Greek Pot-Crushed Potatoes
4 quarts salted water in a 6-quart pot
8 large garlic cloves
2 pounds red-skin potatoes, unpeeled
Extra-virgin olive oil
Salt and fresh-ground black pepper
Pinch of red pepper flakes
3 tsp. 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 lemon
Method of Preparation:
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 the 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 sauted garlic, and season to taste. Fold in the parsley, scallions, and lemon juice. Turn into a bowl and serve.