Instructions: In a large pot, cover the potatoes with water, and bring to a boil. Cook for about 20-25 minutes, or until tender. The blade of a knife will go into the potato without resistance. Drain the potatoes, and spread on baking sheet to cool.

When the potatoes are cool enough to handle, place each one between your hands (as you would clap) and press hands together. The potato should smash to about 1/2 inch thick. The skin will split, but try to avoid major splits so the potato does not fall apart.

Heat the peanut oil in a large skillet. When the oil is hot, add a single layer of potatoes. Cook for about 4-5 minutes, or until the potatoes are crispy and well browned. Turn and continue to cook on the other side. Remove the potatoes from the oil and drain on paper towels. Place the potatoes on a rack set over a sheet pan and hold in the oven while you continue to cook the remaining potatoes, adding additional oil as necessary.

While the potatoes cook: Heat the olive oil in another skillet over medium-high heat. Add the garlic and saute for 30-60 seconds, or until the garlic is lightly browned. Remove to a large bowl and toss in the lemon zest and parsley. Toss with the finished potatoes.

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