Headed to the Farmer’s Market this weekend? Smashed Lemon Thyme Potatoes, the Perfect Recipe for those Organic Baby Potatoes you’re going to get…

Recipe for Lemon Thyme Smashed Potatoes and Dressing

I originally got this recipe from Giada De Laurentis on the Food Channel, but tweaked it just a bit, so if you’d like to see the original recipe check it out here

I love lemon, probably as much as anything out there, and that’s what caught my eye (or ear in this case), when I came across this recipe.  I had missed the first part of the recipe, but the lemon/thyme dressing caught my attention.  It sounded so amazing I had to try it.  Unfortunately, I missed the part about having to boil the potatoes first.  All I saw was Giada De Laurentis placing the potatoes on a plate and flattening them with her hands, and pretty easily too, I might add.

But when I tried flattening my freshly washed baby potatoes, it wasn’t quite as easy.  As a matter of fact, it was almost impossible.  I literally has to smash them down with a heavy glass.  I did manage to get them flattened, but many of them had broken apart and looked nothing like I had seen on the recipe.  Nonetheless, I persevered and, although the frying part took longer than I thought, I managed to get them cooked.  But the dressing that went on top…. ooohhhh that dressing… now that just…. made the dish!!!

Short story long… (he, he) I decided to track down the recipe online, and it didn’t take me long to realize where I had gone wrong…  BOIL THE POTATOES FIRST!  Moral of the story is if you’re catching a recipe mid-way through, always check the beginning before trying it yourself!  You could save yourself a lot of work and frustration!

Anyways farmer’s markets are packed now and there are plenty of fresh Organic and Local vegetables out there including potatoes and thyme.  So, here’s the recipe for Smashed Lemon Thyme Baby Potatoes

(the assumption is always that organic or chemical residue free ingredients are used.  It really does make it more enjoyable knowing you’re not taking in all those toxins along with that delicious food).  If you love lemons, I would also recommend you make the dressing recipe double because, it’s so versatile and can be used with a lot of different vegetables, added to soups, rice et cetera…  If  you do get a chance to try the recipe, let us know how it turns out for you!  Hope you enjoy it!



  • Juice of 1 Lemon
  • Lemon rind of 2 Lemons
  • ½ Cup of Olive Oil (we recommend Organic Rallis Icepressed Olive Oil)
  • 2 Tablespoons of Fresh Thyme
  • Sea Salt (to taste)
  • Ground Black Pepper (to taste)

Wisk all of the ingredients together.  (Adjust to your taste, I like mine reaaaally lemony)
NB.  The further ahead you can make this dressing, the better, as the thyme will get a chance to really get its flavors marinated into the lemon and the oil.


  • 2 pounds of baby potatoes
  • 2 to 4 garlic cloves halved (depending on how much garlic you like)
  • Coconut Oil for frying (or another saturated fat like butter, palm kernel oil…)
  • Sea Salt or Pink Himalayan Salt

A note on the Coconut Oil used for frying.  If you use saturated fats for cooking, the fat does not turn rancid and your body won’t treat it as toxin, as with vegetable oils.  Olive Oil, is thicker than most vegetable oils.  It is a monounsaturated fat and you’ll see, if you refrigerate REAL olive oil, it will start to become solidified.  This is also a good way to judge the quality of your olive oil.  If your olive oil does not start to solidify when refrigerated, there is a good likelihood that it was diluted with another inferior oil.

Since olive oil is thicker than the other vegetable oils, it means it can withstand more heat than regular vegetable oils before turning rancid, but frying is likely too hot and will impact the olive oil.  It is generally advised not to heat olive oil to a level higher than what is needed for some light sauteeing.  Besides, if you have a truly high quality olive oil, like Icepressed Rallis Olive Oil, you don’t want to lose all of those health giving nutrients.  Save it for the dressing.  That way your olive oil will add to the overall flavor and ensure the most health promoting nutrients.

  1.  So first boil the potatoes, honest, it will make things much easier 😉
  2.  Strain the boiled potatoes and let them dry and cool.
  3.  Flatten potatoes.  Place a potato in a plate and gently press down with the palm of your hand, and set it aside until all the potatoes have been flattened.
  4.  Start with enough coconut oil to generously cover the bottom of your frying pan and add the garlic.  Melt the coconut oil and brown the garlic over medium-high heat.  Once browned, remove the garlic and add in the potatoes.  Cook the potatoes until golden brown and a little crispy on the outside and flip them over to the other side.  (You can add a little salt while they are cooking or just at the end if you prefer).  You may need to add more coconut oil as you go along.
  5.  Once the potatoes have been cooked on both sides, place on a paper towel to remove any excess oil and place in a large serving plate.
  6.  Drizzle the dressing over the potatoes, add a little salt and pepper and gently mix to incorporate the dressing with all the potatoes.
  7. Serve and Enjoy!

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