Smashed Fried Lemon Potatoes Recipe

Drain the potatoes and rinse them with cold water to stop the cooking.

Using the palm of your hand or the back of a large spatula, gently press each potato until it's slightly mashed but still holds together.

In a large skillet, heat the 2 tablespoons of olive oil over medium-high heat until shimmering.

Add the 2 garlic cloves (with the end core removed) and cook until they are slightly brown and fragrant. Remove the garlic from the skillet and discard it; you just want its flavor infused into the oil.

Add the smashed potatoes to the hot skillet in a single layer. Cook them without stirring for about 5 to 10 minutes, until the bottoms are a nice golden brown color and crisp.

Using a spatula or tongs, turn the potatoes over and cook for another 5 to 8 minutes, or until the other side is also golden and crisp.

Transfer the fried potatoes to a plate. In a separate bowl, whisk together the lemon zest, 1 juice of lemon, 1 teaspoon rosemary, 1 tablespoon flat leaf parsley, 1 teaspoon thyme leaves, 1 teaspoon red wine vinegar, and 1/2 teaspoon sea salt.

Add the potatoes to the bowl with the dressing and gently toss to coat them well. Serve immediately.