Crispy on the outside and creamy, soft on the inside our Lemon Garlic Smashed Potatoes are boiled in their peels, smashed, bathed in olive oil, baked until crispy then drizzle a splash charred lemon (a brilliant Rachel Ray tip).


6 Yukon Gold medium-sized potatoes, peel on
2 tablespoons Garlic olive oil (or fresh extra virgin)
1 fresh fried lemon, cut in half horizontally
Kosher salt and freshly ground pepper to taste


Heat oven to 450 degrees. Boil potatoes on medium heat and cook until tender, about 20 minutes. Drain and allow to dry. On cutting board or counter, press down on the potatoes, one at a time, with palm of hand or the bottom of a measuring cup until lightly smashed but not flattened. Place in large bowl. Pour olive oil over potatoes and gently toss. Place on parchment line baking sheet. Sprinkle salt and pepper. Bake until crispy and golden, about 5 to 7 minutes. Remove from oven. Drizzle lemon on potatoes. Serve immediately. 


Charred lemon: Add 1 tsp olive oil to small saute pan on medium heat. Place lemon flesh side down and cook until lightly charred.