Michael Symon's Fried New Potatoes | Symon's Dinners | Food Network
Looking for a new way to eat delicious potatoes? These fried and smashed potatoes will do just the trick.
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Sun’s out, grills out! Chef Michael Symon soaks up the summertime weather and fires up his grill to encourage everyone to get cooking outside with his delicious, easy and crowd-pleasing outdoor dinners. Self-shot from his New York backyard, his series lets you cook along with Michael as he works live fire to show how simple and fun it is to make amazing dishes on the outdoor grill.
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Fried New Potatoes
RECIPE COURTESY OF MICHAEL SYMON
Total: 30 min
Active: 30 min
Yield: 4 servings
Extra-virgin olive oil, for the potatoes
2 pounds baby Yukon potatoes
Kosher salt and freshly cracked black pepper
4 cloves garlic, sliced
Flakey salt, for serving
Chopped fresh dill, for serving
1 lemon, for serving
Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
Place a heavy-bottomed Dutch oven over direct heat. Add a drizzle of olive oil along with the potatoes. Season with salt and pepper and add the garlic. Cook, stirring occasionally, until golden brown on all sides, 5 to 7 minutes. Add enough water to cover the potatoes halfway, close the grill and steam until the potatoes are cooked through and the water has evaporated, 10 to 12 minutes.
Lightly smash the potatoes with a potato masher and drizzle with more olive oil. Cook until the potatoes are crispy on the bottom, about 5 minutes. Serve sprinkled with flakey salt and dill and a squeeze of lemon.
(Alternatively, you can cook the potatoes over medium-high heat on a stovetop.)
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Michael Symon’s Fried New Potatoes | Symon’s Dinners | Food Network
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