24 oz baby new potatoes
3 cloves garlic, peeled
2 tsp olive oil
Kosher salt and fresh black pepper
3/4 cup extra-virgin olive oil
Zest and juice of 1 lemon
2 Tbsp fresh thyme or lemon thyme leaves
2 Tbsp roughly chopped flat-leaf parsley
Preheat oven to 425°F.
Cut the potatoes in half or quarters, to make uniform bite-size pieces. On a rimmed baking sheet, toss the potatoes and garlic cloves with 2 tsp olive oil and sprinkle with salt and pepper. Bake for 20 minutes, until the potatoes are cooked through and just beginning to crust on the cut sides.
In the meantime, combine 3/4 cup oil, lemon zest and juice, thyme and parsley in a large mixing bowl, and whisk to combine. When the potatoes are cooked, add them to the dressing and toss frequently for 15 minutes, until the potatoes have cooled. Serve warm or cold.