Grilled Smashed Potatoes with Feta | Emeril Lagasse

These potatoes are so good they can do double duty. They can be served as an awesome side dish or as a showstopping appetizer at your next party. Boiled and smashed, the potatoes are grilled and basted with an herb-infused oil. When you’re ready to serve, top them with feta cheese and watch it melt!

GRILLED SMASHED POTATOES WITH FETA CHEESE
SERVES 4 TO 6

½ cup olive oil
2 tablespoons minced garlic
1 ½ teaspoons chopped fresh rosemary
½ teaspoon chopped fresh oregano
2 pounds baby Red Bliss potatoes (no larger than 2 inches each), scrubbed well
Kosher salt and freshly ground black pepper
3 ounces Greek or Bulgarian feta cheese, crumbled
Extra-virgin olive oil, for serving

In a small bowl, stir together olive oil, garlic, rosemary, and oregano and let stand at room temperature for at least 15 minutes for the flavors to infuse.

Preheat a grill to medium high. Place potatoes in a pot of salted water and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are tender when pierced with the tip of a knife, about 12 minutes. Drain the potatoes, discarding the water.

Using a towel wrapped around the palm of your hand, gently smash each potato until the skin breaks, while trying to keep the potato whole (leaving it about 1 inch thick.) Transfer potatoes to a baking sheet. Generously brush both sides of potatoes with reserved olive oil mixture and season both sides with salt and pepper.

Place potatoes on the grill and cook until grill marks appear and the potatoes are nicely caramelized, 3 to 4 minutes per side. Transfer to a serving platter and crumble feta over the top. Serve hot or warm, drizzled with a bit of extra virgin olive oil.

Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.

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