These Greek-style lemony smashed potatoes are the perfect side to any meal. They're crisp on top and creamy in the center.
INGREDIENTS
- 2 pounds baby potatoes
- salt, to taste
The Dressing
- 1/4 cup fresh lemon juice
- 4 tablespoons butter, melted
- 2 tablespoons olive oil
- 1-2 teaspoons dried crushed oregano
- 4 cloves garlic, grated
- 1/4 teaspoon ground black pepper
DIRECTIONS
- Place the potatoes in a saucepan and cover them with cold water. Add a teaspoon of salt and bring to a boil. Reduce the heat to medium and cook until the potatoes are fork tender. About 20-25 minutes.
- Preheat the oven to 425 °F
- Drain the potatoes and place them on a baking tray.
- Using the bottom of a mug or a bowl, press the potatoes down to "smash" them. They should become about a half inch in thickness.
- Combine the dressing ingredients and whisk them together.
- Pour about a tablespoon of the dressing over each potato and season them generously with salt.
- Roast them in the preheated oven on the middle rack for 40-45 minutes.
- Turn the broiler on and leave the potatoes on the middle rack. Broil them for about 5 minutes or until crisp on top and golden.
- Serve with tzatziki or lemon wedges.
TIP: If you have an oven that goes high enough you could do it at 500 for 15 minutes.
