Pot-Crushed Potatoes

4 quarts of salted water in a 6-quart pot
2 pounds of red-skin potatoes, cleaned but unpeeled
8 large cloves of garlic
Olive oil
Salt to taste
Fresh-ground black pepper to taste
A pinch of red pepper flakes
A few spoonfuls of water
1 small pinch of torn, fresh oregano leaves
1/3 of a cup of rough chopped fresh parsley leaves
4 whole scallions, sliced thin
The juice of a large lemon

Put the potatoes in the salted water and bring the water to the boil. Cook until the potatoes are tender.

Thin-slice the peeled garlic cloves and set aside.

Drain the potatoes very well in a colander and let them rest there.

Put the empty pot back on the stove (don't worry if there are traces of potato starch in the pot), film it with the olive oil, and put the heat on medium.

Add the garlic, the salt, the black pepper, the red pepper flakes, and the water.

Cook, uncovered, over medium heat for 5 minutes to soften the garlic. Add more water if needed to prevent the garlic from browning. (Do not allow the garlic to brown - you want it softened not colored.)

Add the oregano and cook for 30 seconds.

Return the potatoes to the pot and lightly crush them with a wooden spoon, blending them with the sauteed garlic.

Season again to taste, if necessary.

Fold in the parsley, the scallions, and the lemon juice.

Turn the potatoes into a warmed bowl.

Serve as a side with anything roasted or grilled or use as a main coarse.