1½ pounds small potatoes (about 16) preferably Yukon gold
peanut oil
sea salt
freshly ground black pepper
¼ cup chopped fresh Italian flat-leaf parsley
2 teaspoons grated lemon peel
¼ cup extra-virgin olive oil
¼ cup chopped garlic

Put the potatoes in a large pot of cold, well salted water to cover. 

1. Bring to a boil and cook until a knife slips in easily, 15 to 20 minutes. 

2. Drain the  potatoes. 

3. When they are cool enough to handle, hold 1 between your hands as if you were clapping and press gently with the heel of 1 hand.  You want to smash the potato to about a ½-inch thickness while keeping it in 1 piece.  The skin will split, but the potato should not fall apart. 

4. Repeat with the remaining potatoes. 

5. You can prepare the potatoes to this point several hours ahead.

Pour ½-inch of peanut oil in the large skillet and heat over moderately high heat.

1. When the oil begins to smoke, carefully put the smashed potatoes in the oil and cook on both sides until crisp and well browned, 8 to 10 minutes. 

2. With a slotted spoon, transfer to paper towels to drain. 

3. Season with salt and pepper.

While the potatoes cook...

1. Combine the parsley and lemon zest in a serving bowl. 

2. Heat the olive oil in a small skillet over moderately high heat. 

3. Add the garlic and sauté until lightly browned. 

4. With a slotted spoon, transfer the garlic to the bowl with the parsley-lemon mixture.

When the potatoes are ready...

1. Add them to the garlic mixture and toss  gently. 

2. Serve immediately. 

3. Save the leftover garlic oil and use it to dress a salad or vegetables the following day.