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  Lemon Smashed Potatoes


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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