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Crispy Potatoes with Lemon and Lots of Oregano

Scott Phillips

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.


  • 1-1/2 lb. baby (about 2-inch) Yukon Gold potatoes (about 16), well washed
  • Kosher salt
  • 2 Tbs. sherry vinegar
  • 2 Tbs. fresh lemon juice
  • 1 Tbs. finely grated lemon zest
  • 1 Tbs. Dijon mustard
  • 1 tsp. honey
  • 1/2 cup extra-virgin olive oil; more for cooking
  • Freshly ground black pepper
  • 1 Tbs. dried oregano, preferably Greek

Nutritional Information

  • Calories (kcal) : 300
  • Fat Calories (kcal): 200
  • Fat (g): 5
  • Saturated Fat (g): 0.5
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 2.5
  • Cholesterol (mg): 0
  • Sodium (mg): 35
  • Carbohydrates (g): 3
  • Fiber (g): 1
  • Protein (g): 1


  • In a 6- to 8-quart pot, combine the potatoes and enough cold water to cover by 2 inches. Add 1 Tbs. salt, bring to a boil, reduce to a simmer, and cook until tender enough to be easily pierced with a metal skewer, 12 to 20 minutes.
  • Meanwhile, in a small bowl, whisk the vinegar, lemon juice and zest, mustard, honey, and a pinch of salt. Slowly whisk in the 1/2 cup olive oil until the dressing is emulsified. Season to taste with salt and pepper.
  • Without draining it, transfer the pot to the sink. Slowly cool the potatoes by running cold water into the pot; it will take about 7 minutes. (Cooling them this way creates a dense texture so you can flatten the potatoes without breaking them.) Drain and transfer the potatoes to a cutting board or baking sheet and let them air-dry or pat them dry.
  • Position a rack in the center of the oven and heat the oven to 200°F. Place an oven-safe platter on the rack.
  • Using the bottom of a ramekin or bowl, flatten the potatoes to about 1/2 inch thick.
  • Heat 2 Tbs. oil in a 12-inch heavy-duty skillet over medium heat. Cook the potatoes in batches of 6 to 8, flipping once about halfway through and adding more oil as needed, until golden and crispy on both sides, about 10 minutes total. Transfer to the platter and repeat. Coat the potatoes well with dressing (pass the rest at the table). Crush the oregano between your fingers and sprinkle it over the potatoes. Serve hot.

Make Ahead Tips

The boiled, drained potatoes can be kept at room temperature for a few hours before being flattened and pan-fried.


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Reviews (4 reviews)

  • napes12 | 08/10/2015

    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.

  • unclemorti | 05/16/2015

    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

  • xenashoes | 03/24/2015

    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.

  • cberman129 | 03/02/2015

    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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