Recipe developed by: Renée Kohlman from Sweetsugarbean
Featuring crispy smashed potatoes, a tangy roasted lemon and grainy mustard dressing, chunks of feta and fresh herbs, this is a delicious side dish that will accompany just about anything. These crowd pleasing potatoes are crispy on the outside yet creamy on the inside, and the dressing is bursting with lively flavours.
In a medium saucepan of salted water, boil the potatoes until fork tender, about 10 minutes. Drain, and let cool slightly. Preheat the oven to 450ºF and line a baking sheet with parchment paper.
In a small bowl, whisk together the canola oil, oregano, garlic powder, salt and pepper.
Transfer the boiled potatoes to the prepared baking sheet. Drizzle with half of the oil mixture. Using the bottom of a glass or jar, smash the potatoes until they’re flattened. Lay the lemon slices in among the potatoes. Brush with remaining oil mixture. Roast for 30 minutes, until golden and crisp.
Remove the roasted lemon slices from the potatoes and lay them on a cutting board to cool for a few minutes. Finely chop the lemon slices and place them in a medium bowl. Add the olive oil to the bowl as well as the chopped dill and parsley, mustard, and a generous pinch of salt. Whisk well.
Add the crispy potatoes to the lemon dressing. Toss well to coat. Stir in the feta cheese. Season to taste with salt and pepper. Serve in the bowl, or transfer to a platter if feeling fancy. Serve immediately.
Serving Size 1 cup
Servings 4
- Amount Per Serving
- Calories 320
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 4.5g23%
- Cholesterol 15mg5%
- Sodium 550mg23%
- Potassium 775mg23%
- Total Carbohydrate 33g11%
- Dietary Fiber 4g16%
- Sugars 2g
- Protein 6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
In a medium saucepan of salted water, boil the potatoes until fork tender, about 10 minutes. Drain, and let cool slightly. Preheat the oven to 450ºF and line a baking sheet with parchment paper.
In a small bowl, whisk together the canola oil, oregano, garlic powder, salt and pepper.
Transfer the boiled potatoes to the prepared baking sheet. Drizzle with half of the oil mixture. Using the bottom of a glass or jar, smash the potatoes until they’re flattened. Lay the lemon slices in among the potatoes. Brush with remaining oil mixture. Roast for 30 minutes, until golden and crisp.
Remove the roasted lemon slices from the potatoes and lay them on a cutting board to cool for a few minutes. Finely chop the lemon slices and place them in a medium bowl. Add the olive oil to the bowl as well as the chopped dill and parsley, mustard, and a generous pinch of salt. Whisk well.
Add the crispy potatoes to the lemon dressing. Toss well to coat. Stir in the feta cheese. Season to taste with salt and pepper. Serve in the bowl, or transfer to a platter if feeling fancy. Serve immediately.