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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.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
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