Crispy Lemon Feta Potato Salad Recipe

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Cook Time: 40 minutes

Servings: 6

Ingredients

• 1 1/2 pounds baby yellow-fleshed potatoes
• 1/4 cup olive oil, divided
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons lemon juice
• 3 cloves garlic, minced
• 1 teaspoon Greek seasoning
• 2/3 cup crumbled feta cheese
• 2 tablespoons sliced green onion
• 2 tablespoons chopped fresh parsley
• Lemon wedges, for serving

Directions

1. Begin by gathering all the ingredients. Make sure everything is ready to go before you start the cooking process.

2. Place the baby potatoes in a large saucepan and cover them with water. Bring the water to a boil, then reduce the heat to medium-low. Let the potatoes cook until they are tender but not mushy, about 10 to 15 minutes. Once cooked, drain the potatoes in a colander and transfer them to a bowl. Let them cool and dry for about 10 minutes.

3. While the potatoes are cooling, preheat your oven to 450F (230C). Line a 10x15-inch baking sheet with foil to prevent sticking.

4. Drizzle the cooled potatoes with 2 tablespoons of olive oil, then sprinkle with salt and pepper. Toss them gently to ensure they are evenly coated.

5. Arrange the potatoes in a single layer on the prepared baking sheet. Using a potato masher or the heel of your hand, lightly press down on each potato to crush them slightly.

6. Bake the potatoes in the preheated oven for 20 minutes, or until the bottoms just begin to crisp up.

7. While the potatoes are baking, prepare the lemon garlic dressing. In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, minced garlic, and Greek seasoning until well combined.

8. After the potatoes have baked for 20 minutes, remove them from the oven and spoon the lemon-garlic mixture evenly over each potato.

9. Return the potatoes to the oven and continue baking for another 10 minutes, or until the bottoms are crispy and golden brown.

10. Once baked, transfer the crispy potatoes to a shallow serving dish. Add crumbled feta cheese, sliced green onions, and chopped parsley. Gently toss everything together to combine.

11. Serve the potatoes warm, with lemon wedges on the side for an extra burst of freshness.

Nutrition Facts (Per Serving)

Nutrient	Amount	% Daily Value*
Calories	275	-
Total Fat	13g	17%
Saturated Fat	4g	19%
Cholesterol	15mg	5%
Sodium	511mg	22%
Total Carbohydrate	38g	14%
Dietary Fiber	6g	22%
Total Sugars	6g	-
Protein	7g	14%
Vitamin C	80mg	88%
Calcium	140mg	11%
Iron	2mg	13%
Potassium	830mg	18%

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The History of Crispy Lemon Feta Potato Salad

The Crispy Lemon Feta Potato Salad is a modern twist on traditional potato salads that have been enjoyed across Europe and America for centuries. Potatoes became a staple in many diets after their introduction from the Americas to Europe in the 16th century. The combination of feta cheese and lemon, however, draws inspiration from Mediterranean cuisines, particularly Greek cooking. The idea of smashing potatoes and baking them to achieve a crisp texture is relatively recent, gaining popularity in the early 21st century with the rise of gourmet comfort food trends.

Regional Variations and Influences

This salad reflects Mediterranean influences through the use of feta cheese, olive oil, and lemon, ingredients widely used in Greek and Southern European kitchens. While American potato salads often rely on mayonnaise and creamy dressings, this recipe is lighter and tangier, incorporating fresh herbs such as parsley and green onions. Regional variations may substitute feta with goat cheese or add olives, capers, or sun-dried tomatoes for a local twist. In coastal regions, seafood may even accompany the salad as a complement to the tangy, crisp potatoes.

Differences from Similar Dishes

Unlike traditional American potato salad, which is usually boiled, chopped, and coated in mayonnaise, the Crispy Lemon Feta Potato Salad combines the technique of smashing with roasting to create a crunchy texture. It also differs from German-style potato salads that are often served warm with a vinegar-based dressing. The use of feta and lemon adds a distinctive Mediterranean flavor, while the crispy edges give it a texture not typically found in other potato salads.

Typical Serving Occasions

This salad is versatile and can be served both as a side dish and a light main course. It is popular at summer barbecues, picnic spreads, and holiday gatherings. Restaurants specializing in Mediterranean or modern American cuisine often include it on their menus as a signature side dish. It pairs particularly well with grilled meats, seafood, or roasted vegetables, making it a favorite for casual and upscale dining alike.

Interesting Facts

• The term "smashed potatoes" has gained recognition in culinary circles over the past decade, highlighting the contrast between crispy exteriors and soft interiors.
• Feta cheese, used in this recipe, is a Protected Designation of Origin (PDO) product in the European Union, meaning authentic feta must come from specific regions of Greece.
• Adding lemon juice not only enhances flavor but also helps maintain the bright color of the potatoes while balancing the richness of the cheese and olive oil.
• Herbs like parsley and green onion not only add freshness but also provide subtle aromatic notes that elevate a simple potato salad into a more sophisticated dish.
• This dish exemplifies the trend of combining comfort food with international flavors, appealing to diners seeking both nostalgia and novelty.

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