Crushed Potatoes with Lemony Brown Butter

By Jahel

Ingredients

• 1 1/2 lb small round potatoes
• 2 lemons
• 6 T unsalted butter
• 2 T olive oil
• 1/2 c chopped chives
• Sea salt
• Sour cream

Preparation

Step 1

In a 4 to 5 quart sauce pan, cook potatoes in enough salted boiling water to cover for about 12 to 15 minutes or until tender. Drain. Once cool enough to handle, lightly crush each potato to expose sides and break up slightly.

Step 2

Meanwhile, finely slice one lemon, removing seeds. Cut remaining lemon in half. Reserve half for zesting and juicing; cut remaining half into wedges. In a large skillet heat butter over medium. Cook, swirling occasionally, until butter has started to brown, 5 to 7 minutes. Add olive oil and lemon slices. Season with salt and pepper. Cook 3 to 4 minutes or until lemon edges start to sizzle and brown. Remove and reserve lemon slices.

Step 3

Add crushed potatoes to skillet. Season with salt and pepper. Cook six minutes or until potatoes have started to brown slightly around edges, turning once. Remove from heat. Zest and juice reserved lemon half over potatoes.

Step 4

Transfer to a serving platter with lemon slices. Scatter with chives, flaky sea salt, and additional pepper. Serve with lemon wedges and, if desired, sour cream.