Crispy Potatoes with Lemon and Lots of Oregano

By foodiva

Ingredients

• 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

Details

Servings 4
Adapted from finecooking.com

Preparation

Step 1

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Mediterranean Makeover

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.

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.

Position a rack in the center of the oven and
heat the oven to 200°F. Place an oven-safe platter
on the rack.

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.

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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