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)
- 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.
- 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.
- 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.
- 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.
- 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.
- After smashing all of the potatoes, put them back in the oven on a LOW BROIL for 5 minutes. After that, they’re done!
- 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!)
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Boil + Broil
- Cuisine: American
Keywords: smashed potatoes, creamy feta spread