Ingredients
- 2 pounds baby potatoes
- 3 tablespoons olive oil, divided
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- 2 tablespoons capers, drained
- 1/4 cup red onion, finely chopped
- 1/3 cup feta cheese, crumbled
- Juice of 1 lemon
- Optional: 1 tablespoon mayonnaise or Greek yogurt for creaminess
If you prefer a different cheese or herb, feel free to substitute with what you have on hand. Cooking is all about making the recipe your own.
Instructions
- Preheat your oven to 425°F. Line a baking sheet with parchment paper.
- In a large pot, boil the baby potatoes in salted water until fork-tender, about 15-20 minutes. Drain and let cool for a few minutes.
- Gently smash each potato with the back of a spoon or a potato masher, just enough to flatten slightly.
- Arrange the smashed potatoes on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil, and sprinkle with sea salt, black pepper, and smoked paprika.
- Bake in the preheated oven for 25-30 minutes, or until golden and crispy. This is when the magic happens—the contrast of crispy edges and tender centers is divine.
- While the potatoes are baking, prepare the dressing by whisking together the remaining olive oil, lemon juice, and optional mayonnaise or Greek yogurt.
- Once the potatoes are done, let them cool slightly. Toss them gently with the dressing, parsley, dill, capers, red onion, and feta cheese.
- Taste and adjust seasoning as needed. Serve warm or at room temperature, embracing the fresh, vibrant flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International