Forked Lemon Potatoes
- 1 1/2 to 2 lbs new or fingerling potatoes
- olive or canola oil for cooking
- 3 garlic cloves peeled and halved
- 3 T olive oil
- zest and juice of a lemon
- 2 t chopped fresh thyme
- salt and pepper
Put the potatoes into a medium to large sauce pan and add enough water to cover them by a couple of inches. Bring to a boil, then turn the heat down and simmer until tender about 20 to25 mins. Drain them well then spread them on a baking sheet. Gently press down on each potato with the back of a fork to flatten it.
In a large heavy skillet, heat a generous drizzle of oil over medium high heat.
Add the garlic and cook until fragrant and lightly browned about 1 minute. remove the garlic and discard. Add the potatoes in batches without crowding the pan and cook them without stirring until the bottoms turn golden brown, aabout 5 mins. Flip the potatoes and cook them another 4 to 5 mins until they are golden on the other side.
In a small bowl or har whisk or shake together the oil, lemon zest, thyme, salt and pepper. Spoon the dressing over the potatoes and serve.