Wash, peel and cut the potatoes into quarters or, if it is not large or about 2/2 cm for large potatoes. Take the biggest and deepest pan you have, or a saucepan, put the potatoes in it and fill with boiling water (if you want to have the process go quickly), or cold water, will take longer time, so that the water covered all the potatoes. Put the saucepan on a high heat.

Wash and peel garlic. When the potato has boiled, put there all the slices. Make the fire a little down and leave to boil about 10 minutes.

Next, put the colander in the sink, and throws our is almost cooked potatoes in it. There she should stand about 5 minutes to slightly weathered and dry.

Return the skillet over high heat, pour in a little olive oil (with it more aromatic, but it's perfect and other vegetable), spread with our garlic mashed potatoes there. On top of the potatoes spread butter so that the potatoes were more tender taste, and it turned out nice, thick crust. (John. Oliver were added the zest of half a lemon, removed with a vegetable peeler and put the garlic right in cleaning at this stage). Periodically stir the potatoes, not too go overboard however, if you do it too often we will wait for your crust.

And cut (removing the leaves and breaking off the tough part of the stem) thyme. (In the original recipe, John. Oliver was placed in the potato rosemary, but for me it is a bluff). Salt and pepper the potatoes, sprinkle with thyme.

Then we begin the exciting process of finding the garlic in the potatoes when we find it, razdelyaet immediately with a spatula.

Fry the potatoes until Golden brown. Not worried if it turned out to be not quite uniform, it will still be darn delicious and flavorful!