Directions
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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 (6 cups)
,
Lemon (1/2)
,
Olive Oil (1 Tbsp)
, 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 (2 Tbsp)
,
Garlic (2 cloves)
, and
Oregano Leaves (1/4 cup)
.
Step 5
Spoon the mixture evenly over the smashed potatoes. Season to taste with
Kosher Salt and Freshly Ground Black Pepper (to taste)
. Sprinkle with
Parmesan Cheese (2 Tbsp)
.
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 (2 Tbsp)
,
Fresh Basil (2 Tbsp)
, 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 (3/4 cup)
.
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