Ingredients

Potatoes

• ¼ cup olive oil
• 2 pounds baby potatoes
• 3 cloves garlic, sliced

Dressing

• 3 tablespoons fresh lemon juice
• 3 tablespoons olive oil
• 2 tablespoons chopped fresh parsley leaves
• 1 tablespoon chopped fresh thyme leaves
• 2 lemons, zested
• Kosher salt
• Fresh ground black pepper
• ¼ cup Parmesan cheese
• 2-3 basil leaves, chiffonade cut

Directions

1. In a large stockpot, add the potatoes with enough cold water to cover by a few inches. Bring the water to a boil over medium heat and cook until the potatoes are tender, about 20 to 25 minutes. Using a colander, drain the potatoes and allow to sit for 5 minutes.
2. On a plate or cutting board, uses the palm of your hand to press the potatoes until lightly smashed.
3. In a large, nonstick skillet, heat oil over medium-high heat cook the garlic until fragrant, about 1 minutes, then discard the garlic.  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.
4. In the meantime, using a small bowl, whisk the oil, lemon juice, parsley, thyme, and lemon zest. Season with salt and pepper, to taste.
5. Spoon the dressing over the potatoes and toss gently until coated. Season with salt and pepper, to taste.
6. Transfer the potatoes to a serving bowl.  Sprinkle with Parmesan and basil to serve.