Pin it
Our Household's Latest Potato Craving
I tried switching up our weekend dinner sides a few weeks back with these Crunchy Citrus Cheese Potatoes. My kitchen gets filled with the most amazing smell while they're cooking and the kids always end up circling around waiting for them. These days my sis Jenny asks me to drag them along to all our get-togethers. It's funny how a basic potato recipe turned into everyone's go-to favorite!
Why These Potatoes Stand Out
Believe me, these aren't your regular baked potatoes. You get this fantastic mix of ultra-crunchy edges with soft insides in every mouthful. The baked citrus brings a lovely zing that works so well with the briny cheese. And guess what? They're actually quick enough that I can make them on hectic evenings between driving to basketball practice and checking schoolwork.
A Look at the Ingredients
- Tiny Gold Potatoes: Bite-sized taters ideal for flattening into crispy chunks. Cook them first for a soft inside and crunchy outside.
- Whole Lemon: Grab fresh ones for baking; they turn sweet when cooked, adding zesty brightness.
- Solid Feta: Go for a good-quality chunk of feta instead of the pre-broken stuff for smoother texture and richer taste.
- Seasonings: Dried oregano, garlic powder, salt, and pepper make a straightforward but tasty flavor mix.
- Green Dill: This herb adds that extra burst of freshness and color to your dish.
- Premium Olive Oil: Using nice olive oil guarantees a delicious, golden crunch and perfect cooking.
Creating Your Crunchy Potatoes
- Cook and Set Up Potatoes
- Cook the small potatoes in salty water until soft enough for a fork (around 15 minutes). Empty them out and cool them a bit.
- Flatten the Potatoes
- Put your cooked potatoes on a tray lined with baking paper. Use a jam jar or something flat to softly squash them, keeping some chunks for good texture.
- Add Flavors and Bake
- Pour olive oil over your flattened potatoes, then dust with oregano, garlic powder, salt, and pepper. Put skinny lemon slices among the potatoes. Bake in a hot oven at 425°F (220°C) for 25–30 minutes till crunchy and golden.
- Finish with Cheese and Herbs
- Take the tray out and scatter crumbled feta on the potatoes. Toss some freshly cut dill on top for brightness. Eat while warm.
Pin it
The Magic Behind Their Flavor
You wanna know what I really dig about these potatoes? It's how those lemon slices get all brown and sugary during cooking. When you top that with melty feta it makes this awesome salty mix. Throw on some dill and you've got this perfect combo of crunchy, smooth, tangy and fresh all at once. It's totally habit-forming.
Foods They Go Well With
These potatoes match up with just about anything. We enjoy them next to barbecued chicken or seafood. They're fantastic with lamb too. I sometimes cook them for morning meals with eggs. They've come through for me many times when friends come over because they look fancy but are super simple to make.
My Cooking Tips
Curious about my ways to get these potatoes just right? Make sure they're totally dry before baking. I always put down baking paper cause it makes the cleanup way easier. Watch those hot lemon pieces when they first come out. You can swap herbs if you want but fresh dill truly does make them extra tasty.
Frequently Asked Questions
- → Can I get these ready ahead?
Yes, boil the potatoes a day early and keep them chilled. When it's time to serve, season and roast them as described in the steps.
- → What potatoes should I use?
Go for baby gold or petite yellow potatoes. They're great for smashing, with soft centers and crispy edges when roasted.
- → How can I store leftovers?
Put them in a sealed container and refrigerate for up to 4 days. Reheat in a 350°F oven to bring back the crispiness.
- → Are these okay to freeze?
Freezing isn’t the best option. Thawing and reheating will change the texture of both the potatoes and the feta cheese.
- → What dishes go well with this?
Pair them with grilled fish, roasted chicken, or meats. They’re also perfect for a Mediterranean spread with salad and veggies.