with fresh herbs and Parmesan, all over a bed of creamy whipped feta.
Garlicky, creamy, buttery, soft yet crispy - all words that perfectly describe these simple, but delicious smashed potatoes 🥔 Each wee little potato is perfect on it’s on, but more so when tossed with an herby roasted garlic butter and scooped up with a bit of creamy whipped feta cheese. Don’t forget to dust the potatoes with plenty of fresh herbs, chili flakes, and sea salt. Trust me, this is one dish that everyone will beg you to make again (:
Just the other day I was thinking about how I never really share any side dish recipes. When it comes to family outings or summer get-together, I usually always serve main dishes. Introducing sides and the proper pairings can get overwhelming, at times. But this is one of those beautiful hybrid meals- something incredible on its own, or perhaps paired with grilled steak or chicken at your next barbie.
Start with boiling your taters to get them soft enough to smash. In the meantime, start the garlic. The key is to oven roast the cloves in a pan with salted butter. This way, you get beautifully caramelized, butter-infused garlic. Drain and smash your potatoes (I use the bottom of a drinking glass) then roast in the oven to get them nice and crispy. Spin your feta in a food processor to achieve the creamiest texture, and now it’s time to plate up, tuck in, and enjoy!
"Caramelized, butter-infused garlic. Just try and tell me that doesn’t make you drool."
If you make these Garlic Butter Smashed Potatoes, please leave a comment below or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to every comment. Snap a picture of your recreation and tag me on Instagram! Looking through the photos of recipes you all have made is my favorite! <3
Garlic Butter Smashed Potatoes
Ingredients:
Whipped Feta
4 ounces light feta cheese
1 ounce light cream cheese, room temperature *or plain Greek yogurt
1 tbsp lemon juice
¼ tsp paprika
Salt, pepper, to taste
Garlic Smashed Potatoes:
1 pound mixed baby potatoes
salt & pepper
1/2 stick, or 4 tbsp salted butter (I love Kerrygold Grass-Fed)
2 tbsp olive oil
6 whole cloves of garlic, peeled
fresh oregano, parsley, basil, dill
chili flakes, parmesan, to taste
(Serves 4)
Method:
Poh-tay-toes:
1. Preheat the oven to 425F. Place the potatoes in a large pot. Add water to cover with a big pinch of salt. Bring to a boil, then reduce the heat to low. Simmer 10-15 minutes, until the potatoes are fork-tender. Drain the potatoes and transfer to a rimmed baking sheet, letting them cool a bit.
2. Use the bottom of a flat glass or cup and smash the potatoes down. Drizzle the potatoes with some olive oil and bake 20 minutes. Pull the potatoes out of the oven and spoon the garlic butter over each potato. Return to the oven and cook another 10-15 minutes, until extra crispy.
Butter-Infused Garlic:
1. Combine the butter, garlic, and olive oil in a baking dish. Bake 20-30 minutes, until the garlic is golden and the butter is browning, but watch closely to make sure the garlic doesn't burn!
2. Use a fork to mash the garlic cloves into the butter. Add the oregano, parsley, salt, pepper, and basil.
Whipped Feta:
1. Combine the feta, cream cheese, and lemon juice in a blender or food processor and pulse until creamy. You can thin it out more, if you like, with extra lemon juice or water.
2. Swirl the feta onto a large serving plate, then arrange the potatoes over the feta. Drizzle over any remaining garlic butter and sprinkle everything with fresh herbs, chili flakes, and sea salt. Sooo delicious.
*Nutritional values may vary based on what you use.
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