Ingredients
- 2 pounds Yukon Gold potatoes
- 1 cup crumbled feta cheese
- 2 cloves garlic, minced
- 4 tablespoons extra virgin olive oil
- 1 tablespoon fresh oregano, chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped
- Juice of 1 lemon
- Salt to taste
- Pepper to taste
- Crushed red pepper flakes (optional)
Instructions
- Wash and cut the Yukon Gold potatoes in half, then place them in a large pot filled with cold water and salt.
- Bring the pot to a boil and cook the potatoes for about 15 minutes, or until fork-tender.
- Drain the potatoes and let them cool for a minute.
- Smash each potato gently to about half an inch thick.
- Preheat the oven to 450°F (230°C) and place the smashed potatoes on a baking sheet lined with parchment paper.
- Drizzle with olive oil, season with garlic, salt, and pepper, tossing to coat.
- Crumble feta cheese over the top and sprinkle fresh herbs.
- Bake for about 15-20 minutes, or until the edges are golden brown and crispy.
- Finish by squeezing fresh lemon juice over the potatoes and serve immediately.
Notes
For added flavor, try using garlic-infused olive oil and consider substituting goat cheese for feta if desired.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Greek
- Diet: Vegetarian