I don’t think I’ve met a potato I haven’t at least grudgingly devoured, as long as there was salt and pepper nearby. Potatoes are my comfort food. If I have a stomach ache, french fries will fix it. So these smashed, fried, and garlicky potatoes are an instant favorite for me. They’re especially good under a few fried eggs. Enjoy!

INGREDIENTS:

2 potato, cut into wedges

2 cups olive oil

4 cloves garlic, minced

2 tablespoons parsley, finely chopped

1 half lemon, squeezed

kosher salt and freshly ground pepper to taste

DIRECTIONS:

Toss potatoes in a pot of water, bring up to a boil, and cook until tender but still a bit hard in the middle, about 8 to 10 minutes of boiling. Drain, pat dry, and smash each wedge with the back of a fork into a little smashed disc.

Add the olive oil to a pan, the oil should be about 2 inches deep, with at least two inches of pan above it. Bring to about 325F, add the potatoes and cook, turning once, until golden brown. Drain onto a paper towel. Turn up the heat to 400F. Add the potatoes again, until a deep golden brown (about another 3 minutes). And drain on paper towels again.  Mix with with garlic, parsley, lemon, salt and pepper.