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Crispy Smashed Potatoes With Creamy Feta Spread

  • Author: Jane
  • Total Time: 50 minutes
  • Yield: 4 servings 1x


salty smashed potatoes get paired with cool, creamy feta spread and covered in parsley + flaky salt!



For the Smashed Potatoes:

  • 1 lb. of small potatoes (preferably Yukon Gold or similar)
  • 1/4 cup olive oil (extra-virgin)
  • 2 tbsp white wine vinegar (or similar)
  • 1 tsp anchovy paste (optional but recommended)
  • 2-3 cloves of garlic (minced or grated on microplane)
  • 1 tbsp fresh thyme (if using dried, 1/2 tsp will suffice *if you don’t have thyme, use an alternative! fresh or dried rosemary, oregano, or dill would all work really well)
  • zest of 1 lemon
  • 1/2 tsp salt (I used fine sea salt)
  • fresh cracked black pepper

For the Feta Sauce:

  • 1/4 lb. of feta cheese
  • 1/4 cup of mayonnaise
  • 1/4 cup of sour cream
  • juice of 1/2 lemon (you can use the lemon you previously zested)
  • fresh chopped parsley + flaky salt (for sprinkling on top)


  1. You have two choices here: either parboil the potatoes or cook them entirely in the oven. I find that parboiling creates softer potatoes, which I personally love. However, it’s more annoying because you have to boil water and then have an extra pot to cook so…. up to you. Option 1: Bring a large pot of salted water to a boil. Add potatoes and cook for on a medium heat for 20 minutes. Drain and place on a large baking sheet. Option 2: Preheat the oven to 400º. Place potatoes on a large baking sheet with 1/2 cup of water. Bake for 20 minutes then remove from the oven.
  2. While the potatoes cook, whisk together all of the remaining ingredients for the sauce: extra virgin olive oil, vinegar, anchovy paste, lemon zest, garlic, thyme, 1/2 tsp salt, big pinch of fresh black pepper.
  3. Once the potatoes are out of the oven, pour sauce over them and give the pan a good shake. Make sure the potatoes are covered in the sauce. Place into a 400º oven for 15 more minutes.
  4. While the potatoes cook, make your sauce. Add feta, sour cream, mayo, lemon juice to a large shallow bowl. Mash the feta really well and then combine with the remaining ingredients to create a sauce. You can also goat cheese as an alternative, but you may need to add a pinch of salt in this case. If you wanted, you could also blend this in a food processor for a creamier sauce but I usually just do it by hand.
  5. After 15 minutes, pull the potatoes. Using a flat bottomed glass and gently smash each potato. You will need to rock the cup back and forth a little. Once you see the potato burst open, stop. Don’t overdo it or the potatoes will completely break apart, which we don’t want. We want them fairly intact.
  6. After smashing all of the potatoes, put them back in the oven on a LOW BROIL for 5 minutes. After that, they’re done!
  7. Spread some of the creamy feta sauce on the bottom of your serving plate. Top with smashed potatoes. Sprinkle with fresh chopped parsley and flaky maldon salt (if using!)
  8. Enjoy!
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Side Dish
  • Method: Boil + Broil
  • Cuisine: American

Keywords: smashed potatoes, creamy feta spread