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
Preparation
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.
