For the Smashed Potatoes
Preheat oven to 450 degrees F.
Fill a large pot with water and place the potatoes, and boil until a fork or knife pierces through easily. This will take about 20-25 minutes but depends on the size of your potatoes.
After the potatoes have boiled, drain them and let them cool until they can be easily handle.
Cover a baking sheet with foil, and coat it with oil.
Place the potatoes on the foil, and using the heel of your hand (or the back of a spoon) gently smash the potatoes so that they spread, but don't break apart.
Coat with oil, and season them with salt, black pepper and oregano.
Bake for 15-20 minutes or until the smashed potatoes are golden and crispy.
For the Garlic Mayo Dip
Mix all the ingredients together until fully incorporated.
Serve with smashed potatoes.