Smashed Potatoes with a Lemon and Feta Greek Yogurt Sauce
The perfect dish for when you just want to punch someone in the face but know that you don't look good in orange.
INGREDIENTS
For the Potatoes
- 2 lbs small Yukon gold potatoes
- Flaky Sea Salt and fresh cracked pepper
- 1/2 lemon, cut into segments
- 1/4 cup olive oil
For the Yogurt Sauce
- 1/2 cup plain full-fat Greek yogurt
- ½ cup feta, crumbled
- 1/3 cup curly leaf parsley, chopped
- 1/3 cup cilantro, chopped
- Juice and zest from 1/2-1 lemon, depending on taste
- 1 tablespoon red or white wine vinegar
- 2-3 large cloves garlic, minced
- Kosher salt and fresh cracked pepper
- Additional feta, lemon zest, and herbs for topping
INSTRUCTIONS
- Add potatoes to a saucepan cover by 1-2” with cold water and generously salt. Bring to a boil and cook just until fork tender. While potatoes are boiling, preheat the oven to 425F. Drain potatoes into a colander and allow them to fully dry.
- Line a baking sheet with parchment and lay out potatoes. With the bottom of a glass or glass jar, gently but firmly smash down each potato, being careful not to fully mash them. Brush with olive oil and season with salt and pepper. Add lemon slices to the tray and bake, turning with a spatula at 20 minutes and baking for another 20-30 until edges are a beautiful golden brown. If potatoes break, no worries, they’ll still taste delicious but you may need to lesson baking time for smaller pieces.
- While potatoes are baking, whisk together all sauce ingredients. Adjust seasoning. Set aside.
- Plate potatoes from the oven and top with additional olive oil and yogurt feta dressing while still warm. Sprinkle with feta, herbs, and lemon zest. Serve immediately.
