Spanish-Style Potatoes

One more delicious potato recipe you may want to try for your Thanksgiving feast.  These potatoes have a thin crispy outside with a very tender inside.  The garlic and parsley, along with butter and lemon zest give it the finishing touch.  

Those garlic fries you love to order in a restaurant, this is the potato version.  Peeling all these baby potatoes takes a little patience, but it is well worth the effort.

As Always,

ENJOY!

Recipe adapted from the Tasting Table Test Kitchen

iNGREDIENTS

3 pounds baby Yukon Gold potatoes, peeled

Kosher salt, to taste

⅓ cup minced Italian parsley

2 large garlic cloves, smashed and minced

⅓ cup olive oil

Flaky sea salt, to taste

2 tablespoons unsalted butter

1 small lemon, for zesting

DIRECTIONS

1. Place the potatoes in a large pot and cover with cold water by 1 inch. Salt the water generously and bring to a low boil, partially covered, over medium-high heat. Cook until the potatoes are fork tender, 20 to 25 minutes.

2. Meanwhile, in a small bowl, combine the parsley and garlic.

3. Strain the cooked potatoes and transfer them to a towel-lined sheet tray.

4. In a large sauté pan, heat the olive oil over medium-high heat. Add the potatoes and cook, shaking the pan occasionally, until the potatoes are light golden brown, 5 minutes. Add 2 tablespoons of the parsley mixture, along with a pinch of flaky sea salt, and continue to cook, shaking the pan and stirring with a wooden spoon, until the garlic and parsley are fragrant and crispy, 1 to 2 minutes. Add the butter and the remaining parsley mixture.

5. Using a Microplane, zest the lemon directly over the potatoes. Stir to combine and cook 1 minute more. Remove from the heat and season to taste with flaky sea salt. Transfer to a platter and serve.