GREEK POT-CRUSHED POTATOES
- 4 quarts salted water in a 6-quart pot
- 8 large garlic cloves
- 2 pounds red-skin potatoes, unpeeled
- Good-tasting extra-virgin olive oil
- Salt and fresh-ground black pepper
- Pinch of red pepper flakes
- A few spoonfuls of water
- 1 tight-packed teaspoon fresh oregano leaves, torn
- ⅓ cup fresh flat-leaf parsley or curly parsley leaves
- 4 whole scallions, thin sliced
- Juice of 1 to 1½ lemons
Instructions:
These potatoes will be the brightest taste on the plate.
- Bring the salted water to a boil.
- Thin-slice the garlic in a food processor; remove and set it aside, then thin-slice the potatoes. Drop the potatoes into the boiling water and simmer for 6 to 8 minutes, or until tender. Drain the potatoes in a colander, shaking away any excess water.