so without really intending to, I made a Mother’s Day Brunch entirely using recipes from food network chefs…

let’s start with an old favorite:

Potatoes Da Delfina
By Michael Chiarello

1 1/2 pounds (about 16) small “creamer” potatoes, preferably Yukon gold
Peanut oil
Sea salt, preferably gray salt, and freshly ground black pepper
1/4 cup chopped fresh Italian flat-leaf parsley
2 teaspoons grated lemon zest
1/4 cup extra-virgin olive oil
1/4 cup chopped garlic
Put the potatoes in a large pot of cold, well salted water to cover. Bring to a boil and cook until a knife slips in easily, 15 to 20 minutes. Drain the potatoes. Place on a cookie sheet and refrigerate until cool.
When they are cool enough to handle, hold 1 between your hands as if you were clapping and press gently with the heel of 1 hand. You want to smash the potato to about a 1/2-inch thickness while keeping it in 1 piece. The skin will split, but the potato should not fall apart. Repeat with the remaining potatoes. You can prepare the potatoes to this point several hours ahead.

Pour 1/2-inch of peanut oil in the large skillet and heat over moderately high heat.

Combine the parsley, garlic, and lemon zest in a serving bowl and set aside.

When the oil begins to smoke, carefully put the smashed potatoes in the oil and cook on both sides until crisp and well browned, 8 to 10 minutes. With a slotted spoon, transfer to paper towels to drain. Season with salt and pepper.

Heat the olive oil in a small skillet over moderately high heat. Add the garlic and saute until lightly browned. With a slotted spoon, transfer the garlic to the bowl with the parsley-lemon mixture.

When the potatoes are ready, add them to the garlic mixture and toss gently. Serve immediately. Save the leftover garlic oil and use it to dress a salad or vegetables the following day.

these are basically the BEST freakkin’ potatoes i’ve ever had! i’ve made them several times and they always get rave reviews!

I usually just throw in finely minced raw garlic instead of messing around with the garlic oil stuff, or sometimes i saute the garlic in a little bit of oil or butter and toss it in

and if you don’t want to fry them, you can drizzle the cold smushed potatoes with EVOO on a cookie sheet and roast them in the oven at 450 degrees until they’re all crunchy! i got that tip from Mamster Burton over at Roots & Grubs which has been one of my favorite blogs for the last couple years!)

so this particular Sunday i used Dutch Creamers instead of Yukon Golds because the Dutch Creamers were so cute and little at the grocery store and they made the Yukon Golds look big and ugly in comparison

aren’t they precious?

and here they are after they’ve been chilled, then smashed, then fried

and here they are in the dish with the herbs and lemon zest

these are seriously the BEST!!!