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Balsamic Glazed Smashed Potatoes with feta

Balsamic Glazed Smashed Potatoes with Feta

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Appetizer, Side Dish
Cuisine European, Mediterranean
Servings 4

Equipment

  • Large pot For boiling the potatoes. A Dutch oven or deep saucepan works well.
  • Sheet pan or baking tray Choose one with a large surface area so the potatoes can crisp up properly.
  • Parchment paper or silicone baking mat To prevent sticking and make cleanup easier.
  • Potato masher or sturdy fork To gently smash the potatoes. If you want perfectly round smashed shapes, a flat-bottomed glass also works.
  • Small saucepan For reducing the balsamic glaze.
  • Oven Essential for roasting and crisping.

Ingredients
  

For the Smashed Potatoes

  • 2 pounds small yellow potatoes Yukon golds or any baby yellow potatoes
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika optional, for a subtle warmth

For the Balsamic Glaze

  • 1/3 cup balsamic vinegar
  • 1 tablespoon honey or maple syrup for a vegan option
  • 1 clove garlic finely grated or minced
  • Pinch of salt

For Topping

  • 1/2 cup crumbled feta cheese
  • 2 tablespoons chopped fresh parsley or fresh thyme
  • Extra drizzle of olive oil optional
  • Cracked black pepper to taste

Instructions
 

Step 1: Boil the Potatoes

  1. Start by placing your yellow potatoes in a large pot. Fill with enough cold water to cover them by about an inch. Bring to a boil over medium-high heat, add a generous pinch of salt, and let them cook for about 15 minutes until fork-tender. They should be soft enough to smash but not falling apart.

Step 2: Drain and Cool

  1. Once the potatoes are cooked, drain them and let them sit for 5 minutes. This helps remove excess moisture so they crisp up better in the oven. You can pat them dry with a clean towel to help the process along.

Step 3: Smash the Potatoes

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Arrange the potatoes on the sheet, spacing them out. Use your potato masher, fork, or glass to press each potato until it’s flattened to about 1/2 inch thick. Don’t worry if they crack around the edges—those jagged parts get extra crispy.

Step 4: Season and Roast

  1. Drizzle the olive oil over the smashed potatoes, then sprinkle with salt, pepper, garlic powder, and smoked paprika if using. Roast in the oven for 25–30 minutes, flipping halfway through if you want even crispiness on both sides. You’re looking for golden-brown edges and crispy bottoms.

Step 5: Make the Balsamic Glaze

  1. While the potatoes roast, pour balsamic vinegar, honey, garlic, and a pinch of salt into a small saucepan. Bring to a simmer over medium heat, stirring occasionally. Reduce the heat and let it bubble gently until the glaze thickens enough to coat the back of a spoon, about 5–7 minutes. Remove from heat and set aside.

Step 6: Assemble and Serve

  1. Once the potatoes are out of the oven, drizzle the balsamic glaze over the hot crispy potatoes. Sprinkle generously with crumbled feta cheese and chopped fresh herbs. Add an extra drizzle of olive oil and a few cracks of black pepper for good measure.
  2. Serve immediately while the potatoes are crispy, and the glaze and feta are fresh and vibrant.