Recipe: Greek Pot-Crushed Potatoes (with garlic, herbs, scallions and lemon)

GREEK POT-CRUSHED POTATOES

8 large garlic cloves
2 pounds red-skin or new potatoes, unpeeled
Good-tasting extra-virgin olive oil
Salt and freshly ground black pepper
Pinch of red-pepper flakes
1 tightly packed teaspoon fresh oregano leaves, torn
1/3 cup fresh flat-leaf parsley or curly parsley leaves
4 whole scallions, thinly sliced
Juice of 1 to 1 1/2 lemons

Bring 4 quarts of salted water to boil in a 6-quart pot.

In a food processor, thinly slice the garlic; remove and set aside; then thinly slice the potatoes (you could also use a mandoline).

Drop the sliced potatoes into the boiling water and simmer for 6 to 8 minutes, until tender. Drain in a colander.

Return the empty pot to the stove over medium heat (no need to rinse) and film it with olive oil. Add sliced garlic, salt and black pepper, red-pepper flakes and a few spoonfuls of water. 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 it is fragrant, about 30 seconds.

Return the drained potatoes to the pot and lightly crush them while blending them with the sauteed garlic. Season to taste. Fold in the parsley, scallions and lemon juice. Turn into a bowl and serve.

Makes 4-6 servings
Source: The Splendid Table's How to Eat Supper: Recipes, Stories and Opinions From Public Radio's Award-Winning Food Show by Lynne Rossetto Kasper and Sally Swift