Smashed Potatoes With Whipped Feta and Charred Tomatoes
These golden, crispy baby potatoes are served over a bed of airy, whipped feta for a sophisticated side that won’t break the bank. It’s an easy upgrade for any summer gathering, especially when topped with juicy, blistered cherry tomatoes.
6 Serving(s)
Ingredients
- 1 1/2 lb. baby potatoes
- 3 1/2 tbsp. Schnucks olive oil, divided
- 2 cups halved cherry tomatoes
- 1/3 cup crumbled feta cheese
- 1/4 cup Schnucks nonfat plain Greek yogurt
- 1 small garlic clove
- 2 tbsp. chopped fresh parsley, for garnish
Instructions
- Preheat oven to 425 degrees. Line a sheet pan with parchment paper.
- In a large pot, add potatoes and cover with water. Bring to a boil; cook until fork-tender, about 15 minutes. Drain well, then spread on prepared sheet pan, reserving some room for tomatoes. Drizzle with 1 teaspoon oil and, if desired, season with salt and pepper. Using a mason jar, gently smash potatoes. Roast until golden and crispy, 15–20 minutes.
- On reserved area of sheet pan, add tomato drizzled with 1/2 tablespoon oil and, if desired, seasoned with salt. Roast until blistered or lightly charred, about 10 minutes
- In a blender, add feta, yogurt, garlic and remaining oil. Season with salt and pepper, if desired. Blend until smooth and fluffy, then spread on a serving platter. Top with potatoes and tomatoes, and garnish with parsley
Chef Tip: Add a little lemon juice to the whipped feta for a lighter, more vibrant flavor.
Nutrition Facts
216 Calories Per ServingFat: 9gSaturated Fat: 2gCholesterol: 9mgSodium: 111mgCarbohydrates: 21gFiber: 2gSugars: 5gProtein: 11gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe