Crispy Oregano Smashed Potatoes with Feta and Lemon.
I think if there was ever a potato side dish to make, this is it.
There’s nothing not to love about these crispy oregano smashed potatoes with feta and lemon…and yes, the title pretty much tells you everything you need to know. These are simple, but so mouth wateringly delicious and addicting, I mean, addictingly good.
As I mentioned in yesterday, an Easter side dish is on the menu today, and honestly I cannot think of a better one than these potatoes. Plus, they carry on this whole Greek inspired Easter menu I have going this week…hello to this Meze Platter and roasted rack of lamb. And while this croissant french toast is not Greek, it will make for the perfect Easter brunch…I mean, if you’re looking for an idea. ?
I don’t know what it is about simple potatoes recipes, but they are the ones I’m constantly making over and over for my family. Even if it’s just simply potatoes, salt and pepper, my family goes crazy for them. We all love roasted potatoes, but oddly I don’t have many of them on the site!
Clearly this needs to change ASAP, starting with this recipe.
This combo of flavors is one I just cannot get enough of, and while these potatoes are simple, and the flavors well-known, I feel like this recipe is just a little more special than all the rest out there. Oregano is the picture perfect herb to pair with roasted potatoes. It holds up well to the cooking time and adds just the right amount of flavor without completely overpower everything else.
Then there’s the whole roasted lemon thing going on. I feel like a lot of you might be weirded out about actually eating the lemon, but when roasted and finely chopped it adds SO much to this recipe. Here’s how it works. Simply roast the lemon alongside the potatoes and then finely chop to make into somewhat of a vinaigrette by adding a little olive oil, fresh basil, salt and pepper. The vinaigrette then gets drizzled over the roasted potatoes and feta, just like you’d drizzle dressing on a salad. You guys, these ingredients together are just the best of the best flavor wise. All that said, if the whole roasted lemon is just totally freaking you out, no worries, just don’t add it! While I personally love the flavor, it’s most definitely not a must, and the potatoes are going to be amazing with or without it, so do what you please!
And as if that was not enough, there’s the feta, which I feel needs zero explanation…but since it’s me, and I like to ramble, here I go. The feta is tangy and salty and balances out the tart lemon flavors. OkOK and come on, we all know potatoes and salt go hand in hand (umm potato chips…french fries…+ plenty of salt) so feta is the perfect addition for a pile of crispy roasted smashed potatoes. <–trust me.
PS. there is maybe just a smidge of parmesan in here too.
I used a mix of baby Yukon Gold and red skin potatoes. I like the color from the red skins and the textures of the Yukon. Any baby potato will work though, just try to find some that are all similar in size so they cook up at the same times. These potatoes work great to make in advance. Just roast them, smash them and then finish cooking just before you’re ready to serve…and um, yes, these are still almost as delicious at room temp…ok, and late snacking has maybe even happened once or twice as well.
Sorry not sorry.
So have I convinced you?!
I’m desperately hoping so because like I’ve mentioned a million times over now, I LOVE these potatoes. They’re complete comfort food, yet they feel so perfect for spring!
The major bonus here? These potatoes look super pretty on the table when topped with the fresh basil and feta, cool, cool. Easter dinner here we come…
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Crispy Oregano Smashed Potatoes with Feta and Lemon
By halfbakedharvest
Course: Side Dish
Cuisine: American
Keyword: crispy potato, feta and lemon, potato side dish
This potato side dish is packed full of flavor
Ingredients
- 2 pounds mixed baby potatoes
- 1/2 of a lemon, cut in half
- 4 tablespoons olive oil
- 1-2 cloves garlic, minced or grated
- 1/4 cup fresh oregano, chopped
- kosher salt and pepper
- 2 tablespoons grated parmesan cheese
- 2 tablespoons chopped fresh basil
- 4-6 ounces feta cheese sliced or crumbled
Instructions
-
1. Preheat the oven to 425 degrees F.
2. On a large baking sheet, toss together the potatoes, lemon, 1 tablespoon olive oil and a small pinch of salt. Transfer to the oven and roast 20 minutes or until the potatoes are fork tender. Remove the lemon from the pan and then use the back of a spatula or a fork to gently press down on the potatoes, smashing them to about 1/4 inch thickness.
3. In a small bowl combine 2 tablespoons olive oil, the garlic and oregano. Spoon the mix evenly over the smashed potatoes. Season with salt and pepper. Sprinkle with parmesan. Return the potatoes to the oven and roast another 20-25 minutes or until golden and crisp.
4. Meanwhile, finely chop the roasted lemon (peel and all) and add to a small bowl along with the remaining 2 tablespoons olive oil, the basil, and a pinch of salt.
5. Drizzle the potatoes with lemon mixture and serve with feta. Eat!
Recipe Notes
*inspired by Delicious Magazine April 2017 Issue.
But first dessert tomorrow…mwahahaha.
We do a version of these here in Portugal – minus feta!! – to serve with codfish or octupus cooked on the grill, and it is one of my favourite ways of eating potatoes. We call them “batatas a murro” which translates to fist punched potatoes, as you’re supposed to fist punch them, not use the fork, eheh, we portuguese are brutes!! These would be perfect with lamb, alright!!
https://bloglairdutemps.blogspot.pt/
Haha, wow that sounds so fun and delicious! Those dishes sound so fun! Also more than perfect with lamb!
Side dish?? Honey, this is about to be my main dish. These look and sound addictively good, gorgeous photos too btw!
Haha, main dish works too (: Thank you so much!
What a perfect Easter dinner addition, Tieghan! Omg, these potatoes sound insane.
Thanks Tori! So excited for Easter!
Would love to try this and I really do feel that I need some more innovative potato side dishes ! And thanks for posting so many vegetarian dishes ?
I hope you do and love it! Your welcome! Thanks for making them (:
Oh, wonderful, too bad I cannot eat potatoes anymore. I used to love the simple roasted ones straight from the embers but since I discovered the sweet potatoes = batatas, I am going to use them as a substitute and I believe it will be even more delicious! I love love love Feta (or any other cheese – I am cheese addict) and the pairing with lemon and oregano is pure genius! Cannot wait to try this and enjoy it in full as a main dish! Because I don’t think that you need anything else with this dish – it needs to be the main star!
Sounds like a delicious one! I’m totally a cheese addict as well! Hope you love this!
Yum! I love all these Greek flavors together with the potatoes, and this is a perfect pairing for the lamb!
So happy you think so Sara! Thank you (:
Ohhhhh man. I’m going to be using these for grilling season, too. Such beautiful flavors and colors. You’re very good at color in your photographs. I can tell you have a vision that you’re working towards. It shows in your consistency. 😀
I hope you love them!
Thank you so much! Lots of time put into them (:
I love smashed potatoes! Perfect with the lemon and feta.
Yes!! So so good! Thanks Mary Ann!
Smashed potatoes are the best, I just love these!
Agreed! So good! Thanks Laura!
OMG! The potatoes look amazing. I’m usually not a big potatoes fan, but you might convince me with these potatoes!
Ahh yes! So happy you like them Patricia! Thank you!
Just made these alongside sea bass and samphire. THEY WERE AMAZING! There were two of us, we ate the lot and could totally go for more.
My husband bloody loves it when I tell him that dinner is by Half Baked!
AH! SO happy you guys liked it!! Seriously makes me so happy to hear that (: Thanks Jess!
I usually bake the potato slides in the oven along with tomatoes & onions at the bottom & chicken pieces on the top which was marinated in the barbecue souce all night ?.
I liked your recipe, I will definitely give it a try.
thanks for sharing.
That sounds yummy! Hope you love mine! Thanks.
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Thank you so much!
Made these for a party…. Sorry but they just didn’t make the cut. All the ingredients sounded great, but cook times were way off! They were very greasy with all the oil the recipe calls for.
But LOVE all your other recipes!
Awh, I am so sorry these did not work for you Michelle! Since I live in the mountains, it is hard to get the cooking times exactly right for people living at lower elevations. I am really glad you like my other recipes, and hope you continue to enjoy those!
What recipes do you put with this? I have made this several times and love it but throwing a dinner party and want to make sure I pair it correctly.
I love pairing this with steak or roasted chicken. Favorite recipes below. Let me know if you have questions. Thank you!
https://dev.halfbakedharvest.com/roasted-beef-tenderloin-with-mushrooms-and-white-wine-cream-sauce/
https://dev.halfbakedharvest.com/cranberry-beef-bourguignon/
https://dev.halfbakedharvest.com/fall-harvest-cider-roasted-chicken-with-walnut-goat-cheese-grapes/
https://dev.halfbakedharvest.com/garlic-butter-roasted-chicken-thighs-with-charred-lemon-salsa-verde-asparagus/
Made these last night with the Chicken apples and grape dish. Such an explosion of flavour! Also, have tried Crockpot Moroccan Lentil and Chickpea Soup. Make the batch for my weekday lunch and it was so good….even after the 5th day! Loved these recipes so much I bought 3 cookbooks, one for me, and one for each of my two daughters as Christmas presents. I know they will love them….
That is so amazing Kathryn!! I am so glad you loved those two recipes and the book! Thank you!
Made this today…absolutely delicious!! Forgot the feta but it was still good.
Great! Thank you Kathryn!
Would this work without smashing them? Maybe just cut in half or fourths?
Yes, of course! Cutting in half will be great. Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? 🙂
I add capers to this, i love them with the lemons. We use preserved lemon in Tunisia, so good!
Thank you for your recipes, I love your approach to cooking!
Thank you so much Leila! I am so glad you love this recipe and hope you continue to love others!
This was a HUGE hit. I ended up doing a bit more tossing and baking, probably 30 min in total, to really get them crispy.
Hi Katherine! I am so glad you loved this recipe, thank you!!
Your cooking is fantastic!
Thank you! xTieghan
I made a slightly modified version of these tonight with no feta and dried oregano only and it was amazing. The chopped roasted lemon just took this to another level. Definitely going to make this again. My daughter could not stop eating them! Great job Tieghan!
Hi Tara! I am so happy to hear that these turned out so well for you! Thank you for trying them! I hope you are staying well! xTieghan
Roasted lemon and feta is such a great pairing with these super crispy, crunchy potatoes!
Thank you so much Elisa! xTieghan
Assume I can do the first roasting and smashing ahead of time and the second roasting just before serving without sacrificing crispness or taste?
Hey Karen,
Yes, totally fine to do! I hope you love the recipe! Happy Holidays! xTieghan
This was absolutely delicious – I can’t wait to make this more often!!
Hey Hillary,
Thanks so much for giving the recipe a try, I am thrilled that it worked out for you. Happy Holidays! xTieghan