Print

Crispy Extra Smashed Potatoes with Herb Chimichurri and Feta

crispy extra smashed potatoes - featured image
Print Recipe

These crispy smashed potatoes feature golden, crunchy edges with a fresh, tangy herb chimichurri and creamy feta, making an unforgettable and easy side dish perfect for gatherings or weeknights.

Ingredients

Scale
  • 1.5 pounds small Yukon Gold or baby red potatoes
  • 4 tablespoons extra virgin olive oil
  • Salt and pepper to taste
  • 3 cloves garlic, minced
  • ½ cup parsley leaves, finely chopped
  • ¼ cup cilantro leaves, finely chopped
  • 2 tablespoons fresh oregano leaves, finely chopped
  • 2 tablespoons red wine vinegar
  • ¼ teaspoon crushed red pepper flakes (optional)
  • ½ cup feta cheese (about 75 grams), crumbled
  • 1 tablespoon freshly squeezed lemon juice
  • ½ teaspoon honey or maple syrup (optional)

Instructions

  1. Place 1.5 pounds of small Yukon Gold or baby red potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until tender when pierced with a fork, about 15-20 minutes.
  2. Drain the potatoes well and let them cool just enough to handle, around 5 minutes.
  3. Preheat oven to 450°F (230°C) and line a rimmed baking sheet with parchment paper or lightly grease it with olive oil.
  4. Arrange the potatoes on the baking sheet, spaced evenly. Using a potato masher or the bottom of a glass, gently press down on each potato until flattened to about ½ inch (1.3 cm) thick.
  5. Drizzle 4 tablespoons of extra virgin olive oil evenly over the smashed potatoes. Sprinkle generously with salt and freshly ground black pepper.
  6. Bake for 25-30 minutes, flipping the potatoes halfway through to crisp the other side, until golden brown and crunchy on the edges but tender inside.
  7. While potatoes bake, whisk together minced garlic, parsley, cilantro, oregano, red wine vinegar, lemon juice, red pepper flakes, and honey in a mixing bowl. Slowly drizzle in 3 tablespoons olive oil, whisking constantly until emulsified. Adjust vinegar or honey to taste.
  8. Remove potatoes from oven and immediately drizzle with herb chimichurri. Sprinkle with crumbled feta while still warm. Serve right away.

Notes

Do not overcrowd the baking sheet to ensure crispiness. The smashing step is crucial for crispy edges. Use good quality extra virgin olive oil for best flavor and browning. Flip potatoes halfway through baking. For extra crunch, broil for last 2 minutes watching closely. Chimichurri is best made fresh while potatoes bake. Add feta just before serving for a melty but not fully melted texture. Potatoes can be air-fried at 400°F for 20 minutes, flipping halfway, as an alternative cooking method.

Nutrition

Keywords: smashed potatoes, crispy potatoes, chimichurri, feta, easy side dish, herb sauce, roasted potatoes, comfort food

Find it online: https://ariaappetite.com/crispy-extra-smashed-potatoes-with-herb-chimichurri-and-feta-perfect-recipe-for-easy-sides/