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Export 6 ingredients for grocery delivery
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
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