Greek Pot-Crushed Potatoes

These potatoes will be the brightest taste on the plate. The flavors are clean and pure—new potatoes creamed in the pot, bright parsley, mellowed garlic with a big shot of puckery lemon. They pair beautifully with anything grilled or roasted.

Cook to Cook: The addition of water to a sauté of garlic may seem odd, but adding a small amount of water lets the garlic mellow and soften without any chance of it becoming burned or bitter. This is a technique to take into any recipe where you want a caramely, soft garlic flavor with no bite.

Note: These reheat well and hold in the refrigerator 2 days. Refresh the lemon after reheating.

Ingredients

• 6 quarts salted water in a 10-quart pot

• 16 large garlic cloves

• 3 1/2 to 4 pounds red skin potatoes

• Good tasting extra-virgin olive oil

• Salt and fresh-ground black pepper

• 1/4 hot red pepper flakes, or to taste

• 2 tight-packed teaspoon fresh oregano leaves, torn

• 2/3 cup flat leaf parsley (can also use curly parsley)

• 8 whole scallions, thin sliced

• Juice of 2 to 3 lemons

Instructions

1. Have the salted water boiling.

2. Thin slice the garlic in a food processor, remove and set aside. Then thin slice the skin-on potatoes. Drop the potatoes into the boiling water. Simmer 6 to 8 minutes until tender, and drain in a colander, shaking away excess water.

3. Put the empty pot back on stove (don’t worry if there are traces of potato starch), film it with olive oil, and set over medium heat. Add the sliced garlic, the salt, pepper, and hot pepper flakes along with a few spoonfuls of water.

4. Cook, uncovered, over medium heat for 5 minutes to soften the garlic, adding more water if necessary to keep the garlic from browning. Add the oregano and cook until fragrant, about 30 seconds. Turn potatoes back into the pot. Lightly crush the potatoes while blending them with the sautéed garlic, and season to taste. Fold in the parsley, scallions, and lemon juice. Turn into a bowl and serve.