Here's the recipe Michelle! All quantities are approximate.
2 lbs small "baby" potatoes, rinsed thoroughly (I'm partial to the small Yukon golds)
1/2 to 1 head garlic, whole cloves separated and peeled
1/3 cup olive oil
3-5 sprigs lemon thyme, leaves separated and chopped if desired (Fresh sage works well too...about 2T chopped)
1 lemon, juiced
Salt and pepper to taste (I like lots of both)
Boil potatoes for just 5 to 7 minutes in well salted water. The goal is not to cook them through, just soften them up. While still warm, cut them in half and throw them back in the pot. Put the lid on and bash them about until potatoes look smashed on the edges. Toss with the olive oil, lemon thyme, lemon juice (and zest if you want it really lemony), and plenty of salt and freshly ground pepper. Oil a baking sheet and place all the potatoes cut side down, tucking in the garlic cloves here and there. Roast for 20 minutes in a 400 degree oven, then check to see how golden they have become. Wait until they are good and crispy before turning them over. I find this usually takes about 30 minutes in my oven here, but only 25 minutes in my VA oven. Roast them until they are as crispy as you like them, sometime between 45 and 60 minutes total cooking time, depending on the size of your potatoes. I love lots and lots of chopped flat leaf parsley to garnish, but I usually serve it on the side for the boys. Neither of them are parsley fans.