Crispy Potatoes With Lemon And Lots Of Oregano Recipe

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Crispy Potatoes with Lemon and Lots of Oregano Crispy Potatoes with Lemon and Lots of Oregano Recipe
Crispy Potatoes with Lemon and Lots of Oregano

Serves 4 to 6 as a side dish or 8 to 10 as an hors d’oeuvre

by Ana Sortun from Fine Cooking
Issue 134

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

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 panggangan and heat the panggangan 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.

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

Photo: Scott Phillips

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