📝 Ingredients:
For the Potatoes:
- 500g baby potatoes (or small new potatoes)
- 2 tbsp olive oil
- Salt & pepper to taste
- 1 tsp dried oregano
For the Salad:
- 1 small red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/3 cup kalamata olives, pitted & halved
- 1/2 cup feta cheese, crumbled
- 2 tbsp chopped fresh parsley or dill (optional)
For the Dressing:
- 3 tbsp olive oil
- 1 tbsp red wine vinegar (or lemon juice)
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- 1/2 tsp dried oregano
- Salt & pepper to taste
🔥 Instructions:
1. Boil & Smash the Potatoes
- Boil the potatoes in salted water until fork-tender (about 15–20 minutes).
- Drain and let them cool slightly. Place on a baking sheet and gently press with a fork or bottom of a glass to flatten them slightly.
2. Roast Until Crispy
- Preheat oven to 220°C (425°F).
- Drizzle smashed potatoes with olive oil, sprinkle with salt, pepper, and oregano.
- Roast for 20–25 minutes or until crispy and golden brown.
3. Prepare the Salad Mix
- In a large bowl, combine red onion, tomatoes, cucumber, olives, and crumbled feta.
4. Make the Dressing
- Whisk together all dressing ingredients in a small bowl or jar.
5. Assemble the Salad
- Let potatoes cool slightly but stay crisp.
- Toss the salad mix with dressing.
- Top with warm smashed potatoes.
- Garnish with fresh herbs like dill or parsley.
🍽️ Serving Tips:
- Serve slightly warm or at room temperature.
- Great as a side dish with grilled chicken, lamb, or falafel.
- Can be made ahead—just add the potatoes last to keep them crisp!