3 pounds small red potatoes, washed and dried
1/2 cup plus 1 T olive oil
Kosher salt and pepper
1 T Greek oregano
1 T minced garlic
Preheat oven to 450. Put the potatoes in a roasting pan large enought to hold them in a single layer and roast them until they are jut tender, about 40 to 45 minutes, depending on their size. When the potatoes feel tender, remove the roasting pan from the oven and place it on top of the stove or on another heatproof surface. Using the flat bottom of a sturdy china mup, press down on and flatten each potato, one at a time, right in the roasting pan. A smashed potato should be about 1/2 inch thick. The potato skin will break, showing some of the white flesh, but the potato should still more or less retain its round shape. Drizzle 1/4 cup of olive oil over the potatoes, season generously with salt and pepper, and return them to the oven. Roast until they are browned on the bottom, about 25 minutes, then remove them from the oven and turn them over with a large spatula. Drizzle another 1/4 cup oil over the potatoes and return to the oven. Roast until brown on the second side, about 25 minutes more, then remove the pan from the oven. Scatter oregano and garlic over the surface, season again with salt and pepper, and drizzle them with the remaining 1 T oil. Toss potatoes to distribute seasonings, then return to oven for 5 more minutes.