Posted on Thu, Mar. 20, 2008
3 pounds small red potatoes
9 tablespoons extra-virgin olive oil, divided use
Kosher salt and freshly ground black pepper
1 tablespoon dried Greek (or other fragrant) oregano
1 tablespoon minced garlic
1. Heat the oven to 450 degrees.
2. Put potatoes in a large roasting pan in a single layer. Roast until tender, 40 to 45 minutes. Move pan to stove top and, one at a time, press each potato with the flat bottom of a sturdy mug or weight to about ½-inch thickness with broken skins but still roundish in shape.
3. Drizzle 4 tablespoons of the oil over potatoes. Season well with salt and pepper and return to the oven to roast until browned on the bottom, about 25 minutes. Remove pan from oven and turn the potatoes with a large spatula.
4. Drizzle 4 more tablespoons of oil over the potatoes and return them to the oven to roast until browned on the other side, about 25 minutes more. Remove from the oven.
5. Sprinkle oregano and garlic over top. Season again with salt and pepper. Drizzle with remaining tablespoon oil and toss potatoes with the spatula to distribute seasonings.
6. Return potatoes to the oven to brown, about 5 minues. (Total roasting time is about 1 hour, 35 minutes.)
7. Transfer potatoes to a serving platter. Serve at once.
- From Tom's Big Dinners by Tom Douglas (Morrow, 2003)
348 calories, 4 grams protein, 37 grams carbohydrates, 2 grams sugar, 21 grams fat, no cholesterol, 208 milligrams sodium, 4 grams dietary fiber.
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