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smashed baby potatoes recipe
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Smashed baby potatoes with crispy edges and creamy centers, topped with a decadent garlic-herb feta swirl.
Ingredients
Scale
- 2 lbs baby potatoes, scrubbed
- 0.25 cup extra virgin olive oil, divided
- 1 tsp sea salt, divided
- 0.5 tsp freshly ground black pepper, divided
- 4 oz cream cheese, softened
- 3.5 oz feta cheese, crumbled
- 2 cloves garlic, minced
- 1 tbsp fresh dill, finely chopped
- 1 tbsp fresh parsley, finely chopped
- 1 tsp fresh mint, finely chopped, for garnish
Instructions
- Preheat Oven and Boil Potatoes: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper. Place scrubbed baby potatoes in a large pot and cover with cold water. Add 0.5 tsp sea salt. Bring to a boil over high heat, then reduce heat and simmer until potatoes are fork-tender (about 15-20 minutes). Drain thoroughly.
- Smash Potatoes: Arrange drained potatoes on the prepared baking sheet, ensuring space between each one. Gently smash each potato flat to about 0.5 inch (1-1.5 cm) thick using the bottom of a glass or a potato masher, keeping them mostly intact.
- Initial Roast: Drizzle the smashed potatoes with 2 tbsp (30 ml) of the olive oil. Season with the remaining 0.5 tsp sea salt and 0.5 tsp black pepper. Roast for 20-25 minutes, or until the edges are golden and slightly crispy.
- Prepare Creamy Feta Swirl: While the potatoes are roasting, prepare the topping. In a small bowl, combine the softened cream cheese, crumbled feta cheese, minced garlic, chopped fresh dill, and chopped fresh parsley. Mix until well combined and creamy; set aside.
- Add Topping and Finish Roasting: Remove the par-roasted potatoes from the oven. Spoon or dollop small amounts of the creamy feta mixture onto the center of each smashed potato. Return the baking sheet to the oven and bake for another 10-15 minutes, or until the topping is bubbly, golden-brown in spots, and the potatoes are deeply golden and crispy.
- Serve and Garnish: Carefully transfer the finished potatoes to a serving platter. Drizzle generously with the remaining 2 tbsp (30 ml) extra virgin olive oil for a glossy finish. Scatter the finely chopped fresh mint over the top and serve immediately.
Notes
To ensure potatoes hold their shape when smashed, avoid overcooking during the boiling step. For a lighter version, substitute full-fat Greek yogurt for the cream cheese. If fresh mint is unavailable, fresh chives or green onions make suitable garnishes.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 225 g)
- Calories: 460 calories
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 29 g
- Saturated Fat: 9 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 30 mg