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Bon Appétit

Olive Oil and Oregano Potato Cake

3.8

(3)

This creamy-crispy take on mashed potatoes, similar to a giant latke, is ideal for a dinner party because it can be assembled ahead.

Recipe information

  • Yield

    Makes 8 servings

Ingredients

1/2 cup olive oil plus more for oiling dish
4 1/4 to 4 1/2 pounds medium red-skinned potatoes, each peeled and quartered
2 tablespoons chopped fresh oregano, divided

Preparation

  1. Step 1

    Oil 15x10x2-inch glass baking dish. Cook potatoes in large pot of boiling salted water until tender, about 18 minutes. Drain; return to same pot. Stir over low heat to dry, about 1 minute. Remove from heat. Add 1/2 cup oil. Mash until smooth; season to taste with salt and pepper. Mix in 1 tablespoon oregano. Spread in prepared dish; smooth top. Do ahead Can be made ahead. Let stand at room temperature 2 hours or cover and refrigerate overnight.

    Step 2

    Preheat oven to 350°F. Bake potatoes uncovered 30 minutes. Stir to distribute any crusty parts; press again to even layer. Bake until very hot and beginning to get crusty on bottom, about 45 minutes longer.

    Step 3

    Remove potatoes from oven and preheat broiler. Broil potatoes until golden and crusty on top, repositioning for even cooking, about 4 minutes. Cut potato cake into 8 squares. Cut each square in half on diagonal. Transfer potato wedges to platter. Sprinkle with remaining 1 tablespoon oregano.

TagsRed Skin PotatoPotatoRoot VegetableVegetableOreganoHerbs & SpicesSideDinnerDairy FreeGluten FreeNut FreeVegetarianVegan5 Ingredients or FewerBon Appétit
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