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1
For the potatoes: Put the potatoes in an 8-quart stockpot with enough cold water to cover by at least 2 inches.
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2
Bring the water to a boil over medium heat and cook until the potatoes are tender, about 20 to 25 minutes.
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3
Drain the potatoes in a colander and allow to dry for 5 minutes.
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4
Using the palm of your hand, gently press the potatoes until lightly smashed.
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5
In a large, nonstick skillet, heat 1/4 cup of oil over medium-high heat.
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6
Add the garlic and cook until fragrant and lightly brown, about 1 minute.
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7
Remove the garlic and discard.
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8
In batches, add the potatoes and cook, without stirring, until the bottoms turn golden brown, about 5 to 8 minutes.
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9
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.
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10
For the dressing: In a small bowl, whisk together the oil, lemon juice, parsley, thyme, and lemon zest.
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11
Season with salt and pepper, to taste.
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12
Spoon the dressing over the potatoes and toss gently until coated.
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13
Season with salt and pepper, to taste.
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14
Transfer the potatoes to a serving bowl and serve.
