A light lemon and oregano dressing are a perfect combination when drizzled over these crispy-smashed baby potatoes.

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Once the potatoes have been boiled and are fork tender, drain and fill pot with cold water. Let the potatoes sit in the cold water for 5 minutes. This will firm up the potatoes, making them more dense so they won’t break apart too much when you flatten them. Drain well and pat dry.GreekSmashedPotatoes2

Using the bottom of a greased cup, gently press down on each potato to flatten slightly.GreekSmashedPotatoes3

Fry in a skillet with a bit of oil, flipping to crisp both sides. A cast iron pan will give you the best results. Once both sides are crispy, generously sprinkle tops with a bit of coarse salt and dried oregano.GreekSmashedPotatoes4

Whisk together the dressing ingredients and drizzle over potatoes to serve.GreekSmashedPotatoes5

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Greek Lemon-Smashed Potatoes

Marla Hingley
5 from 1 vote
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Servings 4

Instructions
 

  • Boil potatoes whole until just tender, about 15 minutes. Drain, then fill pot with cold water. Let the potatoes sit in the cold water for 5 minutes. This will firm up the potatoes, making them more dense so they won't break apart too much when you flatten them. Drain and pat dry.
  • Using the base of a glass (rubbed with a bit of oil), slowly and gently push down on each potato to slightly flatten.
  • Place in a skillet with a bit of oil and fry each side until a nice crust forms. Top each with a generous bit of coarse salt and oregano.
  • For the dressing, whisk together vinegar, lemon juice, zest, Dijon and honey. Slowly drizzle in just enough oil until emulsified, and you get the consistency you desire. Drizzle over crispy potatoes to serve.
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2 Comments

  1. 5 stars
    Sounds FANTASTIC!!! Can’t wait to make these Wednesday 🙂 Lemon is My Weakness too. Thanks for Sharing 🙂

  2. This sounds intriguing! I’m allergic ti potatoes, but I might be able to make a facsimile of this recipie with yucca !

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