A delightful twist on the classic roasted potato side dish, featuring tender potatoes that are boiled, smashed for a crispy texture, baked to golden perfection, topped with a creamy feta sauce, and drizzled with honey.
Ingredients
Scale:
2 pounds baby Yukon Gold or red potatoes
3 tablespoons olive oil, extra virgin
1 teaspoon garlic powder
1 teaspoon salt
¼ teaspoon black pepper
½ cup grated Parmesan cheese
1 cup crumbled feta cheese
½ cup Greek yogurt or sour cream
2 tablespoons lemon juice
1 tablespoon olive oil
1 clove garlic, minced
Salt and pepper, to taste
2 tablespoons honey
1 tablespoon fresh thyme or rosemary (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C).
In a large pot, add the potatoes and cover them with water. Bring to a boil over high heat, then reduce to medium and simmer for about 15-20 minutes, or until fork-tender. Drain and let them cool for a few minutes.
On a baking sheet lined with parchment paper, place the boiled potatoes. Using a potato masher or the bottom of a glass, gently smash each potato until flattened, about ½ inch thick.
Drizzle the smashed potatoes with olive oil, then sprinkle with garlic powder, salt, pepper, and grated Parmesan cheese. Bake in the preheated oven for 20-25 minutes, or until golden brown and crispy on the edges.
While the potatoes are baking, prepare the feta cream sauce. In a medium bowl, combine the crumbled feta cheese, Greek yogurt, lemon juice, olive oil, minced garlic, salt, and pepper. Mix until smooth and creamy.
In a small bowl, combine honey with a splash of warm water to make it easier to drizzle. If using fresh herbs, chop them finely and mix them into the honey.
