Crispy Smashed Feta Potatoes
Crispy Smashed Feta Potatoes
Melanie Richtman
Perfect Dinner Recipe
Cookware used: 4 Quart Slow Cooker Pot & Jelly Roll Pan
Ingredients
1.5 pounds of baby yellow potatoes
Olive oil
Salt
1 tablespoon of dried oregano
1 tablespoon of black pepper
1 tablespoon of garlic salt (or equal parts garlic powder and salt)
4 ounces of crumbled feta cheese
Squeeze of lemon juice
Parsley for garnish, if desired
Directions
Preheat the oven to 425 degrees fahrenheit.
Boil your baby potatoes for 10-20 minutes, or until they are fork tender. While your potatoes are cooking, place your Jelly Roll pan in the oven to preheat.
Drain the potatoes and then use the heel of your hand or a small bowl to gently smash the potatoes.
Take the Jelly Roll pan out of the oven and drizzle with olive oil. Sprinkle half of the oregano, garlic salt, and black pepper on the pan and place the potatoes on the pan. Drizzle the top of the potatoes with olive oil and sprinkle the remainder of the oregano, garlic salt, and black pepper on the top of the potatoes.
Return the pan to the oven and cook for 10-15 minutes, then flipping and cooking another 10-15 minutes, or until golden and crispy.
Remove the smashed potatoes from the oven and place on a platter. Crumble your feta cheese on top of the potatoes and squeeze some lemon juice on top. Garnish with additional dried oregano, pepper, and salt as desired. Top with fresh parsley, if desired
