Crispy Smashed Potatoes with Feta & Caper Dressing
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Potatoes parboiled and then roasted until crispy outside and tender within, served with a tangy feta and caper dressing. A bright, textured side dish that complements grilled meats or fish well.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1½-2 lbs Yukon gold potatoes (unpeeled)
- 6 Tbsp Tbsp extra virgin olive oil (divided)
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper (plus more for serving)
- 1 lemon (zested and juiced, about 2 tsp zest and 3 Tbsp juice)
- 1 small shallot (peeled and finely chopped)
- 2 Tbsp capers (drained, roughly chopped)
- 2 Tbsp fresh dill
- ⅓ cup feta cheese
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 30m
- Sodium
- 684mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 880mg
- Calcium
- 97mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 684MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.