Spinach and Feta Smashed Potatoes

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We have never met a potato recipe that we didn't love, and these are no exception!

In honor of National Potato Day, we’re bringing you our new Spinach and Feta Smashed Potatoes! We know how much the WOT community loved our classic Smashed Potatoes, so we have created a delicious twist on the original recipe.

We have elevated this dish by adding the extra flavor and depth with fresh spinach and perfectly tangy feta. Whether eating these as they are or as a side, these will surely be crowd-pleasers!

Spinach and Feta Smashed Potatoes

Ingredients

12 average size red potatoes, scrubbed clean
3 tbsp sea salt for boiling
¼ cup butter, melted
1 large clove garlic, minced
10 oz fresh spinach, cleaned
4 oz feta cheese, crumbled
olive oil to drizzle
sea salt

Instructions

Fill a large pot with water, 3 tablespoons of sea salt, and all the whole scrubbed potatoes. Bring to a boil and cook until potatoes are fork tender, about 20-25 minutes, depending on the size of the potatoes. At this point, drain the potatoes, cool them, and put them in the refrigerator covered for up to two days.
Preheat oven to 400 degrees Fahrenheit.
In a bowl, melt the butter and add the minced clove of garlic. Stir and set aside.
Lightly drizzle olive oil on the bottom of a rimmed sheet pan.
Place drained potatoes on a sheet pan, and using a potato masher or a larger serving fork, press down on the potato to “smash” it on the baking sheet.
Using a teaspoon, spoon about a teaspoon of the melted butter and garlic on top of each smashed potato. Season the potatoes with sea salt.
Place the baking sheet into the middle of the 400-degree preheated oven. Bake for 25-35 minutes or until the potatoes are brown and crispy.
While potatoes are baking in the oven, drizzle a little olive oil into a large skillet and bring to medium heat. Add all the fresh spinach to the skillet and gently toss to just wilted. Remove from heat, season with sea salt, and set aside.
Once the potatoes are nicely browned and crispy around the edges, remove them from the oven and top each potato with a bit of spinach and about a teaspoon of crumbled Feta cheese. Return to the oven for about 5 minutes.
Plate and serve immediately.