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INGREDIENTS 3 pounds small red-skinned potatoes, washed well and trimmed, but not peeled) 2 lemons, zested and juiced 1 Tablespoon olive oil or butter (optional) salt to taste DIRECTIONS Boil potatoes until fork tender. Drain well and place back into pot. Using a potato masher, smash the potatoes a few times just to break them up. Add the lemon zest and, if using, the olive oil or butter, and smash until the zest is distributed. Using a large spoon, mix in half the lemon juice and a pinch of salt. Taste and adjust with juice and salt as desired. Keep warm over low heat, stirring occasionally, or serve at room temperature. LEFTOVER RECIPE Spread cold potatoes on a oiled or buttered cookie sheet. Heat in a 400 degree oven until the edges are browned and the center is hot. Serve immediately. Copyright © 2013 Stefanie Samara Hamblen |
