Crispy Smashed Potatoes with Lemon & Feta

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

905 g

Baby Potatoes

1/2

Lemon

cut into 4 wedges

75 mL

Olive Oil , divided

2 cloves

Garlic , minced

20 g

Chopped Oregano Leaves

to taste

Kosher Salt

to taste

Freshly Ground Black Pepper

10 g

Grated Parmesan Cheese

2 g

Fresh Basil , chopped

115 g

Feta Cheese , sliced

Cooking Instructions

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Step 1

Preheat oven to 425 degrees F (220 degrees C).

Step 2

On a large baking sheet, toss together the Baby Potatoes (905 g) , Lemon (1/2) , Olive Oil (15 mL) , and a generous pinch of salt. Place in the oven and roast for 20 minutes or until the potatoes are fork tender.

Step 3

Remove the lemon from the pan. Use the back of a spatula or a fork to gently press down on the potatoes, smashing them to about one fourth inch thickness.

Step 4

In a small bowl, combine Olive Oil (30 mL) , Garlic (2 cloves) , and Oregano Leaves (20 g) .

Step 5

Spoon the mixture evenly over the smashed potatoes. Season with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste) . Sprinkle with Parmesan Cheese (10 g) .

Step 6

Return the potatoes to the oven and roast another 20 to 25 minutes or until golden and crisp.

Step 7

Meanwhile, finely chop half or all of the roasted lemon (peel and all) and add to a small bowl along with the remaining Olive Oil (30 mL) , Fresh Basil (2 g) , and a pinch of salt.

Step 8

Transfer the potatoes to a serving dish. Drizzle the potatoes with the lemon mixture and serve with Feta Cheese (115 g) .