Crispy Potatoes With Garlic and Thyme

An easy dinner tonight, crispy potatoes and a garden salad. Sometimes simple things can be very satisfying. And don't create too many dirty dishes. 
Crispy Potatoes With Garlic and Thyme
1.5 kg new potatoes, unpeeled
2 tablespoons butter
1 tablespoon extra virgin olive oil
4 cloves garlic, finely chopped
2 tablespoons chopped thyme leaves, plus extra to serve
finely grated zest of 1 lemon
salt and freshly ground black pepper to taste
Method
Halve potatoes lengthwise and  place in a large pot and cover with cold water. Add 1 teaspoon salt and bring to the boil. Reduce heat and simmer around 20 minutes until tender. Drain well. Heat butter and oil in a large fry pan until sizzling. Add potatoes, cut side sown. Cook over a medium heat until crispy, turning as they brown, this will take around 20 minutes. Just before serving, add the garlic, thyme and lemon zest and toss lightly, taking care not to burn the garlic. Season with flaky salt and freshly ground black pepper. Garnish with thyme sprigs and serve hot.
Serves around 8.