Blistered Roasted Potatoes

Directions

1. Place the potatoes in a medium saucepan and cover them with cold water. Season generously with salt. Place the pan over medium high heat and bring to a boil.

2. Reduce the heat to medium to maintain a simmer and cook until just tender, about 10 to 15 minutes. Drain well. When cool enough to handle, gently smash each potato with the heel of your hand or the bottom of a skillet. Allow to cool slightly.

3. Heat a large skillet over medium high heat. Add the oil and butter and heat an additional 30 seconds. Add the potatoes to the skillet, sprinkle over the shallots and season with half of the salt. Cook until golden brown on the first side, about 5 minutes.

4. Flip the potatoes and season with the remaining salt. Cook the potatoes until the second side is deep golden brown and the shallots are wilted and beginning to char, another 4 to 5 minutes. This can be done in batches if needed.

5. Sprinkle with the preserved lemon zest and drizzle with the brine.