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Put the potatoes in large stockpot with cold water to cover at least by 2 inches. Bring the water to a boil over medium heat and cook until the potatoes are tender about 20-25 minutes. Drain the potatoes in a colander and allow to dry for 5 minutes. Using the palm of your hand, gently press the potatoes until lightly smashed.
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In a large skillet, heat 1/4 cup of oil over medium-high heat. Add the red bell pepper and saute for 2-3 minutes and then add the garlic and cook until fragrant, about 1 minute. Remove the garlic and the red peppers. In batches, add the smashed potatoes and cook, without stirring until the bottoms are golden brown, about 5-8 minutes. Using a spatula, turn the potatoes over and cook, drizzling with oil if needed, until golden brown on the other side for another 5-8 minutes.
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For the dressing: In a small bowl, whisk together the oil, lemon juice, parsley, lemon thyme and lemon zest. Season with salt and pepper to taste.
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Spoon the dressing over the potatoes. Add in the red bell pepper and garlic and toss gently until coated. Season with salt and pepper to taste.
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Transfer the potatoes to a serving bowl and serve. Optional, top with some shaved Parmesan cheese.
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These would be great with some grilled fish, burgers or chicken. You can boil and smash in advance and then fry before serving.