Smashed Potatoes with Feta, Lemon and Garlic

My father-in-law joined us at the cottage the other day and told us he would be bringing dinner along.  He showed up with beautiful steaks but neglected to bring anything to serve as a side.  Rummaging through the fridge I found some potatoes and feta and I ended up making these delicious potatoes.  Luckily I had some asparagus to finish the meal off but those potatoes stuck with me.

the tang of lemon, hit of garlic and saltiness of the feta worked so well against the crispy outside and melty insides of the potatoes I had to share the recipe.

They were such a hit the bowl was empty at the end of dinner.  I was sad not to have leftovers but luckily for me there were leftover potatoes to make them again the next day.  This is my new go-to side for a last-minute slap together meal.

For the Potatoes

1 bag of baby Yukon gold potatoes, rinsed

1/4 cup feta, crumbled

3 Tbsp parsley, chopped

olive oil  

For the Dressing

1 lemon, juiced

3-4 Tbsp olive oil

1 clove garlic, minced

1 tsp kosher salt

2 tsp sugar

Steam potatoes for 10 minutes.  Remove from steamer and dry with paper towel.  In a large frying pan, heat oil.  Add potatoes and smash down lightly with a potato masher just to break the skins.  Fry until browned on one side then flip potatoes and brown on other side.

Meanwhile,  put garlic on cutting board and sprinkle salt over top.  Using the back of a cutting knife, run the knife back and forth over the garlic and salt until they become a paste.  Place in large bowl and add lemon juice, olive oil and sugar.  Mix well to combine and adjust seasoning if necessary.  Do not add more salt since you will be adding saltiness from the feta at the end.  

When potatoes are done, add them to the bowl with the dressing and toss well to coat.  Let sit 5 minutes to allow the potatoes to absorb the dressing.   

Top with feta and parsley, mix and serve.