher salt.
-
Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork-tender.
-
Drain the potatoes well and let them cool for 10 minutes until safe to handle.
-
Preheat the oven to 450°F. Line a 9x13-inch baking sheet with parchment paper.
-
In a small bowl, stir together the olive oil and minced garlic.
-
Arrange the boiled potatoes on the prepared baking sheet, spacing them apart, and use the bottom of a glass or measuring cup to smash each one flat to about 1/2-inch thickness.
-
Brush or drizzle the garlic oil evenly over the smashed potatoes, making sure to coat the edges, then season with black pepper.
-
Roast until the edges are deeply golden and crisp, flipping halfway through with a spatula.
-
Remove from the oven and drizzle with lemon juice and lemon zest while still hot.
-
Sprinkle with fresh chives and flaky sea salt, then serve immediately.
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Smashed Lemon Garlic Potatoes with Chives
Baby potatoes are boiled until tender, smashed into craggy rounds, and roasted at high heat until the edges turn golden and crisp. A finishing drizzle of garlic-infused olive oil and lemon juice adds brightness, while fresh chives bring a mild onion note. These make a versatile side for roasted meats, grilled fish, or a simple weeknight dinner.
1 hr 5 min 4 servings 245 cal
Ingredients
- 2 pounds baby potatoes
- 1 tablespoon kosher salt, plus more to taste
- 1/4 cup olive oil
- 4 garlic cloves, minced
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh chives, finely chopped
- 1/2 teaspoon black pepper, freshly ground
- 1/4 teaspoon flaky sea salt, for finishing
Method
- 1
Place the baby potatoes in a 6-quart saucepan and cover with cold water by 2 inches. Add the kosher salt.
- 2
Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork-tender.
- 3
Drain the potatoes well and let them cool for 10 minutes until safe to handle.
- 4
Preheat the oven to 450°F. Line a 9x13-inch baking sheet with parchment paper.
- 5
In a small bowl, stir together the olive oil and minced garlic.
- 6
Arrange the boiled potatoes on the prepared baking sheet, spacing them apart, and use the bottom of a glass or measuring cup to smash each one flat to about 1/2-inch thickness.
- 7
Brush or drizzle the garlic oil evenly over the smashed potatoes, making sure to coat the edges, then season with black pepper.
- 8
Roast until the edges are deeply golden and crisp, flipping halfway through with a spatula.
- 9
Remove from the oven and drizzle with lemon juice and lemon zest while still hot.
- 10
Sprinkle with fresh chives and flaky sea salt, then serve immediately.
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