Crispy Smashed Potatoes with Herb Salsa Verde and Feta

I love this side so much! It’s one of my favorite ways to do potatoes! They are boiled in salt water and then spread evenly onto a sheet pan and then gently smashed down. A Drizzle of olive oil, salt and pepper to help them crisp up, and then top them with a bright herby salsa that just brings them alive with the salty feta. It’s a beautiful thing! The outside gets so crispy and the inside is still soft and tender!

Ingredients

• 1 1/2-2 lbs. small yellow or waxy potatoes, red work too
• 1 cup kosher salt
• 2/3 cup olive oil
• salt and pepper
• 1 cup feta
• flaky sea salt to finish

Herb Salsa Verde

• 1/2 cup fresh flat leaf parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 2 tbsp. lemon juice
• 1 pinch of red pepper flakes
• 1/3 cup olive oil
• salt and black pepper

Directions

Preheat oven to 450 degrees.

Place potatoes in a large pot and cover with water. Pour 1 cup of salt into the water and bring it to a boil. Cook until the potatoes are fork tender. About 15-20 minutes.

Drain out the water and spread evenly onto a sheet pan. Then using a measuring cup or a small glass gently smash down each potato to about 1/2 inch thick. Drizzle the olive oil over the top and season with salt and pepper. Make sure everything is evenly coated. Bake in the oven for about 15 minutes. Carefully flip over the potatoes with a metal spatula and let them continue to bake for about another 15. Bake until they are deep golden and perfectly crispy.

While they are baking, in a small bowl combine the parsley, cilantro, lemon juice and red pepper flakes and then stir in the olive oil until everything is smooth. Season with salt and pepper.

When the potatoes are done spoon the herb salsa over the top and crumble the feta. Serve immediately! Season again if needed. Finish it with a little flaky sea salt!