Crispy Smashed Potatoes and Chickpeas with Greek Salad
Rated 5.0 stars by 1 users
Category
Side Dishes
Ingredients
- 1¼ pounds baby potatoes
- Kosher salt
- Black pepper
- ¼ cup extra-virgin olive oil
- 1 cup chickpeas, drained and rinsed (from one 15.5 oz. can)
- 1 cup whole milk Greek yogurt
-
2 tsp. The Spice Hunter Greek Seasoning Blend, plus more for serving
- 3 Tbsp. fresh lemon juice
- ¼ cup cherry tomatoes, halved
- ¼ cup Persian cucumber, chopped
- ¼ cup red onion, thinly sliced
- 2 Tbsp. pitted olives, halved
- ¼ cup crumbled feta cheese
Directions
- 1. Preheat oven to 450°F.
- 2. In a medium pot, cover potatoes by about an inch and a half of water. Season generously with salt and bring to a boil. Reduce heat and simmer until just cooked through, about 15 minutes, do not overcook. Drizzle a rimmed baking sheet with 2 tablespoons of the oil. Drain the potatoes and transfer to the prepared baking sheet. Let sit until cool enough to handle, about 15 minutes.
- 3. On the prepared baking sheet, lightly crush each potato with the heel of your hand until the potatoes are about ½-inch thick. Scatter chickpeas around potatoes and drizzle everything with the remaining 2 tablespoons of oil. Season with salt and pepper.
- 4. Roast the potatoes, flipping the potatoes halfway through, until golden and crisp, about 35 minutes.
- 5. In a small bowl, combine the yogurt with the Greek Seasoning Blend, and 1 tablespoon of the lemon juice. Season with salt and pepper.
- 6. In another small bowl, toss the tomatoes, cucumber, onion and olives with the remaining 2 tablespoons of lemon juice and season with salt and pepper.
- 7. Spread the yogurt sauce on the bottom of a serving platter. Top with the roasted potatoes and chickpeas. Add tomato salad and drizzle with any juices remaining in the bowl. Sprinkle with feta and more Greek Seasoning Blend. Serve.
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