FRIED SMASHED POTATOES WITH LEMONS

so i was watching "giada at home" the other day and I saw her makes these and they looked so good! It's going to take some practice to learn how to cook them without them falling apart. This was my first attempt at it but I now know that when you are smashing the potatoes...don't smash them too flat, keep them kind of round....also, we ate these with Quorn's naked chik'n cutlets. I hadn't ever tried them before and they are pretty good :)

so anyway...here we go:

for the potatoes:
2 lbs. baby or fingerling potatoes
1/4 c. extra virgin olive oil
3 cloves garlic, peeled and halved
for the dressing:
3 tbsp. extra virgin olive oil
2 tbsp. fresh lemon juice
2 tbsp. chopped parsley
1 tbsp. chopped thyme
2 lemons, zested
salt and pepper

Put the potatoes in a stockpot with enough cold water to cover by at least 2 inches. Bring the water to a boil and salt the water. Cook potatoes on med-high for 20-25 minutes or until tender. Drain in a colander and let sit for 5 minutes to dry. Using the palm of your hand or the bottom of a cup, gently (THIS IS THE PART I WAS TALKING ABOUT EARLIER) press the potatoes until LIGHTLY smashed.

In a large nonstick skillet, heat 1/4 c. extra virgin olive oil over med-high heat. Add the garlic and cook until fragrant and lightly brown, about 1-2 minutes. Remove garlic and discard. In batches, add the potatoes and cook, without stirring, 5-8 minutes on each side or until golden brown. (You might need to add a little more oil with each batch).

For the dressing combine the above ingredients in a small bowl and season with salt and pepper to taste. Evenly distribute this dressing over the potatoes when they are done.