Crispy Smashed Potatoes with Honey-Mustard Feta Dip

DETAILS:

  • 15 minutes prep-time
  • 47 minutes cook-time
  • Makes 4 servings

DIETS & ALLERGENS

Gluten Free, Keto Friendly, Nut Free, Paleo Friendly, Pescatarian, Soy Free, Vegan, Vegetarian

Ingredients

For the potatoes:

1 lb baby gold potatoes
1 tablespoon salt

divided

0.50 teaspoon dried oregano
0.50 tablespoon garlic powder
1 tablespoon olive oil
1 tablespoon butter

can sub ghee, coconut oil or more olive oil

1 tablespoon fresh chopped scallions
1 tablespoon chopped fresh cilantro

optional for topping

For the dip:

0.50 cup Greek style yogurt

dairy-free for vegan

1.5 tablespoons mayonnaise

or sub yogurt or sour cream

1.5 tablespoons dijon mustard
1 tablespoon honey

agave for vegan

0.25 tablespoon salt
0.25 tablespoon pepper
0.25 tablespoon garlic powder
1 teaspoon fresh lemon juice
0.25 cup crumbled feta cheese

dairy-free for vegan

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.

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