I remember the first time I made smashed potatoes. It was a chaotic Tuesday night, my kitchen looked like a potato exploded, and my kids were asking "Are they ready YET?" every five minutes. I'd seen them all over social media, these perfectly golden, craggy little potato nuggets, just begging to be devoured. My first attempt wasn't picture-perfect, I'll admit. Some were too soft, some a little *too* crispy, almost burnt (don't worry, I've perfected the timing since!). But the *flavor*! Oh, the flavor was already there. That mix of earthy potato, bright lemon, and aromatic herbs... it was a revelation. It instantly took me back to sunny summer holidays, sitting by the sea with salty air on my face. That’s the magic of good food, isn't it? It transports you.
Fast forward a few years, and smashed potatoes have become a cherished staple in my home. They’re the ultimate comfort food with a gourmet twist, and honestly, they're incredibly fun to make. There's something so satisfying about squashing those tender boiled potatoes, hearing that little *thwack* as they flatten out, ready to soak up all the deliciousness. Here at Recipeeva, we believe food should be an experience, not just sustenance, and this dish truly embodies that philosophy. It's an activity, a delicious art project, and a meal all rolled into one.
What makes this particular Recipeeva favorite extra special is the Mediterranean spin we’re giving it today. We're talking about a vibrant herb mix that’ll transport you straight to a sun-drenched Greek island, and a creamy, tangy whipped feta dip that takes these crispy beauties to a whole new level. The contrast of the hot, salty, crunchy potato against the cool, smooth, slightly briny feta? Absolute magic. It’s the kind of dish that disappears from the platter almost as soon as it hits the table. My own little secret? A generous sprinkle of fresh dill right at the end – it just brightens everything up. So, get ready to get your hands a little dirty (in the best way possible!) and prepare for a dinner that’ll have everyone asking for seconds. Trust me, even if your first smash isn't perfect, the taste will be!
Ingredients
- 3 lbs Baby Yukon Gold or Red Potatoes (smaller potatoes work best for smashing)
- 1 1/2 /4 cup Olive Oil (plus extra for serving)
- 3 tbsp Fresh Lemon Juice
- 1 1/2 tbsp Fresh Rosemary (finely chopped)
- 1 1/2 tbsp Fresh Oregano (finely chopped)
- 3 cloves Garlic (minced)
- 1 1/2 tsp Salt (or to taste)
- 1 1/2 /2 tsp Black Pepper (or to taste)
- 1 1/2 /4 cup Fresh Parsley (chopped, for garnish)
- 3 tbsp Fresh Dill (chopped, for garnish)
- 12 oz Block Feta Cheese (good quality, preferably in brine)
- 1 1/2 /4 cup Greek Yogurt (full-fat for creaminess)
- 3 tbsp Olive Oil (for the dip)
- 1 1/2 tbsp Lemon Juice (for the dip)
- 1 1/2 -2 tbsp Water (or milk, as needed for consistency)
Instructions
- Preheat your oven to 425°F (220°C). Bring a large pot of salted water to a rolling boil. Add the baby potatoes and boil for about 15-20 minutes, or until they are fork-tender. Don't let them get mushy, or they'll be hard to smash nicely!
- Drain the potatoes well and let them sit in the colander for a few minutes to steam dry. This is a crucial step for crispy potatoes! While they're drying, in a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons lemon juice, rosemary, oregano, minced garlic, salt, and pepper.
- Arrange the tender potatoes on a large baking sheet (or two, if needed, don't overcrowd them!) lined with parchment paper. Using the bottom of a sturdy glass, a potato masher, or even your palm (careful, they're hot!), gently smash each potato until it's about 1/2 to 3/4 inch thick. They don't have to be perfect; the craggy edges are what get super crispy!
- Generously brush or spoon the herb-lemon-garlic mixture over each smashed potato, ensuring every crevice gets some love. Roast for 25-35 minutes, flipping halfway through, until they are beautifully golden brown and super crispy. The exact time depends on your oven and how smashed your potatoes are. Keep an eye on them!
- While the potatoes are roasting, prepare the whipped feta dip. Crumble the feta cheese into a food processor. Add the Greek yogurt, 2 tablespoons olive oil, 1 tablespoon lemon juice, and 1 tablespoon of water (or milk). Blend until smooth and creamy. If it's too thick, add the remaining water or milk, one teaspoon at a time, until you reach your desired consistency. Taste and adjust seasoning if needed – feta is pretty salty already, so you might not need more salt.
- Once the potatoes are done, remove them from the oven. Transfer to a serving platter and immediately sprinkle with fresh chopped parsley and dill. Serve hot alongside the creamy whipped feta dip. Dig in and enjoy the crunchy, tangy, savory goodness!
Nutrition
Calories: 380 kcal | Protein: 11g | Carbs: 48g | Fat: 20g
FAQ
Can I make these smashed potatoes and whipped feta dip ahead of time?
Yes, you can boil and smash the potatoes a day ahead. Store them in an airtight container in the fridge. When ready to serve, arrange on a baking sheet, drizzle with olive oil and herbs, and roast as directed until crispy and heated through. The dip can also be made a day in advance and stored in the fridge.
What kind of potatoes are best for smashing?
Smaller, waxy potato varieties like baby Yukon Golds or baby red potatoes work best. They hold their shape well after boiling and get wonderfully crispy when smashed and roasted. Avoid starchy potatoes like Russets, as they can become too floury.
How do I get my smashed potatoes extra crispy?
For extra crispiness, ensure your boiled potatoes are completely dry before smashing – a few minutes in a colander helps. Don't overcrowd your baking sheet; give each potato space to breathe. Use enough olive oil, and roast at a high temperature, flipping halfway through to ensure even browning on both sides.
Can I use a different cheese for the whipped dip?
While feta offers a unique salty and tangy flavor, you could experiment with other soft cheeses. Ricotta cheese would yield a milder, creamier dip, and goat cheese would offer a more pungent, earthy flavor. Just be sure to adjust the seasoning accordingly.
Can I vary the herbs used in this recipe?
Absolutely! Feel free to customize the herbs. Fresh thyme, dill, or even a sprinkle of dried Mediterranean herbs like Za'atar would be fantastic. You can also add a pinch of red pepper flakes for a little heat to the potatoes or the dip.