Ingredients Jump to Instructions ↓

  1. 2 pounds baby or fingerling potatoes

  2. 1/4 cup olive oil, plus extra as needed

  3. 3 cloves garlic, peeled and halved

  4. 3 tablespoons olive oil

  5. 3 tablespoons fresh lemon juice

  6. 2 tablespoons chopped fresh parsley leaves

  7. 1 tablespoon chopped fresh thyme leaves

  8. 2 lemons, zested Kosher salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. For the potatoes: Put the potatoes in an 8-quart stockpot with enough cold water to cover by at least 2 inches. Bring the water to a boil over medium heat and cook until the potatoes are tender, about 20 to 25 minutes. Drain the potatoes in a colander and allow to dry for 5 minutes. Using the palm of your hand, gently press the potatoes until lightly smashed. In a large, nonstick skillet, heat 1/4 cup of oil over medium-high heat. Add the garlic and cook until fragrant and lightly brown, about 1 minute. Remove the garlic and discard. In batches, add the potatoes and cook, without stirring, until the bottoms turn golden brown, about 5 to 8 minutes. Using a spatula , turn the potatoes over and cook, drizzling with oil, if needed, until golden brown on the other side for another 5 to 8 minutes. For the dressing: In a small bowl, whisk together the oil, lemon juice, parsley, thyme, and lemon zest . Season with salt and pepper, to taste. Spoon the dressing over the potatoes and toss gently until coated. Season with salt and pepper, to taste. Transfer the potatoes to a serving bowl and serve.


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