Ingredients
Scale
- 1 lb baby potatoes
- 3 tbsp olive oil
- 3 garlic cloves, minced
- 1/2 cup crumbled feta cheese
- 2 tbsp fresh parsley or dill, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Wash and dry the baby potatoes.
- Boil the potatoes in salted water until fork-tender, about 15-20 minutes. Drain and let cool slightly.
- Gently smash each potato using a glass or measuring cup until flattened but still intact.
- Arrange the smashed potatoes on a lined baking sheet. Drizzle with olive oil, then season with salt and pepper; toss to coat evenly.
- Bake for 20-25 minutes or until golden brown and crispy.
- Remove from the oven, sprinkle with crumbled feta and fresh herbs, then return briefly to melt the cheese.
Notes
- For added flavor, try using roasted garlic instead of raw.
- Experiment with herbs like rosemary or thyme for a different twist.
- Store leftovers in an airtight container for up to three days; reheat in the oven at 350°F.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 recipe (140g)
- Calories: 200
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg