Description
These crispy smashed potatoes are topped with creamy feta, sun-dried tomatoes, and a bright lemon herb drizzle. Perfect as a side dish or appetizer.
Ingredients
Scale
- 1.5 lbs baby potatoes
- 3 tbsp olive oil
- Salt and pepper, to taste
- 4 oz feta cheese, crumbled
- 1/2 cup sun-dried tomatoes, chopped
- For the lemon herb drizzle:
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh dill, chopped
- 1 tbsp fresh mint, chopped
- 2 tbsp lemon juice
- 1/4 cup olive oil
- 1 clove garlic, minced
Instructions
- Preheat oven to 425°F (220°C).
- Place baby potatoes in a large pot of salted water. Bring to a boil and cook until tender, about 15-20 minutes. Drain.
- Transfer potatoes to a baking sheet lined with parchment paper. Use a fork or potato masher to gently smash each potato until about 1/2 inch thick.
- Drizzle smashed potatoes with olive oil, season with salt and pepper. Roast for 20-25 minutes until golden and crispy, flipping halfway through.
- While potatoes roast, prepare the lemon herb drizzle: In a small bowl, whisk together parsley, dill, mint, lemon juice, olive oil, and garlic. Season with salt and pepper.
- Remove potatoes from oven. Top with crumbled feta and chopped sun-dried tomatoes.
- Drizzle the lemon herb mixture over the potatoes. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Side Dish
- Cuisine: Mediterranean
Nutrition
- Calories: 320
- Sugar: 3g
- Fat: 18g
- Carbohydrates: 35g
- Protein: 8g