Step 1

Put the potatoes in a large pot and add water to cover by 3 inches. Season the water with salt. Bring to a boil over medium-high heat, reduce the heat to medium-low and simmer until the potatoes are just tender when pierced with a fork, about 10 minutes. Drain well in a colander. Transfer the potatoes to a towel-lined baking sheet and let cool. Using the smooth side of a meat tenderizer, carefully smash each potato to about 1/2-inch thickness.

Step 2

In a small bowl, whisk together the lemon zest, lemon juice, oregano and 6 Tbs. of the olive oil. Season with salt and pepper. Set the vinaigrette aside.

Step 3

Place a la plancha cast-iron griddle in the center of a grill and preheat the grill over medium-high heat.

Step 4

Drizzle the smashed potatoes with the remaining 2 Tbs. olive oil and season with salt and pepper. Carefully transfer the potatoes to the griddle and cook, turning once, until well browned on each side, 4 to 6 minutes per side. Transfer to a platter and drizzle with the vinaigrette. Serve hot or at room temperature. Serves 4 to 6.

Step 5

Williams-Sonoma Kitchen