Description
These crispy Greek smashed potatoes are bursting with Mediterranean flavour and topped with lots of creamy feta and fresh dill.
Ingredients
Units
Scale
- 2 lb. yellow mini potatoes (small to medium size)
- 1/3 cup extra virgin olive oil
- zest from one lemon
- 1 tsp dried oregano
- 3/4 tsp kosher salt
- 1/2 tsp dried thyme
- 1/2 tsp garlic powder
- 1/4 tsp sumac
- 150 g/6 oz. feta cheese, crumbled (about 1 1/2 cups)
- 2-3 tbsps fresh dill, chopped
Instructions
- Preheat the oven to 450℉.
- Bring a large pot of salted water to a boil. Add the potatoes and cook until fork tender, about 13 to 15 minutes.
- In a small bowl, mix together the oil, lemon zest, oregano, salt, thyme, garlic powder and sumac.
- Drain the potatoes and let them cool slightly and then transfer to a large baking sheet lined with parchment paper. Use the bottom of a glass jar or cup to press down on the potatoes to smash them into flat patties.
- Drizzle the oil mixture evenly over the potatoes. Transfer to the oven and bake for 30 to 35 minutes, until deeply browned and crispy.
- Add the potatoes to plates (or a platter) and top with feta and dill. Serve and enjoy!
Notes
Watch the potatoes closely near the end of the cooking time to be sure they aren’t getting too browned.