Description
Crispy, tangy smashed potatoes topped with salty feta for a delicious side dish that’s simple yet special.
Ingredients
Scale
- 1 lb (450 g) small Yukon gold or new potatoes
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 4 oz (115 g) crumbled feta
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 2 tbsp chopped parsley
Instructions
- Boil the small potatoes in salted water for 15–20 minutes until tender.
- Drain well and let steam-dry for 2 minutes.
- Arrange on a rimmed baking sheet lined with parchment and smash each potato to about 1/2-inch (1.2 cm) thickness.
- Drizzle with olive oil, season with salt and pepper, and roast at 425°F (220°C) for 20–25 minutes until golden and crisp.
- Top with crumbled feta, lemon juice, lemon zest, and parsley, and return to the oven for an additional 3–5 minutes until the feta warms.
Notes
For extra crisp, preheat the baking sheet in the oven before adding the potatoes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 1g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg