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Category: Mashed Potatoes
Prep Time: Cook Time: Total Time:
3 lbs small red potatoes, washed and dried but not peeled
1/2 cup plus 1 tbsp extra-virgin olive oil
Kosher salt and freshly ground pepper
1 tbsp dried Greek oregano or other fragrant dried oregano
1 tbsp minced garlic
Preheat oven to 450. Put potatoes in a roasting pen large enough to hold them in a single layer, and roast until just tender, 40-45 minutes. When potatoes feel tender, remove pan from oven and place on top of stove or other heatproof surface.
Using the flat bottom of a sturdy china mug, press down on and flatten each potato, one at a time, right in the roasting pan (about 1/2-inch thick when smashed.) The skin should break, but the potato should more or less retain its round shape.
Drizzle 1/4 cup oil over potatoes, season generously with salt and pepper, return to oven. Roast until browned on bottom, about 25 minutes, then remove from oven and turn them over with a large spatula. Drizzle another 1/4 cup oil over the potatoes and return to oven, roasting until browned on the second side. Remove the pan from the oven.
Scatter oregano and garlic over the surface, season again with salt and pepper, drizzle with remaining tbsp oil. Toss with spatula to distribute seasonings and return to oven for 5 more minutes. Use spatula to transfer potatoes to a large platter, serve immediately.
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SMASHED GREEK POTATOES
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Category: Mashed Potatoes
Prep Time: Cook Time: Total Time:
3 lbs small red potatoes, washed and dried but not peeled
1/2 cup plus 1 tbsp extra-virgin olive oil
Kosher salt and freshly ground pepper
1 tbsp dried Greek oregano or other fragrant dried oregano
1 tbsp minced garlic
Preheat oven to 450. Put potatoes in a roasting pen large enough to hold them in a single layer, and roast until just tender, 40-45 minutes. When potatoes feel tender, remove pan from oven and place on top of stove or other heatproof surface.
Using the flat bottom of a sturdy china mug, press down on and flatten each potato, one at a time, right in the roasting pan (about 1/2-inch thick when smashed.) The skin should break, but the potato should more or less retain its round shape.
Drizzle 1/4 cup oil over potatoes, season generously with salt and pepper, return to oven. Roast until browned on bottom, about 25 minutes, then remove from oven and turn them over with a large spatula. Drizzle another 1/4 cup oil over the potatoes and return to oven, roasting until browned on the second side. Remove the pan from the oven.
Scatter oregano and garlic over the surface, season again with salt and pepper, drizzle with remaining tbsp oil. Toss with spatula to distribute seasonings and return to oven for 5 more minutes. Use spatula to transfer potatoes to a large platter, serve immediately.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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