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Tom Douglas' Smashed Greek Potatoes

We saw this recipe published in Washington Grown Magazine and thought we'd try it. We'd prefer to use purple potatoes, but couldn't find any, so used red as he did. We also halved the recipe and although we didn't measure (and when I say "we" I mean "me"), I know I used less oil than he did. I also used Madagascar Black Pepper EVOO from A Bit of Taste to add to the black pepper flavor which we like. Out of laziness and because I have a really good garlic press, I rarely mince garlic anymore. Pressed worked fine. They were really good.

Tom's notes:

  • Use any variety of small, thin-skinned potatoes.
  • Ideally, potatoes should be about the size of a golf ball or a little smaller.
  • Dried Greek oregano is the most fragrant.

Ingredients

  • 3 lbs small red potatoes, washed and dried, but not peeled
  • ½ cup plus 1 tbsp EVOO
  • Kosher salt and freshly ground black pepper
  • 1 tbsp dried Greek oregano
  • 1 tbsp minced garlic

Method

  1. Preheat oven to 450 degrees F.
  2. Put the potatoes in a roasting pan large enough to hold them in a single layer and roast them until they are just tender, about 40-45 minutes, depending on their size.
  3. When the potatoes feel tender, remove the roasting pan from the oven and place it on top of the stove or on another heat-proof surface.
  4. Using the flat bottom of a sturdy china mug, press down on and flatten each potato, one at a time, right in the roasting pan. A smashed potato should be about ½-inch thick. The potato skin will break, showing some of the white flesh, but the potato should more or less retain its round shape. Don't worry if a few of the potatoes break up and fall apart. Repeat until all the potatoes have been smashed.
  5. Drizzle ¼ cup of the oil over the potatoes, season generously with salt and pepper, and return them to the oven. Roast the potatoes until they are browned on the bottom, about 25 minutes, then remove them from the oven and turn over with a large spatula.
  6. Drizzle another ¼ cup oil over the potatoes and return them to the oven. Roast the potatoes until they are browned on the second side, about 25 minutes more, then remove the pan from the oven.
  7. Scatter the oregano and garlic over the surface of the potatoes, season again with salt and pepper, and drizzle them with the remaining 1 tbsp of oil.
  8. Toss the potatoes with the spatula to distribute the seasonings evenly, then return them to the oven for 5 more minutes. (Roasting time after the potatoes are smashed is about 55 minutes. Total time is about 1 hour plus 35 minutes).
  9. Use the spatula to transfer the potatoes to a large platter. Serve immediately.

Serves 6-8.

June 2022


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