Crispy Lemon Feta Potato Salad
This crispy lemon feta potato salad is a hybrid between smashed potatoes and a vinegary warm potato salad—absolutely delicious.
Ingredients
Method
- Gather all ingredients.
- Place potatoes in a large saucepan. Fill with enough water to cover potatoes. Bring to a boil, then reduce heat to medium-low. Cook potatoes until tender but not mushy, 10 to 15 minutes. Drain potatoes in a colander. Transfer to a bowl. Let cool and dry out a little, about 10 minutes.
- Preheat the oven to 450 degrees F (230 degrees C). Line a 10×15-inch baking sheet with foil. Drizzle cooled potatoes with 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat.
- Place potatoes in a single layer on the prepared baking sheet. Use a potato masher or the heel of your hand to lightly press down on potatoes to crush them.
- Bake potatoes until just beginning to crisp on the bottoms, 20 minutes.
- Meanwhile, whisk remaining 2 tablespoons olive oil, lemon juice, garlic, and Greek seasoning in a small bowl until well combined. Spoon the oil mixture over each smashed potato.
- Return potatoes to the oven and continue baking until bottoms are crispy, about 10 minutes more.
- Transfer crispy potatoes to a shallow serving bowl and add the feta cheese, green onion, and parsley; gently toss to combine. Serve warm with lemon wedges.
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