Smashed Potatoes with Herbs and Feta

Thesesmashed potatoes are the perfect side to any shared meal – buttery, herby,crispy on the outside but fluffy on the inside; everyone’s happy, no mattertheir potato preference!

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Course: Brunch, Side Dish, Vegetarian

Cuisine: Western

Diet: feta, herbs, potatoes

Prep Time: 10

Cook Time: 50

Total Time: 1

Servings: serves as a side

Author: Eff | Food Daydreaming

Equipment

Ingredients

1 kg small potatoes, unpeeled but cleaned
50 g salted butter
1 tablespoon olive oil
½ cup mixed fresh herbs*
2 garlic cloves
1 long red chilli
Zest from 1 lemon
60 g feta

Instructions

Place the potatoes in a large pot of cold, salted water. Bring to a boil and cook for 20-25 minutes, until the potatoes are fork tender (medium potatoes may need longer). Tip into a colander to drain and set aside to steam dry for a few minutes.
1 kg small potatoes
Preheat the oven to 200°C.
While the potatoes are steam drying, add the butter and oil to a cast iron skillet or oven-proof dish and place it in the oven to melt the butter.
50 g salted butter, 1 tablespoon olive oil
When the butter is melted, remove the skillet from the oven and tip in the potatoes. Using a potato masher, or the bottom of a glass or measuring cup, gently smash the potatoes – enough to burst the skin and create knobbly ridges, but not hard enough to mash the potatoes.
Gently move the potatoes about so they’re covered in butter and bake for 25-30 minutes, giving them a shake every now and then, until golden and crispy all over.
While the potatoes are baking, gather and finely chop the herbs. To the herbs add the garlic and chilli and chop through everything again. Zest over the lemon rind and set aside.
½ cup mixed fresh herbs*, 2 garlic cloves, 1 long red chilli, Zest from 1 lemon
In the last 10 minutes of baking, gently stir in the herbs, garlic, chilli and lemon zest to the potatoes.
Serve hot, sprinkled with feta.
60 g feta

Notes

You’ll need ½ cup of mixed fresh herbs, but the combo of herbs is very much each to their own. Or you know, whatever herbs you have in your fridge that need using up. My favourite combo of herbs for smashed potatoes is basil, chives, dill and mint. But a rosemary, sage and thyme combo is a close second. Scallions are also a good add-in.

There’s no question that potatoes are better when served fresh and hot out of the oven. However, these smashed potatoes can be stored in the fridge for up to 4 days. They can be reheated in a hot oven until warmed through.

Alternatively, smash them up a bit more, add more feta if you have it, and mix everything together with some beaten eggs for a breakfast hash.

Did you make this recipe?Mention @food_daydreaming or tag #fooddaydreaming on instagram. I love seeing what you all come up with!

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