Aussie Crash Hot Potatoes with Garden Oregano

Shown is my favorite 1936 Martin 10″ skillet. Cast iron ensures even heating and perfectly crisped potatoes. From my experience the results are better than using a cookie sheet. The only drawback is you’ll need to use two skillets for the recipe shown.

This is a recipe i discovered on Food Network and modified for use in a cast iron skillet. You can use any herb you wish, but i’ve found it’s fantastic with fresh garden oregano. Easy to prepare, these potatoes can be baked in your oven or covered in an outdoor charcoal grill.

INGREDIENTS:

6-10 baby red or Yukon gold potatoes, scrubbed and rinsed XV olive oil Kosher salt and fresh ground black pepper to taste 6 garlic cloves, peeled and minced Small handful of fresh garden oregano, minced (about 3 tbs.)

DIRECTIONS:

Set your oven or outdoor grill to 450° F.

Prepare 3-4 quarts of salted water in a kettle, and bring to a boil, stirring occasionally. Add the whole potatoes and boil for twenty minutes until fork tender. Remove from the heat, drain and set aside.

Spray or lightly grease two 10″ cast-iron skillets and arrange the potatoes as shown so they are not crowded. Using a potato masher, carefully push down on each potato until slightly crushed. Rotate the masher 90 degrees and gently press down again. Some of the potato will stick to the masher… no worries. Carefully arrange any excess back on top of the potatoes.

In a small food processor add the garlic cloves, crushed black pepper, oregano and 4 tbs. olive oil. Pulse lightly until minced. Using a silicone basting brush, generously coat the potatoes with the mixture. Lightly sprinkle each potato with Kosher salt.

Bake in the oven or on the grill (cover the grill) for 25 minutes until the edges start to crisp up and turn golden brown. Carefully remove and serve.

Serves 4.