Gluten Free Lemon Fried Red Potatoes. A nice light side dish to have in the summer.
This recipe is easy to prepare and only 6 ingredients plus salt and pepper to taste.
The lemon zest adds the perfect tangy kick!
- 1 pound organic baby red potatoes
- 1 tbsp organic extra virgin olive oil, plus 2 tbsp for the pan
- zest and juice of 1 lemon
- 2 garlic cloves, minced
- 1 tbsp chopped fresh organic parsley
- 1 tsp fresh organic thyme leaves (I used dried because I didn’t have fresh)
- salt and pepper to taste
Bring a large pot of salted water and the potatoes to a boil over high heat. Cook the potatoes for 20 to 25 minutes until tender. Drain the potatoes and allow them to cool for 5 to 10 minutes.
Meanwhile, make the dressing. In a small bowl, add 1 tablespoon of olive oil, lemon zest, lemon juice, garlic, parsley, and thyme. Season with salt and pepper. Whisk together until combined. Set aside.
Once the potatoes have cooled slightly, place potatoes into a large saute pan with remaining olive oil and cut into halves or quarters and smash with the back of a large spoon (be careful as you do this or you will have potatoes going everywhere). Pour dressing over the potatoes and fry turning potatoes as needed, until all sides are golden brown. Add more oil to the pan if needed.
Transfer the potatoes to a serving bowl, and season with salt and pepper to taste and serve.