Smashed Lemony Potatoes with Greek yogurt and Feta Dressing

Parmesan-Crumbed Lamb Cutlets


For the potatoes

  • Approx 2 lbs German butterball potatoes, small Yukon gold (or similar, about the size of golf balls) approximately 15 pieces.
  • Flaky Sea Salt
  • Fresh ground pepper
  • A few sprigs of thyme
  • 1/2 lemon, cut into segments
  • 1/4 cup olive oil

For the Yogurt Feta Dip

  • 1/2 cup plain Greek yogurt
  • Approx 3 oz of feta, crumbled (I love goat/sheep feta)
  • 1/4 cup chopped flat leaf parsley
  • 1 Tbs chopped dill
  • 1 Tbs chopped mint (optional)
  • Juice and zest from 1/2 lemon
  • 1 Tbs red wine vinegar (white wine vinegar is a fine substitute)
  • 1 tsp capers, pref salt cured, rinsed and drained
  • 1 clove garlic, minced (optional)
  • Flaky sea salt
  • Fresh ground pepper
  • Chopped kalamata olives or tapenade to garnish
  • Walnuts (optional)

1- Add potatoes to a saucepan (4qt size ideal here), cover by 1-2” with cold water and generously salt. Bring to a boil on the Boiling Plate and cook just until fork tender. Drain potatoes into a colander and set over empty warm pot to fully dry.

2- Line a baking sheet with parchment and lay out potatoes. With the bottom of a glass or glass jar, gently but firmly smash down each potato, being careful not to fully mash them. Brush with olive oil and season with salt and pepper. Add thyme and lemon wedges/slices to tray and bake in the Roasting Oven, turning with a spatula at 20 minutes and baking for another 20-30 until edges are a beautiful golden brown. If potatoes break, no worries, they’ll still taste delicious but you may need to lesson baking time for smaller pieces.

While potatoes are baking…

1- Whisk together all, but the feta and a pinch of the parsley and zest, of the ingredients for the yogurt dip then stir in feta. Adjust seasoning. Set aside.

2- Plate potatoes from the oven and top with yogurt feta dressing while still warm. Sprinkle on olives, or tapenade, parsley and zest and serve.


Recipe is from