A delightful side dish that combines the comforting texture of roasted potatoes with the irresistible crunch of a perfectly smashed exterior. This dish is not only a feast for the taste buds but also a visual delight, making it a perfect addition to any meal.
Ingredients
Scale:
2 pounds fingerling potatoes
4 tablespoons olive oil
1 teaspoon sea salt
1/2 teaspoon black pepper
2 cloves garlic, minced (optional)
8 ounces feta cheese, crumbled
1/4 cup cream cheese, softened
1/4 cup Greek yogurt
2 tablespoons olive oil
1 tablespoon lemon juice
Fresh herbs (like dill or parsley) for garnish
Instructions
Preheat your oven to 425°F (220°C).
In a large pot, bring salted water to a boil. Add the fingerling potatoes and cook for about 15-20 minutes, or until tender but still firm.
Drain the potatoes and let them cool for a few minutes.
On a lined baking sheet, place the potatoes and gently smash each potato until flattened but not falling apart.
Drizzle the smashed potatoes with olive oil, and sprinkle with sea salt, black pepper, and minced garlic if using. Toss gently to coat.
Place the baking sheet in the preheated oven and cook for 25-30 minutes, or until the edges are golden brown and crispy.
While the potatoes are baking, combine the crumbled feta, cream cheese, Greek yogurt, olive oil, and lemon juice in a food processor. Blend until smooth.
Once the potatoes are crispy, remove them from the oven and let them cool slightly. Serve warm with a generous dollop of whipped feta on top, garnished with fresh herbs.
