Crispy-edged with fluffy inside, these Smashed Potatoes with Feta and Sauce Vierge get a creamy, salty lift from soft Danish feta, and a fresh, sunny burst from homemade sauce vierge. It’s an irresistible mix of crisp, soft, tangy and herby that you’ll want to cook on repeat.
Smashed potatoes are one of those dishes that feel universally loved, you get texture perfect potatoes and endless possibilities for toppings. Here, they’re paired with a softer Danish-style feta that melts beautifully in the oven, before being topped with Sauce Vierge, a French-inspired mix of tomatoes, olive oil, lemon and herbs.
It’s bright and fragrant, and it turns these crispy, cheesy potatoes into something that’s both hearty and refreshing. This is the kind of dish that works on a summer table with grilled seafood, but feels equally at home in the cooler months next to a roast chicken.
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Why you’ll love this recipe
- Best of both textures. Crisp, golden potato edges that give way to a fluffy centre.
- Zesty. Fresh, tangy flavours from the homemade Sauce Vierge complement the starchy potatoes.
- Simple ingredient list. No hard-to-find items needed to make these Smashed Potatoes with Feta and Sauce Vierge.
- Seasonal bonus. A great way to use up cherry tomatoes when they’re abundant.
What is Sauce Vierge
Sauce Vierge, which translates to ‘virgin sauce’, is a French modern classic created by Chef Michel Guérard in the 1970s. As a direct response to France’s cuisine classique (think mother sauces and richer, heavier dishes), the nouvelle cuisine movement focused on lighter and simpler preparations, creating fresher dishes that highlighted individual ingredients.
Traditionally served over seafood, this tomato vinaigrette-style sauce is surprisingly versatile. Made from a base of tangy tomatoes, zippy lemon, rich olive oil and fresh herbs, it tastes vibrant and refreshing, lifting and flavouring the food you serve it with.
The tomatoes are usually diced small, so they release their juice to mingle with the lemon and olive oil, creating a dressing that’s part marinade, part vinaigrette. Herbs like basil, chives, parsley, or tarragon are common, but you can play around with what you have on hand
The beauty of Sauce Vierge is in its versatility. While it may have started out as dressing for fish, sauce vierge also works beautifully with grilled vegetables, chicken or, as in this recipe, crispy smashed potatoes.
Smashed Potatoes with Feta and Sauce Vierge Recipe Ingredients
- New potatoes. Otherwise known as chat potatoes or cocktail potatoes. Any small potatoes will work for this recipe. In Victorian markets, we can pick up a mixed bag of new potatoes, and I usually use these; floury potatoes will give you a wonderfully fluffy middle, while waxy potatoes will remain firmer and keep their shape better, and you can flatten these ones a bit more when making smashed potatoes.
- Tomatoes. I like using different kinds of cherry tomatoes because they’re sweeter, but you can use any kind of tomato you want, as long as they’re ripe! Some people like to peel the tomatoes for a Sauce Vierge, but that’s unnecessary if you’re using cherry tomatoes or in-season ripe tomatoes. There’s also less chopping if you’re using cherry tomatoes!
- Extra virgin olive oil. The oil is what makes this a ‘sauce’, and being a fresh sauce that’s typically spooned over food like a vinaigrette or condiment, you want to try to use the best extra virgin olive oil you can get
- Garlic. Just one garlic clove, gently smashed, to flavour the oil. Totally optional!
- Lemon juice. Fresh lemon juice really brightens and highlights the fresh tomatoes. Don’t skip it! It also helps to cut through the olive oil for a more pleasant eating experience. White wine vinegar is a nice substitute if you don’t have lemons on hand.
- Herbs. Basil for its sweet, peppery freshness, and chives for a gentle onion note. Other common herbs used in Sauce Vierge recipes include chervil, tarragon and parsley.
- Danish feta. Softer than Greek feta, this variety melts slightly in the oven, creating creamy pockets of flavour among the crispy potato edges.
Find the exact quantities in the recipe card below.
How to make Smashed Potatoes with Feta and Sauce Vierge
- Make the Sauce Vierge. Start by making the Sauce Vierge: chop the tomatoes and place them into a mixing bowl. Gently heat the oil and garlic clove on low heat until just lukewarm, then pour it over the tomatoes – you want warm oil so it gently starts to macerate the tomatoes, encouraging them to release their juices, not oil hot enough to cook them. Mix in the lemon juice and herbs, then season sparingly with salt and pepper. Set aside while you cook the potatoes, stirring every now and then to meld all the flavours together,
- Boil the potatoes. Boil the potatoes in well-salted water until just tender, then drain well and let them steam-dry.
- Smash the potatoes. Pour a couple of tablespoons of the Sauce Vierge oil and lemon mixture onto a baking tray and transfer over the potatoes. Gently smash each one using the bottom of a cup, back of a spoon or potato masher – use just enough force to flatten slightly, not to break the potatoes apart completely.
- Roast the potatoes. Drizzle each potato with more of the Sauce Vierge oil and roast until the edges are deeply golden and crisp.
- Add the feta. Once the potatoes are nearly done, scatter over the crumbled feta and return to the oven briefly so it warms and softens.
- Assemble and serve. Transfer to a serving platter and spoon over the Sauce Vierge while everything is still warm. Serve hot or warm.
Recipe Tips and Tricks
- Dry them out. After boiling, let the potatoes steam dry in the pot for a few minutes before smashing. Less moisture means more crispy edges in the oven.
- The smash technique. Use the bottom of a glass or cup, a large spoon or a potato masher and press just until the potato cracks and flattens. You want craggy edges, not mashed potato.
- Roast generously. Don’t skimp on the olive oil. A slick on the tray plus a drizzle over the top helps the potatoes crisp up and turn that irresistible golden brown.
How to Serve Smashed Potatoes with Feta and Sauce Vierge
This dish makes a fantastic side for fish and seafood, roast chicken or grilled meats. It’s also satisfying enough to serve as part of a vegetarian spread alongside grilled vegetables, a leafy green salad and perhaps some crusty bread to mop up the extra sauce.
For casual gatherings, serve straight from the tray with extra Sauce Vierge on the side. If you’re making it ahead, keep the potatoes and sauce separate until just before serving so the crispness lasts.
FAQs
Can I make Sauce Vierge ahead of time?
Yes! In fact, it’s even better if made a few hours ahead so the flavours have time to mingle. Remember to give it a stir every now and then, and make sure it’s at room temperature before serving.
What other herbs can I use?
Parsley, chervil and tarragon are all classic Sauce Vierge herbs, but even dill can work beautifully. Use whatever’s fresh and pairs well with tomatoes.
What type of potatoes are best?
Both floury and waxy potatoes will work well. New potatoes, also known as chat potatoes or cocktail potatoes work best because of their small size, they cook faster, you don’t have to chop them.
Love a good side to round out a meal? Try these recipes too:
- Cauliflower Remoulade
- Yuzu Kosho Mayo Roasted Potatoes
- Sautéed Rainbow Chard with Feta Dressing
- Roasted Zucchini with Pomegranate Molasses Dressing
- Oven-Roasted Corn on the Cob
- Parmesan Za’atar Crusted Vegetables with Halloumi
These Smashed Potatoes with Feta and Sauce Vierge prove that a few good ingredients can create something truly memorable. Whether it’s a weekend dinner or a summer feast, this is the side dish you’ll be asked for again and again.
If you’ve tried these smashed potatoes, be sure to leave me a comment and let me know! Or snap a pic and tag me on Instagram, I always enjoy seeing what you guys are cooking from the blog!
Recipe
Smashed Potatoes with Feta and Sauce Vierge
Ingredients
- 16 cherry tomatoes, quartered
- 1 garlic clove
- ¼ cup extra virgin olive oil
- 2 tablespoons lemon juice
- 2 tablespoons basil, finely chopped
- 2 tablespoons chives, finely chopped
- Salt and pepper to taste
- 1 kilo new potatoes, also known as chat, cocktail or baby potatoes
- 100 g Danish feta
Instructions
- Start by making the Sauce Vierge. Quarter the cherry tomatoes and add them to a bowl. Set aside.
- Gently smash the garlic clove with a knife and add it to a small saucepan, along with the olive oil. Heat the oil over low heat until it’s JUST warmed through and becoming more fluid, about 2-3 minutes. Remove the garlic and pour the warmed oil all over the tomatoes and stir.
- Add the lemon juice, basil and chives, and season with salt and pepper. Mix well and set aside at room temperature to let the flavours develop. Remember to give it a stir every now and then.
- For the potatoes, start by scrubbing them clean, then place them in a large saucepan with just enough cold, salted water to cover them. Bring to a boil and cook for 20-25 minutes, until the potatoes are fork tender (medium potatoes may need longer). Drain and set aside to steam dry for a few minutes.
- Preheat the oven to 200°C.
- Pour a couple of tablespoons of the Sauce Vierge oily mixture onto a baking tray and transfer over the potatoes. Gently smash each one using the bottom of a cup, back of a spoon or potato masher – use just enough force to flatten slightly, not to break the potatoes apart completely. Drizzle each potato with more of the Sauce Vierge oil and roast until the edges are golden and crispy-edged.
- Remove the potatoes from the oven and crumble the feta all over. Place them back in the oven for 5-10 minutes or until the feta warms through and softens.
- Remove from the oven again and immediately top each smashed potato with spoonfuls of Sauce Vierge. Serve them piping hot or warm, with any leftover Sauce Vierge tomatoes.
