Small new potatoes are boiled and then dressed with a bit of olive oil, garlic, and some oregano. The tender potatoes are lightly crushed, which gives them a rustic look and helps the flavors infuse into the potatoes a little more. This recipe is super simple and makes a great side-dish for some grilled meat. You can serve these potatoes hot or try them cold tossed with some greens for a simple and delicious salad that is perfect for a picnic or warm summer gathering.
- small new potatoes
- 1 cup oregano (if they have dried leaves, other than a jar, the result is much better!)
- 2 cups olive oil
- 2 cloves garlic
- Wash the potatoes well and place them in a saucepan of salted water. Cook until tender.
- Meanwhile peel the garlic, chop finely. Pour the olive oil in a pan and add the garlic. Turn off the heat as soon as the garlic starts to fry (watch closely so that it does not burn).
- Drain the potatoes after cooking, press them slightly to crush them a little bit. And add them to the olive oil to saute a little. Sprinkle with oregano and season with pepper. Cover and stir in the aromas to serve.