Crispy Moroccan Smashed Potatoes with Marinated Feta | PC.ca
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NewCrispy Moroccan Smashed Potatoes with Marinated Feta

A serving dish filled with seasoned mashed potatoes, with a spoon ready to serve

New

Crispy Moroccan Smashed Potatoes with Marinated Feta

Smashing potatoes gets you the best of both worlds – they’re fluffy on the inside, and the extra sur...

Smashing potatoes gets you the best of both worlds – they’re fluffy on the inside, and the extra surface area granted from crushing gives you extra crispy bits. Ras el hanout, a Moroccan spice blend that includes cinnamon, chilies, coriander, Nigella seeds, cardamom, and rose petals, adds layers of warm spiced flavour that makes this holiday-worthy side a true keeper.

  • Level: Easy
  • Preparation: 20 mins
  • Ready in: 1 hr 20 mins
  • Serves: 8
  • Dish Type: Moroccan, Canadian, American
  • Season: Fall, Winter, Spring, Summer
  • Course: Vegetables, Sides
  • Main Ingredient: Potatoes
  • Serving Size:

    Approx 3/4 cup (188 mL)

  • Calories

    210

  • Total Carbohydrate

    25 g

  • Total Fat

    10 g

  • Saturated Fat

    3 g

  • Dietary Fibre

    0 g

  • Protein

    5 g

  • Sodium

    360 mg

  • Sugars

    2 g

NewCrispy Moroccan Smashed Potatoes with Marinated Feta

A serving dish filled with seasoned mashed potatoes, with a spoon ready to serve

  • Serving Size:

    Approx 3/4 cup (188 mL)

  • Calories

    210

  • Total Carbohydrate

    25 g

  • Total Fat

    10 g

  • Saturated Fat

    3 g

  • Dietary Fibre

    0 g

  • Protein

    5 g

  • Sodium

    360 mg

  • Sugars

    2 g

How to make

Ingredients

  • Half pkg (2.27 kg/5 lb pkg)

    PC® Yellow Potatoes, scrubbed and cut into 1-1/2 inch (4 cm) chunks
  • 1-1/2 tsp (7 mL)

    PC® Black Label Ras El Hanout Spice Blend
  • 1 tsp (5 mL)

    salt
  • 1/2 tsp (2 mL)

    black pepper
  • 2

    cloves garlic, minced
  • 5 tbsp (75 mL)

    olive oil
  • 1/2 cup (125 mL)

    chopped or crumbled feta cheese
  • 1/4 cup (60 mL)

    lightly packed fresh mint, chopped
  • 1 tbsp (15 mL)

    fresh lemon juice

How to make

  • Step 1

    Preheat oven to 425ºF (220ºC). Mist baking sheet with cooking spray or brush with oil.

  • Step 2

    Toss together potatoes, ras el hanout, salt, pepper, and ½ cup (125 mL) water on prepared baking sheet. Spread in even layer. Cover baking sheet loosely with foil. Bake until fork-tender and water is evaporated, 45 to 50 minutes. Let cool slightly.

  • Step 3

    Remove foil. Top potatoes with garlic and drizzle with ¼ cup (60 mL) oil. Stir to coat. Cover with same sheet of foil. Using bottom of saucepan, smash potatoes to about 1-inch (2.5 cm) thickness, keeping pieces intact. Remove foil. Spread in even layer.

  • Step 4

    Bake uncovered until golden and crispy, 10 to 15 minutes.

  • Step 5

    Meanwhile, stir together feta, mint, lemon juice, and remaining 1 tbsp oil in small bowl. Refrigerate until needed.

  • Step 6

    Transfer potatoes to serving platter. Top with feta mixture.

  • Try this:

    We love the flavour of ras el hanout on potatoes, but if you’re craving a more classic side dish, swap out the spice blend for dried rosemary, or stick with just salt and pepper for seasoning.

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