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Bobby Flay's Lemon Potatoes

Bobby Flay’s restaurants have traditionally centered on the cuisine of the Southwest or of Spain. The menu of his new restaurant, Gato, will encompass regions around the Mediterranean — Spain, yes, but Italy, Provence, Greece, North Africa. “Lots of citrus,” he said, like the Meyer lemon in this recipe for crushed potatoes. (The New York Times)

Ingredients

FOR THE MEYER LEMON VINAIGRETTE

  • 2 tablespoons Meyer lemon juice
  • 1 ½ teaspoons Dijon mustard
  • ¼ cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 teaspoon finely chopped fresh flat-leaf parsley leaves
  • ½ teaspoon finely chopped fresh oregano

FOR THE POTATOES

  • 2 pounds Yukon Gold potatoes, peeled and diced
  • Kosher salt
  • ½ cup crème fraiche
  • Finely grated zest of 1 Meyer lemon
  • 2 tablespoons finely chopped fresh flat leaf parsley
  • 2 teaspoons finely chopped fresh oregano
  • 2 teaspoons finely chopped fresh chives
  • Ground black pepper
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      359 calories; 19 grams fat; 5 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 1 gram polyunsaturated fat; 43 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 5 grams protein; 14 milligrams cholesterol; 563 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. For the Meyer lemon vinaigrette: In a medium bowl, whisk together lemon juice and mustard until combined. Slowly add olive oil, whisking until emulsified. Season to taste with salt and pepper. Stir in parsley and oregano; set aside.
  2. For the potatoes: Put potatoes in a medium saucepan, cover with cold water by 2 inches and add 1 tablespoon kosher salt. Bring to a boil over high heat, reduce to simmer, cover and cook until fork-tender, about 20 minutes. Drain well, return potatoes to the pan and put back over low heat, stirring a few times, to dry well.
  3. Add crème fraîche, lemon zest, parsley, oregano and chives. Season to taste with salt and pepper. Gently crush with a potato masher until combined. If desired, potatoes may be covered and kept in a warm oven for up to 30 minutes. To serve, transfer to a bowl and drizzle with Meyer lemon vinaigrette while still hot.

35 minutes

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