1-1/2 lb. of small new or fingerling potatoes
1/4 c. olive oil
3 cloves of garlic peeled and cut in half
Dressing:
3 T. olive oil
3 T. fresh lemon juice
1 T. fresh parsley
1 T. chopped thyme leaves
1 lemon zested
salt and pepper
In a pot with enough water to cover the potatoes, cook until soft. About 20-25 minutes. Drain and allow to dry 10 minutes.
On a silicone mat, smash each potato with the palm of your hand.
In a nonstick skillet, heat the oil.
Brown the garlic halves just until golden. Remove and discard.
Add the potatoes into the hot pan. Do not crowd. You may have to do in 2 batches.
Allow to cook undisturbed for 5 minutes. With a spatula flip and repeat on the other side.
Arrange potatoes on a platter.
Whisk the dressing ingredients in a small bowl. Pour over the crisp potatoes.