potatoes, boiled with salt, then cooled slightly and smashed between the your palms to break the skin, the “smashed” potatoes are browned in olive oil until they are crusty outside and creamy within.
1-1/2 pounds creamer potatoes (Yukon Gold preferred, about 16)
1 tablespoon salt
oil for frying
1/4 cup extra virgin olive oil
2 teaspoons lemon zest
1/4 cup chopped fresh Italian flat-leaf parsley
Put the potatoes in a large pot with generously salted water to cover. Bring to a boil and cook until a knife slips in easily, 15 to 20 minutes. Drain the potatoes. When they are cool enough to handle, hold one between your hands as if you were clapping and press gently with the heel of your hand. You want to smash the potato to about a half-inch thickness while keeping it in one piece. The skin will split, but the potato should not fall apart. Repeat with the remaining potatoes. You can prepare the potatoes to this point several hours ahead.
Put a half-inch of peanut oil in a large skillet and heat over moderately high heat. When the oil begins to smoke, carefully put the smashed potatoes in the oil and cook on both sides until crisp and well-browned, about 8 to 10 minutes. Transfer to paper towels to drain. Season with salt and pepper.
While the potatoes cook, combine the parsley and lemon zest in a serving bowl. Heat the olive oil in a small skillet over moderately high heat, then add to the bowl with the parsley-lemon mixture, drizzle over the potatoes . Serve immediately.