Grilled Smashed Potatoes with Lemon-Oregano Vinaigrette
Grilling lends a smoky character to these smashed potatoes. By smashing them, the flesh is exposed so it can soak up the bright flavors of the lemon-oregano vinaigrette. Serve alongside grilled whole branzino (see related recipe at left).
- 2 lb. baby Yukon Gold potatoes, each about 2 inches in
- Kosher salt, to taste
- 1 tsp. lemon zest
- 2 Tbs. fresh lemon juice
- 2 tsp. chopped fresh oregano
- 1/2 cup olive oil
- Freshly ground pepper, to taste
Put the potatoes in a large pot and add water to cover by 3 inches. Season the water with salt. Bring to a boil over medium-high heat, reduce the heat to medium-low and simmer until the potatoes are just tender when pierced with a fork, about 10 minutes. Drain well in a colander. Transfer the potatoes to a towel-lined baking sheet and let cool. Using the smooth side of a meat tenderizer, carefully smash each potato to about 1/2-inch thickness.
In a small bowl, whisk together the lemon zest, lemon juice, oregano and 6 Tbs. of the olive oil. Season with salt and pepper. Set the vinaigrette aside.
Place a la plancha cast-iron griddle in the center of a grill and preheat the grill over medium-high heat.
Drizzle the smashed potatoes with the remaining 2 Tbs. olive oil and season with salt and pepper. Carefully transfer the potatoes to the griddle and cook, turning once, until well browned on each side, 4 to 6 minutes per side. Transfer to a platter and drizzle with the vinaigrette. Serve hot or at room temperature. Serves 4 to 6.