Smashed potatoes with olives
Discover the ultimate Smashed Potatoes with Olives recipe: Crispy smashed potatoes infused with zesty lemon juice, aromatic garlic, and a savory blend of olives and oregano. Perfectly complemented with fresh parsley and a splash of vegetable broth, this dish promises a delightful Mediterranean twist for your next meal. Ready in under an hour, it's a flavorful and easy-to-make side dish that everyone will love!
Cook time 60 min
Prep time 20 min
Ingredients:
5 potatoes2 garlic cloves
1/2 cup olives
1/3 cup lemon juice
1 cup vegetable broth
2 tbsp olive oil
1 tsp dried oregano
1/2 cup fresh parsley
Smashed Potatoes with Olives is a flavorful and vibrant dish that brings together the tangy zest of lemon juice, the aromatic essence of garlic and oregano, and the rich, savory taste of olives. Perfect as a side dish or a main course, this easy-to-make recipe will transport your taste buds to the Mediterranean with every bite. Ideal for gatherings, family dinners, or when you just crave a little sunshine on your plate.
Instructions:
Preheat your oven to 400°F (200°C).
- Peel the potatoes if desired, but you can also leave the skins on for added texture and nutrients.
- Cut the potatoes into evenly sized chunks or wedges, approximately 1-2 inches wide.
- Place the potato chunks in a large pot and cover them with cold water.
- Bring the water to a boil over high heat, then reduce to a simmer. Cook the potatoes for about 10-15 minutes, or until they are just tender but not falling apart.
- Drain the potatoes and let them sit in the colander for a few minutes to steam dry.
- Transfer the cooked potatoes to a large baking sheet lined with parchment paper or lightly greased.
- Use the bottom of a glass, a potato masher, or a fork to gently press down and smash each potato chunk until they are flattened but still intact.
- In a small bowl, combine the minced garlic, lemon juice, vegetable broth, olive oil, and dried oregano. Mix well.
- Pour the garlic-lemon mixture evenly over the smashed potatoes.
- Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the potatoes are crispy and golden brown around the edges.
- About 5 minutes before the potatoes are done baking, scatter the halved olives over the top of the potatoes. This will allow them to heat through without becoming overly soft.
- Remove the baking sheet from the oven and sprinkle the chopped fresh parsley over the top of the potatoes and olives.
- Serve immediately while hot, enjoying the crispy texture and zesty flavors.
Tips:
- Choose waxy potatoes like Yukon Gold or red potatoes for better texture and flavor.
- Ensure that the potatoes are cooked until they are tender enough to be smashed but not falling apart.
- Use fresh lemon juice for the best citrus flavor.
- For a richer taste, you can substitute part of the vegetable broth with chicken broth.
- Feel free to mix and match the type of olives used; Kalamata or green olives work well.
- For an added crunch, sprinkle some sea salt and freshly ground black pepper on the potatoes before smashing them.
- Prepare the garlic ahead of time by mincing it finely to ensure even distribution of the flavor.
- Garnish with extra parsley for a fresh pop of color just before serving.
This Smashed Potatoes with Olives recipe is incredibly versatile and full of Mediterranean charm. The simple combination of fresh ingredients allows each flavor to shine through, making it a delightful addition to any meal. Whether you're serving it as a hearty side dish or a stand-alone entrée, its vibrant flavors and textures will leave everyone asking for seconds. Enjoy this culinary journey to Greece from the comfort of your home!
Nutrition per serving
4 ServingsCalories 240kcal
Protein 6g
Carbohydrates 50g
Fiber 7g
Sugar 2.91g
Fat 10g
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