A light lemon and oregano dressing are a perfect combination when drizzled over these crispy-smashed baby potatoes.
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.
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.
|Greek Lemon-Smashed Potatoes|| || |
- 1 lb small potatoes
- 1-2 Tbsp olive oil
- 1 Tbsp dried oregano
- Coarse salt
- 2 Tbsp sherry vinegar
- 2 Tbsp lemon juice
- 1 Tbsp lemon zest
- 1 Tbsp GF Dijon
- 1 tsp honey
- ¼-½ cup olive oil
- 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.