Crispy Lemon Feta Potato Salad

Ingredients

• 1.5 pounds potatoes
• 0.25 cups olive oil , divided
• 0.25 teaspoons salt
• 0.25 teaspoons black pepper
• 2 tablespoons lemon juice
• 3 cloves garlic , minced
• 1 teaspoon Greek seasoning
• 0.67 cups feta cheese
• 2 tablespoons green onion
• 2 tablespoons fresh parsley
• lemon wedges

Instructions

1. 1

   Gather all ingredients.

2. 2

   Place potatoes in a large saucepan. Fill with enough water to cover potatoes. Bring to a boil, then reduce heat to medium-low. Cook potatoes until tender but not mushy, 10 to 15 minutes. Drain potatoes in a colander. Transfer to a bowl. Let cool and dry out a little, about 10 minutes.

3. 3

   Preheat the oven to 450 degrees F (230 degrees C). Line a 10x15-inch baking sheet with foil. Drizzle cooled potatoes with 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat.

4. 4

   Place potatoes in a single layer on the prepared baking sheet. Use a potato masher or the heel of your hand to lightly press down on potatoes to crush them.

5. 5

   Bake potatoes until just beginning to crisp on the bottoms, 20 minutes.

6. 6

   Meanwhile, whisk remaining 2 tablespoons olive oil, lemon juice, garlic, and Greek seasoning in a small bowl until well combined. Spoon the oil mixture over each smashed potato.

7. 7

   Return potatoes to the oven and continue baking until bottoms are crispy, about 10 minutes more.

8. 8

   Transfer crispy potatoes to a shallow serving bowl and add the feta cheese, green onion, and parsley; gently toss to combine. Serve warm with lemon wedges.