Fried Smashed Potatoes with Lemons

Potatoes:
2 lbs baby or fingerling potatoes
1/4 c olive oil
3 cloves garlic, peeled & halved

Dressing:
1-2 Tbsp olive oil
3 Tbsp lemon juice
2 Tbsp chopped parsley
1 tsp dried thyme
2 lemons zested
S & P to taste

For potatoes: put the potatoes in a stockpot with enough cool water to cover by at least 2 inches. Bring the water to a boil and cook until potatoes are tender, about 20-25 minutes. Do not over cook. Drain potatoes and allow to dry for 5 minutes. Using the palm of your hand and a towel, gently press the potatoes until lightly smashed.

In large non-stick skillet, heat 1/4 cup oil over medium heat. Add garlic & cook until fragrant and lightly browned, 1 minutes. Remove the garlic and discard. In batches, add the potatoes and cook without stirring, until the bottoms turn golden brown, about 5-8 minutes.

For the dressing: In a small bowl, whisk together the oil, lemon juice, parsley, thyme & lemon zest. Season with salt and pepper, to taste.

Spoon the dressing over the potatoes and toss gently until coated.

Recipe taken from Giada de Laurentiis, from the Food Network.