Sometimes the best things happen by accident. That’s exactly what happened to me as I was preparing Greek Potatoes last week. I got the original recipe from a co-worker over 15 years ago before my daughter was born and I’ve been making them ever since– almost always without fail. This time, however, I accidentally cooked them too long and the potatoes got too soft. What to do? I couldn’t throw them away. They were still perfectly good potatoes, and the flavor was still fabulous. They just weren’t the right consistency.
I “rescued” my potatoes them by cooking them just a little bit longer, “smashing” them, and adding a little Romano cheese. They were delicious. In fact, my husband said he liked them better than my original Greek potatoes (it must have been the cheese). I’m partially posting this recipe here to share with you, but partially (selfishly!) for myself as well. I don’t want to forget how I made them. :)
Romano Smashed Potatoes
6 medium russet potatoes, cleaned with skin left on- cut into 1″ cubes
1/2 C. lemon juice
1/4 C. vegetable oil
2 tsp. salt
1/2 tsp. pepper
1 1/2 tsp. oregano
3 garlic cloves, crushed
2 1/2 C. hot water
1/4 C. grated Romano cheese (I use the kind in the container, not the kind in the plastic jar)
Preheat oven to 450 degrees. Toss everything together (except the water and Romano cheese) and place in a 9×12 pan. Pour water on top of potato mixture. Bake uncovered for 1 1/2 hours or until potatoes are soft. Remove from oven. Smash potatoes with a fork (for a smoother texture mash with a mixer). Sprinkle Romano cheese on top and put back in the oven until lightly browned on top.