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