Expect at least three recipe requests.
The star of this year’s Friendsgiving? These smashed potatoes topped with feta crumbles and dripping in chili oil. They’re crispy, chaotic, and guaranteed to cause at least one, “Who made this?!” meltdown. Show up with this dish and you’re basically securing your invite for every future Friendsgiving from now on.
Crispy Smashed Potatoes with Feta, Chili Oil, and Herbs
Ingredients
- 2 pounds baby potatoes
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 ounces feta cheese, crumbled
- 2 tablespoons chili oil
- 2 tablespoons fresh herbs, chopped
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Instructions
- Preheat the oven to 450°F (232°C).
- Place baby potatoes in a pot and cover with water. Bring to a boil and cook for 15 minutes until potatoes are tender.
- Drain the potatoes and let them cool for a few minutes.
- Arrange the potatoes on a baking sheet. Use a fork or potato masher to gently smash each potato, maintaining some thickness.
- Drizzle olive oil over the potatoes and season with salt and black pepper.
- Roast in the preheated oven for 25-30 minutes until potatoes are crispy and golden brown.
- Transfer the potatoes to a serving platter. Sprinkle crumbled feta cheese over the top.
- Drizzle with chili oil for a spicy kick.
- Garnish with chopped fresh herbs before serving.
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