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Boil 1 1/2 lbs new potatoes and 4 smashed garlic cloves in salted water until tender, 20 minutes. Toast 1 tsp fennel seeds in a skillet with 3 tbsp olive oil and 1/2 tsp salt; add 1 tsp 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.
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