Crispy Smashed Potatoes with Whipped Feta

Crispy Smashed Potatoes with Whipped Feta

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4–6

Ingredients

For the Potatoes:

• 2 lbs baby potatoes (Yukon gold or red work best)

• 2 tablespoon olive oil

• 1 teaspoon garlic powder

• 1 teaspoon smoked paprika

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

• Fresh herbs (parsley or dill) for garnish
  

For the Whipped Feta:

• 1 cup feta cheese (or vegan feta alternative)

• 1/4 cup Greek yogurt (or coconut yogurt for vegan version)

• 1 tablespoon olive oil

• 1 tablespoon lemon juice

• 1 small garlic clove

• Pinch of salt and pepper to taste
  

Directions

1. Preheat the Oven:

   • Preheat your oven to 425°F (220°C).

   • Line a large baking sheet with parchment paper.

2. Boil the Potatoes:

   • Place baby potatoes in a large pot, cover with salted water, and bring to a boil.

   • Cook for about 15 minutes, or until fork-tender.

   • Drain and let cool slightly.

3. Smash the Potatoes:

   • Arrange boiled potatoes on the prepared baking sheet.

   • Use the bottom of a glass or measuring cup to gently flatten each potato until it’s about ½-inch thick.

4. Season and Roast:

   • Drizzle the smashed potatoes with olive oil.

   • Sprinkle evenly with garlic powder, smoked paprika, salt, and black pepper.

   • Roast for 25–30 minutes, flipping halfway through, until golden and crispy.

5. Make the Whipped Feta:

   • While the potatoes roast, blend feta, Greek yogurt, olive oil, lemon juice, garlic, salt, and pepper in a food processor or blender.

   • Blend until smooth and creamy. Adjust seasoning to taste.

6. Serve:

   • Spread the whipped feta onto a serving platter or individual plates.

   • Top with crispy smashed potatoes and garnish with fresh herbs.

   • Optional: drizzle with a little extra olive oil or honey (if not vegan) for a flavor boost.