Name: Crushed Red Potatoes with Oregano and Capers
Total time: 45 min
Ingredients: 2 pounds small red potatoes , unpeeled; Salt and pepper; 6 tablespoons unsalted butter; 1 garlic clove , minced; 1 tablespoon chopped fresh oregano; 1 tablespoon capers , rinsed; 1 tablespoon lemon juice

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).

Before You Begin

Be sure to use small red potatoes measuring 1 to 2 inches in diameter, and use a gentle hand when crushing them.

Instructions

Place potatoes and 2 tablespoons salt in Dutch oven and cover with water by 1 inch. Bring to boil over high heat. Reduce heat to medium-high and simmer until paring knife slips easily in and out of potatoes, about 20 minutes. (Potatoes should be very tender.) Drain potatoes in colander.

In now-empty pot, melt butter over medium heat. Add garlic and cook until fragrant, about 30 seconds. Off heat, stir in oregano, capers, lemon juice, ¼ teaspoon salt, and ¼ teaspoon pepper.

Add potatoes to pot. Press each potato with back of spoon or spatula to lightly crush (do not mash; potatoes should still have texture). Stir to coat potatoes with butter mixture (potatoes will break up slightly; this is OK). Transfer to platter. Serve.