Olive Oil Drowned Potatoes with Lemony Onions and Herbs

SERVES: 4

This recipe is all about the olive oil. You’ll drench salted, boiled potatoes in extra virgin olive oil and luxuriate in the deliciousness. It sounds like a lot of olive oil, and it is. That’s precisely the point. No need to break the bank in the olive oil department, but definitely seek out something that is “extra virgin” and “cold pressed” which will ensure the best flavor. Lucini and California Olive Ranch both make relatively affordable olive oils that taste great when used liberally as in this recipe

Active Time: 30 Mins

Total Time: 30 mins

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Produce

  • 2 pounds yukon gold potatoes

     

  • ½ small red onion

     

  • 1 big handfuls of mixed tender herbs (cilantro, basil, parsley, dill, chives)

     

  • 2 lemons

Pantry

  • ⅓ cup olive oil, plus more for drizzling

     

  • Kosher salt, freshly ground black pepper

1. Cook the potatoes:

  • If your potatoes are larger than the size of your palm, cut them in half crosswise. Otherwise, cover 2 pounds yukon gold potatoes with 3 quarts water in a large pot. Season with 1 cup Diamond kosher salt (or ¾ cup Morton’s), and bring to a simmer over medium heat. Simmer until tender when pierced with a fork, but not falling apart and mushy. The timing will vary depending how big your potatoes are so just keep checking.
  • Drain the potatoes.

2. Make the lemony onions:

  • While the potatoes cook, thinly slice ½ small red onion through the root end. If you have a large one, just use about a quarter of it.
  • Combine the red onion with a big pinch of salt, and the juice of half one lemon, squeezing together to help them macerate in the lemon juice. Set aside.
  • Cut the remaining lemon in half.

3. Assemble:

  • Once the potatoes are drained but still warm, break them apart with your hands or crush them with the bottom of a glass measuring cup to encourage them to break into a few pieces.
  • Transfer the potatoes to a serving dish and drizzle them with ⅓ cup of olive oil.
  • Season them with salt and lots and lots of freshly ground black pepper. Add more olive oil if they seem to soak it all up very quickly. These potatoes are ALL about the olive oil bath--lean into it. They should be very olive oil-y. The lemon and onions will cut through it all.
  • Squeeze the juice of another lemon over the potatoes.

     

  • Toss a big handful of tender herbs into the lemony onions, tossing once or twice to combine. Pile the onions and herbs and any remaining lemon juice on top of the potatoes.
  • Season with more freshly ground black pepper and more olive oil.

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