Roasted jacket potatoes with lemon

Ingredients:

Potato

• 1 kg of small or fingerling potatoes
• 1/4 cup olive oil + more as needed
• 3 cloves garlic, peeled and halved

Refueling

• 3 tbsp. l. olive oil
• 3 tablespoons lemon juice
• 2 tbsp chopped parsley leaves
• 1 tbsp chopped thyme leaves
• Zest of 2 lemons

Preparation:

1. Potato. Place the potatoes in an 8-quart (8-liter) saucepan with enough cold water to come 2 inches (5 cm) above the potatoes. Bring the water to a boil over medium heat and cook the potatoes until tender, about 20-25 minutes. Drain the potatoes in a colander and let them dry for 5 minutes. Gently press the potatoes with the palm of your hand to flatten them slightly.
2. In a large nonstick skillet, heat 1/4 cup olive oil over medium-high heat. Add the garlic and cook until fragrant and lightly golden, about 1 minute. Remove the garlic and discard. Add the potatoes in batches and cook, undisturbed, until golden, about 5-8 minutes. Using a spatula, flip the potatoes and cook, basting with oil if needed, until golden on the other side, another 5-8 minutes.
3. Refueling. In a small bowl, combine olive oil, lemon juice, parsley, thyme, and lemon zest. Season with salt and pepper to taste.
4. Pour the dressing over the potatoes and toss gently to coat completely. Season with salt and pepper to taste.
5. Transfer the potatoes to a serving dish and serve.