These potatoes are boiled, then mashed, then fried! But they are SO worth the time and effort. They stay creamy on the inside like mashed potatoes and crunchy on the outside like a french fry. The beautiful golden color comes from the achiote powder. Achiote powder is made by grinding annatto seeds. It's a natural food dye used in butter or cheese. You can find it in Latin or Spanish markets, but I found it at the local Publix grocery.
1 1/2 lb. new potatoes (about 12) try to get them in as close in size as possible
6 T. olive oil
3/4 t. achiote powder
3 cloves garlic, smashed, skin left intact
3 strips of lemon zest
2 strips of orange zest
kosher salt to taste
Cook potatoes in a pot of boiling salted water until tender, about 15 minutes. Drain and chill until cold, 2 hours or more.
Lightly flatten potatoes with the palm of your hand.
Whisk together oil and achiote powder, then heat with garlic and zests in a large cast iron skillet over medium until the oil shimmers.
Add the potatoes and fry until golden and crisp on both side, 18-20 minutes total; season with salt.