Crispy Smashed Potatoes Recipe (with Whipped Feta).
Crispy oven-roasted smashed potatoes are boiled, pressed flat, and baked until crunchy. They are served over a base of smooth lemon garlic whipped feta, making this an easy holiday side dish that pairs hot potatoes with a cool dip.
Servings: 8 serves
Ingredients
The Potatoes:
- 2 lbs baby potatoes Baby Yukon Gold or Dutch Yellow potatoesWaxy skins hold together best.
- 3 tbsp Olive Oil.
- 1 tsp Kosher Salt.
- ½ tsp Black Pepper.
- 1 tbsp Fresh Thyme leaves.
The Whipped Feta:
- 8 oz Block Feta in Brine Drain the brine. Do not use pre-crumbled; it’s too dry.
- ½ cup Full-Fat Greek Yogurt Cuts the saltiness.
- 1 clove Garlic grated (zest it with a microplane so there are no chunks).
- 1 tbsp Lemon Juice
- 1 lemon zest
- 2 tbsp Extra Virgin Olive Oil.
The Garnish:
- Fresh dill or parsley chopped.
- Red pepper flakes for color.
Instructions
Boil & Steam-Dry (The Secret to Crispiness):
- Place potatoes in a large pot of generously salted cold water. Bring to a boil and cook until very tender (about 20-25 mins). A fork should slide out easily.
- Drain the potatoes and leave them in the colander for 5 minutes.
The steam escaping dries out the skin, which is the absolute secret to getting extra crispy smashed potatoes.
Smash & Roast:
- Generously coat a large metal baking sheet with olive oil and sprinkle with a little coarse salt.
- Place potatoes on a large baking sheet, leaving at least an inch of space between them so they do not steam in their own heat.
- Using the bottom of a heavy glass (grease it slightly), gently press down on each potato until it flattens but stays intact.
- Drizzle the smashed potatoes generously with more olive oil. Sprinkle evenly with salt, pepper, and fresh thyme.
- Roast for 30-40 minutes. Do not flip. We want the bottom to fry in the oil against the metal pan. They are done when deep golden brown and audibly crispy.
Preheat oven to 425°F (220°C).
Whip the Feta:
- While potatoes roast, combine feta, Greek yogurt, grated garlic, lemon juice, and olive oil in a food processor (a blender works, but a processor is better for texture).
- Blitz for 2-3 minutes until completely smooth and fluffy. If it's too thick, add 1 tsp of water at a time. It should look like thick frosting.
The Assembly:
- Swoosh the whipped feta across a large serving platter.
- Transfer the hot, crispy smashed potatoes directly from the pan and arrange them right on top of the whipped feta.
- Top with lemon zest, fresh dill, and a pinch of red pepper flakes.
Serve immediately while the potatoes are still hot.
Notes
Storage/Reheating/Make Ahead
These are best enjoyed fresh, but you can definitely prep parts of this ahead of time.- Make Ahead: You can whip the feta up to 3 days in advance and store it in an airtight container in the fridge. You can also boil the potatoes a day ahead and keep them in the fridge until you are ready to smash and roast.
- Storage: Keep leftover potatoes and feta in separate airtight containers in the fridge for up to 3 days.
- Reheating: Reheat the smashed potatoes in the oven at 400°F (200°C) or in an air fryer for a few minutes until warmed through and crunchy again. Do not microwave them if you want to keep the texture.
Sprinkle a little bit of coarse salt directly onto your oiled baking sheet before you place the potatoes down to smash them. This seasons the absolute bottom of the skin right where it touches the hot metal, giving you a deeply flavored, extra-crispy base that simply sprinkling salt on top cannot achieve.
Nutrition
Calories: 278kcal | Carbohydrates: 22g | Protein: 8g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 0.001g | Cholesterol: 26mg | Sodium: 630mg | Potassium: 528mg | Fiber: 3g | Sugar: 1g | Vitamin A: 180IU | Vitamin C: 26mg | Calcium: 176mg | Iron: 1mg