Crispy Smashed Potatoes with Honey-Mustard Feta Dip
DETAILS:
- 15 minutes prep-time
- 47 minutes cook-time
- Makes 4 servings
DIETS & ALLERGENS
Ingredients
For the potatoes:
For the dip:
Instructions
STEP
1
Preheat the oven to 450. Line a baking sheet with parchment paper and set aside.
STEP
2
Bring a large pot of water to a boil, add 1 tbsp of the salt and the potatoes. Cook the potatoes for about 18-22 minutes, until you can easily pierce them with a fork.
STEP
3
Once the potatoes are tender, drain the water, then add the olive oil and butter directly to the pot of warm potatoes. Toss them until butter is melted.
STEP
4
Add the remainder of the salt, garlic powder, oregano and pepper. Toss the potatoes once more.
STEP
5
Add the remainder of the salt, garlic powder, oregano and pepper. Toss the potatoes once more.
STEP
6
Add the potatoes to the baking sheet, then use the bottom of a flat-bottomed cup to “smash” the potatoes until they are about ¼ inch thick. Carefully twist as you remove the cup. Repeat with the remainder of the potatoes.
STEP
7
Drizzle the extra oil and spice mixture over the potatoes, add the chopped scallions and bake for 25-35 minutes, flipping halfway. The potatoes should be crisp on both sides.
STEP
8
While the potatoes are roasting, make the dip. To a small bowl add the yogurt, mayonnaise, mustard, honey, salt, pepper, garlic powder, lemon juice and feta. Mix to combine. Cover and place in the refrigerator until ready to use.
STEP
9
Top the potatoes with chopped cilantro, if using. Serve the potatoes and dip together.
