Saturday, January 31, 2009

Greek Pot Crushed Potatoes



Greek Pot-Crushed Potatoes

Copyright: The Splendid Table's How to Eat Supper

Serves 4 to 6
10 minutes prep time; 15 minutes stove time

  • 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
  • 1/3 cup fresh flat-leaf parsley
  • 4 whole scallions, thin sliced
  • Juice to 1 to 1 1/2 lemons
1. Bring the salted water to a boil

2. 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 teh potatoes in a colander, shaking away any excess water.

3. Put the empty pot back on the stove (don't worry if there are traces of potato starch), film it with the olive oil, and set it over medium heat. Add the sliced garlic, salt and black pepper, red pepper flakes, and water. Cook, uncovered, over medium heat for 5 minutes to soften the garlic, adding more water if necessary to keep the garlic from browning.

4. Add the oregano and cook until it is fragrant, about 30 seconds. Return the potatoes to the pot. Lightly crush the potatoes while blending them with the sauteed garlic, and season to taste. Fold in the parsley, scallions, and lemon juice. Turn into a bowl and serve.

1 comment:

  1. I love to prepare some recipe with potatoes although i know that a person can gain weight if eat potatoes frequently, but i can´t deny that i really like the flavor, most of all when is combine it with some ingredients. Simply delicous. And when i cook, my husband usually is very happy.
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