Serves 2 

• 1 lb Fingerling Potatoes
• 1 Tbsp Thyme, leaves removed from the stems
• ½ cup Olive Oil
• 2 cloves Garlic
• Salt & Pepper

 Wash the potatoes and place in a saucepan and cover with cold water. Add ample salt. Bring to a boil and reduce to a simmer. Cook until tender when a fork slides easily into the potato, about 15-20 minutes. Once cool enough to handle, smash with the bottom of a coffee mug. Let the potatoes cool completely. Heat the oil in a large skillet over medium-high heat. Once the oil is hot enough to fry (about 350F), add the garlic to the oil and enough potatoes to sit in a single layer. Let the potatoes sizzle and fry until golden brown, about 1-2 minutes on each side. You’ll need to cook them in several batches. Remove each batch with a slotted spoon and place in a mixing bowl. Season with salt and pepper. Add the thyme, toss well and serve.