This panfried smashed potatoes recipe is my interpretation of the flattened lemon oregano potatoes served at Oleana in Cambridge. Chef Ana Sortun’s cookbook, Spice, is sold at the restaurant but alas has no flattened potato recipe. So here’s my version, and of course, me being me I added my own twist. Crunchy potato skin, spicy oregano, flavor-boosting parsley, freshly cracked black pepper, course ground sea salt and a squeeze of lime…every ingredient plays a big part in the flavor department.
By the way, I loved the restaurant and the food was amazing. Thanks to my pal Amy for introducing me to Oleana's magical garden patio dining experience. I am not at all sorry about buying the cookbook. There are lots of great Arabic influenced dishes worth trying. Judging from the looks of our backyard garden, the eggplant souffle recipe on page 265 will come in handy by the middle of next week!
PANFRIED SMASHED POTATOES
1 1/2 pounds skin on whole baby white or gold potatoes
1/4 cup extra-virgin olive oil
1/2 teaspoon fresh chopped oregano (1/4 teaspoon dried)
1 teaspoon fresh chopped parsley (1/2 teaspoon dried)
1 whole lime
fresh ground sea salt and pepper to taste
Generously cover potatoes with cold water in a 3 quart pot and add dash of salt. Boil until almost tender, 10 to 15 minutes. Drain potatoes. Transfer to a baking sheet and lightly crush to about 3/4 inch thick with a metal spatula. Careful to keep potatoes more or less intact.
Heat oil in a 10-inch heavy skillet over medium-high heat until it shimmers. Transfer potatoes with the spatula to skillet, sprinkle on oregano and parsley, then lower heat to medium-low. Cook, turning once, until golden brown, about 8-10 minutes on each side. Season with salt and pepper. Cut lime into 6 wedges. Squeeze juice of two wedges over potatoes just before serving, garnish with remaining lime. Serves 4.