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Description
Food Network Magazine
Ingredients
US|METRIC
6 SERVINGS
- 2 lb. red skinned potatoes (about 6)
- kosher salt
- 1/2 cup EVOO (plus more for drizzling)
- 3 cloves garlic (smashed)
- 2 lemon zest (wide strips)
- 2 sprigs thyme
- 1 sprig rosemary
- freshly ground pepper
- 1 Tbsp. chopped fresh chives
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Directions
- Put the potatoes in a large saucepan and cover with cold water by 1 inch. Add a generous pinch of salt, bring to a simmer and cook until the potatoes are easily pierced with a knife, about 40 minutes. Reserve 1/2 cup cooking water, then drain the potatoes and return to the saucepan.
- Meanwhile, combine the olive oil, garlic, lemon zest, thyme and rosemary in a small saucepan over medium heat. Cook until the garlic starts to sizzle, about 30 seconds. Reduce the heat to medium low and cook until the garlic has softened and browned, 2 to 3 more minutes. Remove from the heat and discard the lemon zest and herb sprigs with a slotted spoon.
- Add the garlic and oil to the saucepan with the potatoes along with 3/4 teaspoon salt and a few grinds of pepper. Lightly smash with a potato masher, gradually adding the reserved cooking water as needed, until combined. Transfer to a serving dish and drizzle with olive oil; top with the chives just before serving.
NutritionView More
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270Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories270Calories from Fat160 |
% DAILY VALUE |
Total Fat18g28% |
Saturated Fat2.5g13% |
Trans Fat |
Cholesterol |
Sodium140mg6% |
Potassium720mg21% |
Protein3g |
Calories from Fat160 |
% DAILY VALUE |
Total Carbohydrate26g9% |
Dietary Fiber4g16% |
Sugars2g |
Vitamin A2% |
Vitamin C25% |
Calcium4% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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