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1
Put the potatoes in a large pot of cold, well salted water to cover.
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2
Bring to a boil and cook until a knife slips in easily, 15 to 20 minutes.
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3
Drain the potatoes.
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4
Place on a cookie sheet and refrigerate until cool.
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5
When they are cool enough to handle, hold 1 between your hands as if you were clapping and press gently with the heel of 1 hand.
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6
You want to smash the potato to about a 1/2-inch thickness while keeping it in 1 piece.
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7
The skin will split, but the potato should not fall apart.
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8
Repeat with the remaining potatoes.
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9
You can prepare the potatoes to this point several hours ahead.
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10
Pour 1/2-inch of peanut oil in the large skillet and heat over moderately high heat.
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11
Combine the parsley, garlic, and lemon zest in a serving bowl and set aside.
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12
When the oil begins to smoke, carefully put the smashed potatoes in the oil and cook on both sides until crisp and well browned, 8 to 10 minutes.
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13
With a slotted spoon, transfer to paper towels to drain.
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14
Season with salt and pepper.
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15
Heat the olive oil in a small skillet over moderately high heat.
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16
Add the garlic and saute until lightly browned.
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17
With a slotted spoon, transfer the garlic to the bowl with the parsley-lemon mixture.
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18
When the potatoes are ready, add them to the garlic mixture and toss gently.
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19
Serve immediately.
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20
Save the leftover garlic oil and use it to dress a salad or vegetables the following day.
