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.
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- 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汤匙。finely grated lemon zest
- 1汤匙。Dijon mustard
- 1 tsp. honey
- 1/2 cup extra-virgin olive oil; more for cooking
- Freshly ground black pepper
- 1汤匙。干牛至，最好是希腊
Nutritional Information
- 卡路里（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
- 碳水化合物（G）：3
- Fiber (g): 1
- 蛋白质（G）：1
准备
- 在6到8夸脱的锅中，将土豆和足够的冷水混合在一起，覆盖2英寸。加1汤匙。盐，煮沸，煮沸，煮熟，直到嫩成足够嫩的金属串，12到20分钟。
- 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.
- 在不排干的情况下，将锅转移到水槽上。通过将冷水运到锅中，慢慢冷却土豆；大约需要7分钟。（以这种方式冷却它们会产生致密的质地，以便您可以在不破坏土豆的情况下将土豆弄平。）将土豆沥干并将土豆转移到切菜板或烤盘上，让它们气干或拍打它们。
- 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.
Reviews
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Reviews (4 reviews)
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napes12|2015年8月10日这引起了我的客人的好评。我早点煮土豆，让它们在油锅上冷却。冷却时将它们砸碎，淋上橄榄油，然后在400度烤箱的底部架子上烤。金黄色和酥脆时，用敷料扔了些调味料。这肯定会成为我的标准之一。
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unclemorti|05/16/2015
通过这种食谱，柠檬和牛至真正弹出了味道，将土豆带入了新的水平。我使用了通用土豆。真正的赢家
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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.
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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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