Servings: 4

1½ lbs small medium-starch potatoes such as Good Yukon 1½ lbs small medium-starch potatoes such as Good Yukon
EVOO for frying EVOO for frying
5 garlic cloves, thinly sliced 5 garlic cloves, thinly sliced
1 tbsp fresh Rosemary leaves 1 tbsp fresh Rosemary leaves
1 tsp thyme leaves 1 tsp thyme leaves
Salt and pepper Salt and pepper
¼ tsp Chile flakes ¼ tsp Chile flakes
4 lemon edges 4 lemon edges

Pre heat oven to 400 deg
Spread potatoes on a baking sheet and bake until fully tender when poked with a knife, about 30 minutes, depending on size.
Let potatoes cool, crush each with a flat object or your hand, until they resemble a patty. Tear large potatoes into pieces after crushing.
Heat ½inch of EVOO in the bottom of the pan until quite hot. Test for a nice sizzle. Working in batches, fry each potato until nicely brown, about 5 minutes total. Just before potatoes are finished, add garlic and herbs the transfer to a plate to cool, scraping pan between batches. Season with salt, pepper and Chile flakes. Serve with lemon wedges.

Six seasons p. 365  Six seasons p. 365