We love roasted potatoes. I mean really love them. Typically, I’ll cut the potatoes into nice neat wedges, coat them with some olive oil and balsamic vinegar and throw them in a hot oven. And they are delicious. No arguing that. But it’s fun to switch things up a bit, don’t you think? Here’s a way to take them to the next level …so full of flavor and texture. A Greek spin, I suppose. The recipe comes from Tieghan Gerard at Half Baked Harvest. I followed it closely with just a tweak here and there.
Try to choose potatoes that are similar in size so that they will roast uniformly.
While the potatoes are in the oven for the initial roast, chop up the garlic and fresh oregano. Get that soaking in olive oil.
Once the par-roasted potatoes are smashed in the pan, the garlic & oregano laced olive oil is drizzled evenly over the potatoes. They are then seasoned with salt & pepper and a sprinkling of grated parmesan cheese.
While the potatoes finish cooking, the roasted lemon wedges should be finely chopped along with the fresh basil, then added to the remaining olive oil.
When the smashed potatoes are browned and crispy, remove them from the oven. Carefully transfer the potatoes to your serving dish. Drizzle with the lemon mixture and serve with feta slices.
crispy smashed potatoes with lemon & feta
Adapted from Half Baked Harvest
Perfect side with beef, chicken & fish.
- 2 pounds mixed baby potatoes
- 1/2 lemon, cut into 4 wedges
- 5 tablespoons olive oil, divided
- 2 garlic cloves, minced or grated
- 1/4 cup fresh oregano leaves, chopped
- kosher salt & freshly ground black pepper
- 2 tablespoons parmesan cheese, grated
- 2 tablespoons fresh basil, chopped
- 4 ounces feta cheese, sliced
Preheat oven to 425°F.
On a large baking sheet, toss together the potatoes, lemon, 1 tablespoon olive oil and a generous pinch of salt. Place in the oven and roast for 20 minutes or until the potatoes are fork tender.
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 1/4 inch thickness.
In a small bowl combine 2 tablespoons olive oil, the garlic & oregano. Spoon the mixture evenly over the smashed potatoes. Season to taste with salt and pepper. Sprinkle with the grated parmesan. Return the potatoes to the oven and roast another 20-25 minutes or until golden and crisp.
Meanwhile, finely chop half or all of the roasted lemon (peel and all) and add to a small bowl along with the remaining 2 tablespoons olive oil, the basil, and a pinch of salt.
Transfer the potatoes to a serving dish. Drizzle the potatoes with the lemon mixture and serve with sliced feta.