Ingredients
- 2 lbs Yukon Gold potatoes
- 1 cup crumbled feta cheese
- 1/4 cup extra virgin olive oil
- 2 cloves garlic, minced
- 1 tsp dried oregano or rosemary
- Salt, to taste
- Black pepper, to taste
- Juice of 1 lemon
Instructions
- Boil the Potatoes: Place the potatoes in a large pot of salted water and boil until fork-tender, about 15-20 minutes.
- Preheat Oven: While potatoes cook, preheat the oven to 425°F (220°C).
- Smash the Potatoes: Drain and let steam for a few minutes, then gently smash each potato.
- Season and Roast: Place on a baking sheet, drizzle with olive oil, sprinkle with garlic, season, and bake for 25-30 minutes until golden.
- Add Feta and Finish: In the last 5 minutes, sprinkle feta over the potatoes and return to the oven.
- Serve with Love: Drizzle with olive oil and a squeeze of lemon before serving.
Notes
For a vegan option, substitute feta with silken tofu or dairy-free cream cheese. Store leftovers in an airtight container for up to three days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian