Crispy Smashed Potatoes with Feta, Chili Oil, and Herbs
Boiled until tender, smashed flat, and roasted until the edges turn deeply golden and crisp.
Dietary
Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover
Allergens
Dairy
Baby potatoes are boiled until fork-tender, then smashed and roasted at high heat so every ridge and edge crisps up. Crumbled feta, a drizzle of chili oil, and fresh herbs finish the dish with salty, spicy, and bright notes. Serve them as a side dish or a shareable appetizer alongside a cooling yogurt dip.
Ingredients
- 2 pounds baby potatoes, scrubbed
- 2 tablespoons kosher salt (for boiling water)
- 1/3 cup olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 cup feta cheese, crumbled
- 3 tablespoons chili oil
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 1 lemon, cut into wedges
Method
-
Place the baby potatoes in a 6-quart saucepan, cover with cold water by 2 inches, and add 2 tablespoons kosher salt.
-
Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork-tender.
-
Drain the potatoes well and let them sit in the colander for 5 minutes to steam off excess moisture.
-
Preheat the oven to 450°F and coat a 9x13-inch baking sheet with 2 tablespoons of the olive oil.
-
Arrange the potatoes on the baking sheet, spaced apart, and use the bottom of a glass or measuring cup to smash each one flat to about 1/2-inch thickness.
-
Drizzle the smashed potatoes with the remaining olive oil and season with the salt and black pepper.
-
Roast until the bottoms are deeply golden and crisp, about 25 to 30 minutes, without flipping.
-
Transfer the crispy potatoes to a serving platter and immediately crumble the feta over the top while they are still hot.
-
Drizzle the chili oil evenly over the potatoes and feta.
-
Scatter the dill, parsley, and chives over the top and serve with lemon wedges on the side.
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Crispy Smashed Potatoes with Feta, Chili Oil, and Herbs
Baby potatoes are boiled until fork-tender, then smashed and roasted at high heat so every ridge and edge crisps up. Crumbled feta, a drizzle of chili oil, and fresh herbs finish the dish with salty, spicy, and bright notes. Serve them as a side dish or a shareable appetizer alongside a cooling yogurt dip.
1 hr 15 min 4 servings 310 cal
Ingredients
- 2 pounds baby potatoes, scrubbed
- 2 tablespoons kosher salt (for boiling water)
- 1/3 cup olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 cup feta cheese, crumbled
- 3 tablespoons chili oil
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 1 lemon, cut into wedges
Method
- 1
Place the baby potatoes in a 6-quart saucepan, cover with cold water by 2 inches, and add 2 tablespoons kosher salt.
- 2
Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork-tender.
- 3
Drain the potatoes well and let them sit in the colander for 5 minutes to steam off excess moisture.
- 4
Preheat the oven to 450°F and coat a 9x13-inch baking sheet with 2 tablespoons of the olive oil.
- 5
Arrange the potatoes on the baking sheet, spaced apart, and use the bottom of a glass or measuring cup to smash each one flat to about 1/2-inch thickness.
- 6
Drizzle the smashed potatoes with the remaining olive oil and season with the salt and black pepper.
- 7
Roast until the bottoms are deeply golden and crisp, about 25 to 30 minutes, without flipping.
- 8
Transfer the crispy potatoes to a serving platter and immediately crumble the feta over the top while they are still hot.
- 9
Drizzle the chili oil evenly over the potatoes and feta.
- 10
Scatter the dill, parsley, and chives over the top and serve with lemon wedges on the side.
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