Ingredients
- 2 pounds baby potatoes
- 3 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 tablespoons chopped dill
- 1/4 cup chopped green onions
- 1/4 cup crumbled feta cheese
- Optional: 1 teaspoon smoked paprika for a hint of spice
Feel free to substitute the feta with cotija cheese for a more Mexican flair, a little nod to the flavors I grew up with.
Instructions
- Preheat your oven to 425°F. Line a baking sheet with parchment paper for easy cleanup.
- Place the baby potatoes in a large pot of salted water. Bring to a boil, then reduce the heat and simmer for about 15 minutes or until they are fork-tender.
- Drain the potatoes and let them cool slightly. Using a clean kitchen towel or the back of a spoon, gently smash each potato just enough to crack the skin and flatten slightly.
- Arrange the smashed potatoes on the prepared baking sheet. Drizzle with olive oil and sprinkle with sea salt and black pepper.
- Roast in the oven for 25-30 minutes, flipping halfway through, until they are golden and crispy.
- While the potatoes are roasting, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, and smoked paprika (if using) in a small bowl.
- Once the potatoes are crisped to your liking, remove them from the oven and let them cool for a few minutes.
- Transfer the potatoes to a large mixing bowl. Add the dressing, dill, green onions, and feta cheese. Toss gently to combine, ensuring each potato is coated with the dressing.
- Serve warm or at room temperature, savoring each bite as you think of the stories and flavors that inspired this dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International