Crispy Greek Style Lemony Smashed Potatoes

45 minServes 4

Waxy baby potatoes boiled, smashed flat, and roasted with garlic, oregano, and lemon until crispy-edged and buttery inside.

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prepPreheat oven to 450°F / 230°C
900 g baby Yukon gold potatoes, scrubbed	Boil potatoes until tender, 15–20 min	Smash potatoes flat on greased sheet	Drizzle potatoes with dressing	Bake 450°F / 230°C, 20–25 min until crispy	Squeeze lemon juice, top with parsley & feta
30 g butter, melted	Combine butter, oil, oregano, garlic, salt, pepper & zest
30 ml olive oil, plus more for greasing pan
1 teaspoon dried oregano
2 cloves garlic, peeled and minced
½–1 teaspoon sea salt
½ teaspoon freshly ground black pepper
1 small lemon, zested
Freshly squeezed lemon juice for serving
Fresh chopped parsley for serving
Crumbled feta cheese for serving

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