Crispy Oregano Smashed Potatoes with Feta and Lemon
Ingredients
- 2 kg baby potatoes
- ½ of a lemon, cut in half
- 4 tbs olive oil
- 1-2 garlic cloves minced
- ¼ cup oregano
- A pinch of fleur de sel
- Pepper
- 2 tbs grated parmesan cheese
- 2 tbs chopped frees basil
- 170 grms eta cheese, sliced or crumbled
Instructions
1. Preheat the oven to 200 ᴼC.
2. In a large pan, toss together the potatoes, the lemon, 1 tablespoon of olive oil and a small pinch of salt. Transfer to the oven and bake for 20 minutes or until the potatoes are tender. Remove the lemon from the pan, then use the back of a spatula or fork to gently smash the potatoes, breaking them up to about half a centimeter thick.
3. In a small bowl, mix 2 tablespoons of olive oil, garlic and oregano.
4. Sprinkle the mixture evenly over the crushed potatoes and season with salt and pepper.
5. Sprinkle with parmesan.
6. Place the potatoes back in the oven and bake for another 20-25 minutes or until golden brown and crispy.
7. Meanwhile, finely chop the roasted lemon (peel and all) and add to a small bowl along with the remaining 2 tablespoons of olive oil, the basil and a pinch of salt.
8. Pour the lemon mixture over the potatoes and serve with feta cheese.