Smashed Roasted Potatoes

Name: Smashed Roasted Potatoes
Total time: 85
Yield: 6
Ingredients: 1 ½ lb fingerling potatoes, scrubbed; 1 teaspoon kosher salt, plus more for boiling; 1 teaspoon baking soda; 4 tablespoons unsalted butter; 3 tablespoons olive oil, plus 4 teaspoons, divided; 1 large sprig fresh rosemary, leaves minced; 2 large sprigs fresh thyme, leaves minced; 3 cloves garlic, smashed; ½ teaspoon freshly ground black pepper; 7 oz feta cheese in brine, drained; ½ cup crème fraîche, or full-fat Greek yogurt; 2 tablespoons olive oil, plus more for garnish; 1 tablespoon lemon zest, plus more for garnish; 2 teaspoons lemon juice; ¼ teaspoon kosher salt; freshly ground black pepper, for garnish; 1 teaspoon minced fresh rosemary leaves

Recipe by Aleya Zenieris from tasty.co

Meal 1 Hr. 25 Mins.

Ingredients

6 servings

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1 ½ lb fingerling potatoes, scrubbed
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1 teaspoon kosher salt, plus more for boiling
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1 teaspoon baking soda
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4 tablespoons unsalted butter
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3 tablespoons olive oil, plus 4 teaspoons, divided
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1 large sprig fresh rosemary, leaves minced
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2 large sprigs fresh thyme, leaves minced
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3 cloves garlic, smashed
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½ teaspoon freshly ground black pepper

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7 oz feta cheese in brine, drained
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½ cup crème fraîche, or full-fat Greek yogurt
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2 tablespoons olive oil, plus more for garnish
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1 tablespoon lemon zest, plus more for garnish
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2 teaspoons lemon juice
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¼ teaspoon kosher salt
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freshly ground black pepper, for garnish
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1 teaspoon minced fresh rosemary leaves

Instructions

Add the potatoes to a large pot and cover with cool water by at least 1 inch. Generously season the water with salt and stir in the baking soda. Bring the water to a boil and cook the potatoes for 18–20 minutes, until a fork can be easily inserted into a potato, but they are not so soft that they fall apart when pierced. Drain the potatoes and let cool until safe to handle, about 20 minutes. Transfer the potatoes to an airtight container and refrigerate overnight for best results.
Preheat the oven to 425°F (220°C).
Melt together the butter and 3 tablespoons of olive oil in a small saucepan over medium heat. Stir in the rosemary, thyme, garlic, and salt. Cook for 30–60 seconds, until fragrant, then remove the pot from the heat.
On a clean surface, evenly press down on each potato using a flat-bottomed 1-cup measure or plate until they are about ¼ inch thick.
Brush 2 large baking sheets with about 2 teaspoons of olive oil each. Arrange the smashed potatoes on the baking sheets in a single layer, spacing evenly. Using a pastry brush or small spoon, top each potato with some of the butter-herb mixture. Season with the black pepper.
Roast the potatoes for 35–38 minutes, gently flipping once, until golden brown and crispy.
While the potatoes are roasting, make the whipped feta dip: Add the feta, crème fraîche, olive oil, lemon zest, lemon juice, and salt to a food processor. Process until completely smooth, about 2 minutes, scraping down the sides of the bowl occasionally. Transfer the dip to a small bowl and top with a drizzle of olive oil, black pepper, lemon zest, and minced rosemary.
Arrange the potatoes on a platter and top with any remaining butter-herb mixture, if desired. Serve with the whipped feta dip.
Enjoy!