Spanish Style Potatoes

By lorik

Ingredients

• 3 pounds baby Yukon Gold potatoes, peeled
• Kosher salt, to taste
• 1/3 cup minced Italian parsley
• 2 large garlic cloves, smashed and minced
• 1/3 cup olive oil
• Flaky sea salt, to taste
• 2 tablespoons unsalted butter
• 1 small lemon, for zesting

Details

Servings 4
Adapted from tastingtable.com

Preparation

Step 1

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.