I modified a recipe from the Sunday New York Times
, reducing the fat by frying these in a nonstick ScanPan with just a little oil instead of in a 10" skillet half filled with oil. I also left out the eggs. I got so excited about eating these that I forgot to take a picture when they were first made --- these are the next day leftovers.
Buy small organic new red potatoes no bigger than about 1 1/2" in diameter. The NYT recipe also suggested peeling the potatoes but I think the skins are fine to eat. They help hold the potatoes together when you smash them.
These made me smile.
Preheat the oven to 200 degrees. Line a baking sheet with a couple layers of paper towel.
Add the potatoes, a sprig of rosemary, and two peeled cloves of garlic to a large pot of water. Bring to a boil then simmer until the potatoes are just fork tender ---- about 20 minutes but check at 15. Drain the potatoes discarding the rosemary and garlic. when they have cooled a bit, "smash" them gently with the palm of your hand so they flatten a bit. The skin will break here and there but they will pretty much hold together.
To make the vinaigrette, strip the rosemary from the remaining sprig and mince it. Mince the third garlic clove. Add both to a small bowl with the lemon zest, juice, and crushed red chili. Whisk in the evoo then season with salt and freshly ground pepper to taste.
Heat the canola/safflower oil in a non-stick 12 inch skillet (do a search for ScanPan --- one time expense but maybe the best pan I have ever used, uses minimal to no fat, browns things, super easy to clean, etc --- don't usually advertise a product by name but this one is good, just my opinion). "Fry" the potatoes until brown on both sides. Layer on the baking sheet and keep warm until you have made whatever else you are going to do for dinner. When ready drizzle with the vinaigrette and serve.