Fried Smashed Potatoes with Lemons

First new recipe of the year, this yummy new take on potatoes. It is the perfect side dish when you want to change things up a bit. I'm not a food blogger or a photographer, but I will be sharing all of the 20 recipes I'm trying this year and giving the actual chef the credit. These potatoes come from the Food Network's, Giada De Laurentiis and they looked so easy I had to try them. Bonus: I already had the ingredients in the house.

Recommendation: Don't go crazy on the smashing like I did or you will have potato pieces everywhere. Lightly smash, just until popped open, like the directions say.

Ingredients

Potatoes:

• 2 pounds baby or fingerling potatoes
• 1/4 cup olive oil, plus extra as needed
• 3 cloves garlic, peeled and halved

Dressing:

• 3 tablespoons olive oil
• 3 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh parsley leaves
• 1 tablespoon chopped fresh thyme leaves
• 2 lemons, zested
• Kosher salt and freshly ground black pepper

Directions

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.

RECIPE TAKEN FROM: www.foodnetwork.com