25 minutes
A delightful side dish of new potatoes crushed with lemon juice and olive oil, seasoned to perfection.
to taste
New Potatoes, rinsed and lightly scrubbed if needed
0 lb
to taste
Lemon, halved
each
1. Boil Potatoes
Place the new potatoes into a pot, covering them with cold water by about 2 inches. Season the water generously with kosher salt. Bring the water to a gentle boil and cook the potatoes until they are very tender, which should take about 15 to 20 minutes. The potatoes are ready when they can be easily pierced with a fork.
2. Reserve Cooking Water and Drain Potatoes
Before draining the potatoes, scoop out about ½ cup of the cooking water and set it aside. Drain the potatoes and return them to the pot.
3. Crush Potatoes
Using a potato masher, fork, or wooden spoon, crush the potatoes to your desired consistency. The texture should be slightly chunky but well broken down.
4. Add Lemon Juice
Squeeze the juice of one lemon over the crushed potatoes. This step is crucial as the lemon juice will infuse the potatoes with a bright, fresh flavor that balances the richness of the olive oil.
5. Season and Add Olive Oil
Season the crushed potatoes with ½ teaspoon of salt, freshly ground black pepper, and add ¼ cup of extra-virgin olive oil. To adjust the texture, sprinkle some of the reserved cooking water over the potatoes and crush them a few more times to blend everything together.
6. Adjust Seasoning and Serve
Taste the potatoes and adjust the seasoning if needed. You can add more lemon juice, salt, pepper, or olive oil to your liking. If the potatoes seem too dry, add a bit more of the reserved cooking water until you achieve the desired consistency. Serve the lemony crushed new potatoes as a delightful side dish. If you like, garnish with fresh herbs for an extra touch of flavor and color.
Since olive oil is a key flavor component, opt for a high-quality extra virgin olive oil. Its fruity and peppery notes will enhance the overall taste of the dish.
The star of the dish is the potato, so select high-quality new or baby potatoes for their tender skin and creamy texture. Look for small, evenly-sized potatoes to ensure uniform cooking.
To add depth, gently warm the olive oil with a clove of smashed garlic, a sprig of rosemary, or a few strips of lemon zest to infuse it with additional flavor before drizzling it over the potatoes.
Fresh herbs like parsley, dill, or chives add color and a fresh, herby brightness that contrasts beautifully with the rich olive oil and zesty lemon. Chop them finely and sprinkle over the potatoes just before serving to retain their vibrant color and flavor.
Start the potatoes in cold, salted water to ensure they cook evenly from the inside out. Cook until they are fork-tender but not falling apart. Overcooking will make them too mushy when crushed.
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