Crisp baby smoked potatoes in the oven that are eaten by hand

Make these potatoes on a table,  at an adult party and at a kids' party and see the platter empty in the minute.

It's why they are eaten very easily by hand, because they are delicious and sweet as dumplings, because they are addictive and when you swallow one you want to get another one, what to say!

The truth is that you are most pleased  with the frying pan because it has the ideal dose of potato in the bite and have fewer calories because they have been boiled before they enter the oven. They have very little oil on the surface as needed to dry them up. The way the potato breaks up increases the surface exposed to heat and bakes the flesh better.

The taste completes an Italian gremolata,  which is nothing more than a mixture of lemon zest, chopped garlic and parsley. It gives color, freshness, aroma and intensity at the same time. For me, thick salt is a necessary supplement, even for a snack idea.

In the photos I have not put gremolata  but I have baked with the potatoes garlic cloves with their peel, which candy. In our house we call them "garlic caramels" and disappear before the potatoes! Instead of parsley, I have put fresh marjoram leaves (it fits a lot and fresh oregano or thyme or rosemary).

If fresh garlic scares you,  pour it over the potatoes just before the end of the baking.

If you want for 1 or 2 people , you can cook them with the same minimum oil in a non-stick pan on medium heat. The recipe is by Michael Chiarello, a famous Italian-American chef.

This recipe was presented in the cooking column of Ms. Good Hare, on Alpha, on Sunday, November 28, 2010. The video will be shown in the article Simple materials with the right technique are great.

Materials

Small potatoes with their pee

Oil as you season the potatoes with your hands

Thick salt & freshly ground black pepper for serving

Gremolata

1/4 cup parsley finely chopped

2 tablespoons of lemon zest

1-2 large cloves of garlic chopped

Method of execution

Put  the potatoes in a bowl of cold water to soften the soil they have. Wash them with a brush, especially in dents. Clean any eyes or black spots with the knife. Change water and make sure it is clean (not cloudy).

Forgive the detail,  but I keep in mind my young children and daughter when I write and I know that these details are important.

Put the potatoes  in a pot with cold water, salted, to cover them. Salted I mean to have a delicious flavor of water, taste its taste.

Boil for 15-20 minutes  until they are punctured with the knife. Empty in a colander and allow to cool. When you can catch them, break a potato into your palm without breaking it. You want to lower its height and give it more width. I usually use the metal tool that knocks the meat around (gentle blow) or a transparent glass to see what's going on beneath!

You  can prepare the potatoes until this stage several hours before baking. Rumors want to be frozen, but I have not tried it.

Put them in a shallow baking pan (or in the oven pan  ), pour with as much oil as you can with them with your fingers. Bake in a well-preheated oven of 200 degrees of resistance for about 35-40 minutes. Watch them, half the baking they want spin on the other side. When ready, you can pour a bit of grated cheese over each potato and put it back in the oven for a few minutes to solve. That's what kids love!

Serve  sprinkle with chopped parsley, garlic, lemon zest, black pepper and salt.