Smashed potatoes with a Mediterranean flair.
ingredients
directions
Preheat the oven to 425°F.
Steam the potatoes over medium-high heat on the stovetop for 12 to 15 minutes until cooked (or when a sharp paring knife slides into the flesh of the potato). Remove from the heat and toss into a large bowl.
While the potatoes are cooking, combine the basil puree, red onion, and 2 tablespoons of the olive oil in a bowl, pour over the potatoes once cooked, and toss well with lots of salt and pepper.
Line a baking sheet with parchment paper and spread out the potatoes on the sheet. Cover them with another piece of parchment paper and press down with your hand to flatten them (if they are still too warm to do this with your hand, you can use a mug or bowl with a flat bottom to press down). The goal is to slightly flatten the potatoes and break the skin on top so the cheese will melt into them. Remove the top piece of parchment paper.
Sprinkle the feta cheese over the potatoes. (I usually use a 200g package of Greek feta that is widely available in grocery stores. I find the Greek feta is more moist than regular feta, so it melts better.) Drizzle the potatoes with the remaining 2 tablespoons of oil, then sprinkle the feta on top.
Place the potatoes on your oven’s upper rack and roast for about 20 to 25 minutes, or until the potatoes are golden and the feta is melted.