Spring has sprung and I am craving clean, bright flavors. Smashed New Potatoes with Lemon Parsley and Garlic are a lighter and bolder flavored take on traditional boiled new potatoes with butter and parsley.
In this recipe, a bit of olive oil, white wine and lemon juice replace the vat of melted butter that boiled potatoes can absorb. The flavor is boosted with a dose of garlic, lemon zest and fresh chopped parsley. Parmesan cheese is added to finish the dish. The result? A side dish that is fresh, healthy and the perfect companion to any grilled main dish.
Smashed New Potatoes with Lemon Parsley and Garlic are great served warm or at room temperature. You may be tempted to eat the leftovers cold straight from the refrigerator. If you can refrain, I suggest turning the leftover potatoes into potato cakes. Serve the cakes with with a fresh tomato salad and you have a tasty, sophisticated lunch!
Smashed New Potatoes with Lemon Parsley and Garlic
3 pounds new potatoes, washed
1/4 cup olive oil
1 cup chopped yellow onions
1/4 cup chopped garlic
2 teaspoons kosher salt
1/2 teaspoon coarse ground pepper
1 Tablespoon grated lemon zest
1 cup dry white wine
1/4 cup fresh lemon juice
1 cup chopped parsley
3/4 cup grated parmesan cheese
1. Fill a stock pot with cold water. Add a generous amount of salt. The water should taste like sea water. Add the potatoes to the water. Turn the heat to high. Bring the water to a boil and cook the potatoes until they pierce easily with the tip of a knife. When the potatoes are fork tender, drain them into a colander. Set the potatoes aside.
2. In the same pot you cooked the potatoes, add the olive oil. Put the pot on the stove and bring the head to medium. Add the onions and cook on medium heat, stirring frequently, for 2 minutes. Add the garlic, salt, and pepper to the onions. Cook over medium heat, stirring frequently, for 2 minutes. Add the lemon zest, wine and lemon juice to the onion garlic mixture. When the mixture comes to a boil, turn off the heat. Put the drained potatoes back into the stock pot.
3. Using a potato masher or the back of a wooden spoon, smash the potatoes into the onion mixture. Keep smashing until 3/4 of the potatoes are mashed. Some bits of whole potato are all right. Add the parsley and parmesan cheese to the potatoes. Stir the potatoes until the parsley and cheese is well blended. Taste the potatoes and add more kosher salt and/or pepper if desired.
4. Serve the potatoes warm or at room temperature.
Recipe ©Sally James Mathis
Photography © Taylor Mathis