When it comes to comforting side dishes, nothing quite compares to Crispy Parmesan Smashed Potatoes. These delightful potatoes bring together a crunchy exterior with a soft, buttery interior, all perfectly seasoned with parmesan and herbs. Topped with a luscious feta cream sauce and a drizzle of honey, this dish is an inspired blend of flavors that will elevate any meal.
Ingredients
Scale:
2 pounds baby potatoes
1/4 cup olive oil
1 cup grated parmesan cheese
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon fresh chopped herbs (like rosemary or thyme)
1 cup crumbled feta cheese
1/2 cup Greek yogurt or sour cream
2 tablespoons fresh lemon juice
2 tablespoons olive oil
Salt and pepper to taste
Honey, for drizzling
Extra fresh herbs, for sprinkling
Instructions
Preheat your oven to 425°F (220°C).
Wash and scrub the baby potatoes thoroughly and place them in a large pot, cover with cold water, and add a generous pinch of salt. Bring the water to a boil.
Once boiling, reduce the heat to medium and let the potatoes cook for about 15-20 minutes, or until they are fork-tender.
Drain the potatoes and let them cool for a few minutes. Pat them dry with a paper towel.
On a large baking sheet lined with parchment paper, place the potatoes and gently smash each potato to about 1/2 inch thick.
Drizzle the smashed potatoes with olive oil. In a small bowl, mix the parmesan cheese, garlic powder, onion powder, salt, pepper, and chopped herbs. Sprinkle this mixture over each smashed potato.
Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and crispy.
While the potatoes are baking, prepare the feta cream sauce by combining crumbled feta, Greek yogurt, lemon juice, and olive oil in a bowl. Mix well and season with salt and pepper.
Once the potatoes are crispy, drizzle lightly with honey, add a dollop of feta cream sauce on top, and garnish with additional herbs if desired.
