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.

Prep Time:20minutes mins
Cook Time:40minutes mins
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.

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.

Notes

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.