Smashed Fried Lemon Potatoes

• 1 1/2 pounds fingerling potatoes 24 oz. bag, all the same size if possible
• 1/4 cup olive oil
• 2 garlic cloves peeled and end core removed
• 1 lemon large
• 1 lemon large
• 1 teaspoon red wine vinegar
• 2 tablespoons olive oil
• 1 teaspoon fresh rosemary chopped
• 1 tablespoon flat leaf Italian parsley fresh chopped
• 1 teaspoon fresh thyme leaves chopped
• 1/2 teaspoon sea salt

1. In a large pot of salted water place the well-scrubbed potatoes. Bring to a boil and cook until the potatoes are tender, about 20 minutes. Drain the potatoes and rinse with cold water. Using the palm, or the back of a large spatula, press the potatoes until slightly mashed.
2. In a large skillet, heat the olive oil over medium high heat. Add the garlic and cook until slightly brown. Remove and toss. Add the potatoes and cook without stirring for about 5 to 10 minutes, the bottoms need to be a nice golden brown color. Using a spatula or cooking thongs, turn and cook another 5 to 8 minutes. Transfer to a plate.
3. In a bowl mix together the lemon zest, lemon juice, olive oil, rosemary, parsley, thyme, vinegar and sea salt. Add the potatoes and coat them well gently.

potatoes, olive oil, garlic, lemon large, lemon large, red wine vinegar, olive oil, rosemary, flat leaf italian parsley, thyme, salt

Taken from www.yummly.com/recipe/Smashed-Fried-Lemon-Potatoes-1672648 (may not work)