Ingredients
Potatoes
- 1 ½ pounds small gold potatoes
- Big handful of salt (for boiling)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- Freshly ground salt and pepper, to taste
For Dipping
- 1 batch garlic feta sauce
To Garnish
- Fresh rosemary sprigs, parsley, or cilantro
Instructions
- Boil the Potatoes: Add the potatoes and a big handful of salt to a large pot of water. Bring to a boil and cook the potatoes until just fork-tender, about 15-20 minutes. Drain and let cool for 5 minutes before transferring to a large sheet pan.
- Smash the Potatoes: Using a heavy-bottomed pot, large mug, or another sheet pan, gently smash each potato to about 1/3 inch thick, flattening two sides. Be careful not to smash them too thin to avoid breaking.
- Preheat the Oven: Set your oven to 450°F (232°C) to prepare for roasting the potatoes.
- Season and Oil: In a small bowl, combine olive oil and garlic powder. Brush both sides of the smashed potatoes with this mixture. Then season generously with freshly ground salt and pepper.
- Bake the Potatoes: Place the potatoes in the preheated oven and bake for 40-45 minutes, flipping halfway through, until golden and crispy.
- Prepare the Sauce: Make the whipped garlic feta yogurt sauce as per recipe, or choose any preferred dipping sauce.
- Garnish and Serve: Garnish the potatoes with fresh rosemary sprigs or chopped parsley/cilantro. Drizzle the sauce over the potatoes or serve it on the side for dipping.
Notes
- Don’t smash the potatoes too thin to maintain structure and crispiness.
- You can substitute gold potatoes with any small waxy potatoes like red or fingerlings.
- For extra flavor, experiment with different herbs like thyme or smoked paprika.
- The garlic feta sauce adds a creamy, tangy complement but any favorite dip works well.
- These potatoes are best served immediately for maximum crispiness.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: American
