Boil 1 1/2 pounds new potatoes and 4 smashed garlic cloves in salted water until tender, 20 minutes. Toast 1 teaspoon fennel seeds in a skillet with 3 tablespoons olive oil and 1/2 teaspoon salt; add 1 teaspoon grated lemon zest. Drain the potatoes; return to the pot with the fennel oil. Add some chopped parsley, lemon juice, salt and pepper. Cover the pot and shake to smash the potatoes.
Photograph by Antonis Achilleos
Recipe courtesy Food Network Magazine