Potatoes Da Delfina

• 1 1/2 lbs small creamer potatoes, preferably yukon gold (about 16)
• peanut oil
• sea salt (preferably gray salt)
• fresh ground black pepper
• 1/4 cup chopped fresh flat-leaf Italian parsley
• 2 teaspoons grated lemons, zest of
• 1/4 cup extra virgin olive oil
• 1/4 cup chopped garlic

1. Put the potatoes in a large pot of cold, well salted water to cover.
2. Bring to a boil and cook until a knife slips in easily, 15 to 20 minutes.
3. Drain the potatoes.
4. Place on a cookie sheet and refrigerate until cool.
5. When they are cool enough to handle, hold 1 between your hands as if you were clapping and press gently with the heel of 1 hand.
6. You want to smash the potato to about a 1/2-inch thickness while keeping it in 1 piece.
7. The skin will split, but the potato should not fall apart.
8. Repeat with the remaining potatoes.
9. You can prepare the potatoes to this point several hours ahead.
10. Pour 1/2-inch of peanut oil in the large skillet and heat over moderately high heat.
11. Combine the parsley, garlic, and lemon zest in a serving bowl and set aside.
12. When the oil begins to smoke, carefully put the smashed potatoes in the oil and cook on both sides until crisp and well browned, 8 to 10 minutes.
13. With a slotted spoon, transfer to paper towels to drain.
14. Season with salt and pepper.
15. Heat the olive oil in a small skillet over moderately high heat.
16. Add the garlic and saute until lightly browned.
17. With a slotted spoon, transfer the garlic to the bowl with the parsley-lemon mixture.
18. When the potatoes are ready, add them to the garlic mixture and toss gently.
19. Serve immediately.
20. Save the leftover garlic oil and use it to dress a salad or vegetables the following day.

creamer potatoes, peanut oil, salt, fresh ground black pepper, parsley, grated lemons, extra virgin olive oil, garlic

Taken from www.food.com/recipe/potatoes-da-delfina-106744 (may not work)