Empty My Fridge
The most addictive crispy potatoes you'll ever make!
Ingredients
- Potato2 lb
- Olive oil3 tbsp
- Salt1 tsp
- Black pepper½ tsp
- Thyme1 tbsp
- Feta cheese8 oz
- Greek yoghurt½ cups
- Garlic1 clove
- Lemon1 tbsp + 1
- Extra virgin olive oil2 tbsp
- Dill
- Chili flake · flakes
Instructions
- Put the potatoes in a large pot of cold water heavily salted, bring to a boil, and cook for about 20-25 minutes until very tender, when a fork slides out easily.
- Drain the potatoes and let them sit in the colander for 5 minutes.
- Coat a large metal baking sheet generously with olive oil and sprinkle with a little coarse salt.
- Arrange the potatoes on the sheet with at least an inch between them. Flatten each one with the greased bottom of a heavy glass, pressing until it flattens but stays whole.
- Drizzle the potatoes generously with more olive oil, then sprinkle evenly with salt, pepper and fresh thyme.
- Roast for 30-40 minutes without flipping until deep golden brown and audibly crispy.
- Meanwhile, blend the drained feta, Greek yogurt, grated garlic, lemon juice and olive oil in a food processor (or blender) for 2-3 minutes until completely smooth and fluffy. If too thick, add 1 tsp water at a time; it should look like thick frosting.
- Spread the whipped feta across a large platter, then arrange the hot potatoes straight from the pan on top.
- Finish with lemon zest, chopped dill, and a pinch of red pepper flakes.
Summarized from Cafe Delites's video. Watch it for the details.
More recipes with
GarlicCheeseLemonPotatoYoghurtGreek yoghurtFeta cheese
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