Smashed Potatoes with Feta and Hazelnut
Lior Lev Sercarz
2 pounds small potatoes, washed
1/2 cup crumbled feta
1/2 cup toasted chopped hazelnuts
Place the potatoes in a large pot and cover with cold water. Add about a 1/4 cup of gray salt and bring to a boil. Reduce the heat and simmer for about 15 to 20 minutes until the potatoes are tender. Drain the water and let the potatoes cool down.
Preheat the oven to 375 degrees.
Using a glass or flat bottom cup lightly smash each potato without completely breaking them apart. Place them on a baking tray lined with parchment paper.
Season both sides of the potatoes with olive oil, Shabazi, and a few pinches of grey salt.
Bake for about 10 to 15 minutes, until crispy.
Sprinkle the crumbled feta and chopped hazelnuts and serve.
Variations & Ideas
• Add some chopped olives and scallion before serving.
• Sprinkle some grated parmesan cheese on the potatoes before baking.
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