Lemon Oil Smashed Potatoes

1. 1

   In a large saucepan, add potatoes and water to cover by 1-inch.

2. 2

   Bring to boil over high heat.

3. 3

   Lower the heat to a simmer, and cook until tender, about 25 to 30 minutes.

4. 4

   Dry by setting out on a board or in a colander.

5. 5

   Quarter potatoes and set on a sheet pan in 1 layer to dry.

6. 6

   Once they're dry, place potatoes in a bowl.

7. 7

   Mash with a fork until broken up but not smooth.

8. 8

   Add pepper, chives, thyme and tarragon.

9. 9

   Season with salt.

10. 10

    Mix well.

11. 11

    Add the oil a half cup at a time.

12. 12

    You may find you do not need all the oil.

13. 13

    Add lemon zest, if using.

14. 14

    Mix well.

15. 15

    Chef's note: Cook the potatoes whole so they don't get water logged and dilute the flavor.

* Per serving · 4 servings · Values may vary.

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