What goes better with a steak dinner than potatoes? These are a twist on the standard baked or mashed variety, and they're super simple as well. And, when it comes to cooking, I live by my mama's motto: Simple, but elegant! I live for meals that taste great, look great, but don't stress me out in the kitchen. Besides, when you're making a romantic dinner at home, who wants to be stressed out over the cooking?! Spend your precious time choosing the perfect music to accompany your meal and inspire some after dinner dancing with your love!
2 pounds baby or fingerling potatoes
1/4 cup plus 3 tablespoons olive oil, plus more as needed
3 cloves garlic, minced
grated zest of 2 lemons
3 tablespoons lemon juice
2 tablespoons fresh parsley
1 tablespoon fresh thyme
1/2 teaspoon salt
1/2 teaspoon pepper
Put the potatoes in an 8-quart pot with enough salted water to cover by 2 inches. Bring the water to a boil and cook until the potatoes are tender, about 20 minutes. Drain the potatoes and all to dry 5 minutes. Using the palm of your hand, gently press the potatoes until lightly smashed.
In a large skillet, heat 1/4 cup of the oil over medium-high heat. Add the garlic and cook until fragrant and lightly brown, about 1 minute. In batches, add the potatoes and cook, without stirring, for 5-8 minutes, until the bottoms turn golden brown. Using a spatula, turn the potatoes over and cook, drizzling with oil if needed, for 5-8 minutes longer, until golden brown on the underside. Transfer to a serving bowl once cooked.
In a small bowl, whisk together the remaining 3 tablespoons oil, lemon zest, lemon juice, parsley, salt, and pepper.
Spoon the dressing over the potatoes and toss gently until coated. Season to taste with salt and pepper.
Recipe adapted from Weeknights with Giada, by Giada de Laurentiis.