Greek Potatoes with Garlic
Prep time: 10 min
Cook time: 60 min
Servings: 6
1 - 100 gram / 31 baby potatoes
Crisp on the outside and soft and fluffy on the inside, these smashed potatoes are best served immediately with a good drizzle of garlicy olive oil, za'atar and herbs! Serve as a side dish to a protein or as an appetizer with your favorite dipping sauce (I like tzatziki with these)
These crispy smashed potatoes are a great side dish for everything from burgers to kebabs.
Ingredients
2 pounds baby potatoes ( approx.31 Potatoes)
kosher salt
1/2 tsp baking soda
extra virgin olive oil
1/4 cup fresh parsley (chopped)
2 tsp za'atar (more to your liking)
2 cloves garlic (minced)
2 green onions (small, chopped)
Directions
Heat the oven to 400 degrees F and adjust a rack in the center.
Boil the potatoes. Bring a large pot of water (about 2 quarts) to a boil. Season generously with kosher salt (about 1 tablespoon), add the baking soda and potatoes. Stir. Let the water return to a boil, then reduce to a simmer, and cook until tender and you can easily insert a knife in the potatoes (about 10 to 15 minutes after the water had returned to a boil)
Drain. Using a colander, drain the potatoes and let them sit in the colander for 5 to 10 minutes to dry.
Smash and steam dry the potatoes. Arrange the potatoes on a large, lightly oiled sheet pan. Using the back of a fork or a potato masher, lightly smash the potatoes making sure to keep them in one piece. The thinner you smash them, the crispier they will be. Let the potatoes sit to dry for another 5 to 10 minutes.
Season the potatoes with a pinch of kosher salt and drizzle with extra virgin olive oil, making sure all the potatoes get some of the oil.
Roast. Roast on the middle rack of your heated oven for about 45 to 50 minutes or until the potatoes are golden brown and crispy (the rough edges will be charred).
Make the olive oil garlic sauce. While the potatoes are roasting, in a small mixing bowl, combine 1/4 cup extra virgin olive oil with the parsley, za’atar, and garlic.