These potatoes have a beautifully tender and creamy interior with a nice, crispy exterior. The tart-mustardy drizzle puts them over the top and cuts the inherent richness. If you can’t find “new” potatoes, baby reds or baby Yukon Golds will do. You’re essentially frying them in a couple inches of oil. First you add smashed garlic cloves to infuse the frying oil with garlicky flavor (and cook up delicious crispy garlic for serving). Then you add the potatoes. You don’t have to worry about the oil spattering all over your kitchen because you’re using a high-sided skillet and hardly any oil. Serve the spuds while they’re hot and your guests will devour them.
1½ pound new potatoes, quartered
8 garlic cloves, smashed
½ cup olive oil, divided
1½ teaspoons kosher salt, divided
1 tablespoon sherry vinegar
1½ teaspoons Dijon mustard
½ teaspoon granulated sugar
¼ teaspoon black pepper
2 teaspoons chopped fresh oregano
Sat fat 3.05g
How to Make It
Bring potatoes and salted water to cover to a boil in a large saucepan over high; cook until tender, about 10 minutes. Drain. Spread potatoes on a rimmed baking sheet, and cool about 10 minutes.
Meanwhile, place garlic and ¼ cup of the olive oil in a large high-sided skillet over medium, and cook, stirring often, until garlic begins to sizzle and brown on all sides, about 5 minutes. Remove garlic, and, if desired, reserve and serve with potatoes. Remove and reserve about half of the garlic oil in skillet.
Heat remaining garlic oil in skillet over medium; add potatoes, in 2 batches, and cook until golden and crispy, about 5 minutes per side. Transfer to a platter, and repeat with remaining potatoes, adding reserved garlic oil as needed. Sprinkle potatoes with ½ teaspoon of the salt.
Whisk together sherry vinegar, mustard, sugar, pepper, and remaining 1 teaspoon salt in a small bowl. Whisk in remaining ¼ cup olive oil. Drizzle potatoes with vinaigrette, and sprinkle with oregano.
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