Smashed red potatoes with a feta sour cream are a perfect appetizer that is easy to create, but has addictive flavor.
Is there anything better than a crispy potato? I don’t think so. These oven-roasted, crispy smashed red potatoes will make you smile!
The Food Lab by Kenji Lopez-Alt is a book that I’m just a little obsessed with. Kenji fries his smashed red potatoes (which I tried…I’ll admit it was amazing, but very time-consuming) but before he fries them, he boils them for a good long while (20 minutes). Reading that was my face-palm moment. I’ve been making great parboiled crispy baked fries for years, and somehow I missed the boat on the perfect crispy oven-roasted potato recipe. It’s okay, though. I finally got there.
I knew that I wanted to serve my crispy smashed red potatoes with some great sauce (for dipping or drizzling, depending on whether you want to eat your potatoes with your fingers or a fork). I had some feta cheese left over from a tabbouleh recipe and decided to stir it into some sour cream to make feta crema. Sprinkled with just a little parsley, this side dish is easy and fun or tasty and sophisticated, whatever you want it to be. Either way, these crispy oven-roasted potatoes are an easy and delicious side dish or even a great snack!
Mary Haymaker is a teacher by day and a cook, food writer, and photographer by night. She has lived in the Chattanooga, Tennessee area her entire life and is dedicated to supporting the growing local food movement there. You can read more of Mary’s writing at her blog, chattavore.com.