Crushed Red Potatoes with Oregano and Capers
Say goodbye to boring, underseasoned spuds.
Why This Recipe Works
Boiled-and-buttered red potatoes can be boring; all the flavor remains on the outsides of the potatoes, leaving the interiors bland. To fix that, we simmered 2 pounds of red potatoes until they were completely tender, drained them, and then melted some butter in the empty pot before adding minced garlic, chopped fresh oregano, rinsed capers, and lemon juice. We then added the still-steaming potatoes, lightly pressed each with the back of a spoon until it broke apart, and gently stirred the potatoes with the buttery garlic-lemon-herb mixture to ensure that it worked its way into all the nooks and crannies (and every bite).
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