Crispy Smashed Potatoes with Feta & Caper Dressing
These crispy smashed potatoes will not disappoint! Parboil potatoes until softened, then smash and roast at a high temperature until crispy on the outside, but tender inside. Serve with feta cheese, fresh dill, and a drizzle of a quick dressing made with capers and olive oil. Gluten-free.
Servings: 4 servings
Calories: 363kcal
Equipment
Ingredients
- 1½-2 lbs Yukon gold potatoes unpeeled
- 6 Tbsp Tbsp extra virgin olive oil divided
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper plus more for serving
- 1 lemon zested and juiced, about 2 tsp zest and 3 Tbsp juice
- 1 small shallot peeled and finely chopped
- 2 Tbsp capers drained, roughly chopped
- 2 Tbsp fresh dill
- ⅓ cup feta cheese
Instructions
- Parboil the potatoes. Preheat an oven to 425°F/220°C. Place potatoes in a medium pot, then cover with cool water. Set over high heat, bring to a boil, then cook until tender, about 8-10 minutes. Drain, cool for 5-10 minutes, then transfer to a parchment lined baking sheet, leaving a few inches.
- Smash the potatoes. Place a piece of parchment paper on top of the potatoes, then use a large cup to press down firmly, smashing each potato individually so they are about ¼-½-inch thick. It’s ok if small pieces break off, but in general you want them to remain intact. Remove the top piece of parchment paper, discard, then drizzle potatoes with 2 Tbsp olive oil, 1 tsp Kosher salt, and ¼ tsp black pepper.
- Roast the potatoes. Transfer to the preheated oven and roast for 20-30 minutes (this depends on the size and thickness of the potatoes), or until the edges are crispy, but the centers remain tender and fluffy.
- Make the caper sauce. In a small bowl, whisk together ¼ cup extra virgin olive oil, 3 Tbsp fresh lemon juice, 2 tsp lemon zest, 1 finely chopped shallot, 2 Tbsp chopped capers, and 2 Tbsp chopped dill. Stir well.
- Serve warm! Drizzle the caper sauce over the potatoes, then garnish with feta cheese and freshly cracked black pepper. Serve immediately!
Notes
- To reheat: Place in an oven preheated to 425°F/220°C for 5-10 minutes until crispy again.
- Leftovers will keep for up to 4 days in a fridge in an airtight container.
Nutrition
Calories: 363kcal | Carbohydrates: 34g | Protein: 6g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Cholesterol: 11mg | Sodium: 847mg | Potassium: 787mg | Fiber: 5g | Sugar: 3g | Vitamin A: 84IU | Vitamin C: 49mg | Calcium: 95mg | Iron: 2mg
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