Smashed potatoes with lemon salt

Instructions

1. Combine potatoes with enough salted water to cover by 1 inch in medium saucepan and bring to boil. Reduce heat and simmer, covered, until potatoes are fork-tender, about 25 minutes. Drain and let cool about 5 minutes.
2. Meanwhile, combine salt and lemon zest in cup, rubbing them together with your fingers to bring out the lemon oil. Set aside.
3. Put potatoes on cutting board and gently press down on each potato with palm of hand or pancake spatula to flatten slightly (edges of potatoes will split).
4. Combine oil and garlic in large nonstick skillet and set over medium heat. Cook, stirring, until garlic is lightly toasted, about 1 minute. With slotted spoon, lift out garlic and transfer to separate cup.
5. Add potatoes to skillet and cook over medium-high heat until browned and crisp on bottom, about 5 minutes. With small spatula, gently turn potatoes over and cook until second side is browned and crisp, about 5 minutes longer. Transfer potatoes to small platter and sprinkle with lemon salt, garlic chips, and parsley.
6. Serving size: 1 potato