Servings: 4 to 6 as a side dish or 8 to 10 as an hors d’oeuvre
Few flavors evoke the Mediterranean as intensely as oregano. Here, a small handful of the dried herb adds an intoxicating aroma to crisp fried potatoes in a lemony vinaigrette. If you’ve had your oregano for more than one year, buy some new, and make sure it’s good quality; I prefer Greek. Serve with roast chicken or lamb or as an hors d’oeuvre.
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Make Ahead Tips
The boiled, drained potatoes can be kept at room temperature for a few hours before being flattened and pan-fried.
This got raves from my guests. I cooked potatoes early and let them cool on a well oiled sheet pan. Smashed them when cool, drizzled with olive oil and roasted them on the bottom rack of 400 degree oven. Tossed them with dressing when golden and crispy. This will definitely become one of my standards.
The potatoes have been taken to a new level with this recipe, The lemon and oregano really pops in the flavor boosters. I used all purpose potatoes. A real winner
This was great. Potato preparation easy and adorable, while the vinaigrette was delicious. I actually roasted them in the oven per the crispy smashed potato recipe in issue #83, just to free up stove space, but I think either way would be fine. The oven part seemed pretty clear to me--it's only to keep them warm as you finish the remainder.
I love this recipe, but it is confusing. After the potatoes are boiled, the recipe says to turn on the oven to 200 degrees F. Then nothing about what to do with your oven. The next step jumps to putting the flattened potatoes in a skillet with heated oil. Where does the oven come in? I skipped that part.
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