Potatoes. Oregano. Feta. Lemon. HELL YEAH. I picked up almost all of this from Trader Joe’s for under $10, and most of the rest of it I already had in my pantry. Good, cheap, filling side dish. And made of noms.

Crispy Oregano Smashed Potatoes with Feta and Lemon
Makes enough for 2 with leftovers, even more so for 1


  • 2 lbs mixed baby potatoes (I went with red, honestly)
  • 2 meyer lemons, quartered (original recommends half a lemon, it can do with more)
  • 4 T olive oil
  • 6 cloves minimum garlic, minced (original recommends 2 max. come on.)
  • .25 c dried oregano (original recommends fresh, I used my dried leaves, and it still packs a good punch)
  • sea salt and fresh ground pepper
  • 2 T grated parmesan cheese (I used parmigianno reggiano from TJ’s that I had on hand)
  • 6 oz feta crumbles (I just went with the max on this, also skipped fresh basil)

Preheat your oven to 425. On a large baking sheet, toss together 1 T olive oil, the lemons, potatoes, and a pinch of sea salt.

Original recipe recommends roasting for 20 minutes, but depending on the size of your potatoes, this can take up to 35 minutes. Be sure to remove the lemons after the 20 minutes, though, and let them rest. Check on the potatoes every ten minutes after twenty minutes, and see which are tender enough to stick a fork into. If they’re ready, use the back of the fork to smash to about a quarter-inch thickness (see pic 3), and let the smashed potatoes roast with the ones that aren’t quite ready yet.

In the time between checking on your potatoes, combine your minced garlic, 2 T olive oil, and oregano in a small bowl (see pic 2). Once your potatoes are all smashed, spoon the mixture over them (pic 5), and then sprinkle sea salt and fresh ground pepper and your parmesan over them, and roast another 20-25 minutes, until they’re golden and crisp (pic 7).

While they roast, finely chop your lemon, peel and all (pic 4), and add to a small bowl with the remaining 1 T olive oil and a pinch of salt (pic 6).

Once you remove the potatoes from the oven, put them in a large bowl and toss them with the roasted lemon dressing and feta (pic 8), and enjoy!


Brie. Smashed potatoes. Together. Hell yeah. The stuffed here is more like topped, but man, these are still good.

Bless Tieghan, but pretty much everything after the brie in the original recipe I omitted, because FFS, white truffle oil??

Brie Stuffed Crispy Baby Potatoes
Makes 1.5 lbs of brie smashed potatoes. Hell yeah. 


  • 1.5 lbs baby potatoes (aka, one bag at Trader Joe’s)
  • 1 T olive oil
  • sea salt and pepper
  • 3 T butter, melted
  • 4 garlic cloves, crushed
  • 2 T fresh chopped thyme (substituted dried)
  • 8 oz brie, cut into small wedges
  • (white truffle oil, pan fried sage leaves, crushed pink peppercorn if you want to go the full mile on garnishes)

Preheat the oven to 400. Take the baby potatoes, olive oil, and sea salt and pepper, and toss them together in a small bowl (pic 1). Put them on a lined baking sheet (pic 2), and roast for about 30 minutes (original recipe recommended 20, I found it took longer) until the potatoes are fork tender.

Just before the potatoes come out, combine the melted butter, crushed garlic, and thyme in a small bowl. Using a potato masher or a fork, gently press down on the potatoes and smash them until they’re about .25 inches thick (pic 3). Drizzle the butter mixture over the potatoes (pic 4), and then roast for another 20 minutes, until golden and crisp (pic 6).

Cut up the brie into small wedges (pic 5), enough for each potato, about five minutes from the potatoes being done. Then, take them out of the oven, top with brie (pic 7), and put back in the oven for 5 more minutes, until the brie melts all over the smashed potato (pic 8).

And then, enjoy your ridiculously rich cheesy potato!

Again, another simple, quick, and depending on the state of your pantry, reasonably cheap side dish. Farmer’s markets have lots of tender new potatoes for good prices this time of year, and if you live near a good Indian market (or, say, within a short train ride of Little India in Chicago), you can find ghee for reasonably cheap. From there, just add sea salt and pepper, and the sage to infuse the ghee with. 

Pan Roasted New Potatoes Browned with Sage Infused Ghee

  • 1 lb new potatoes (I believe these were red or fingerlings?)
  • 4 T ghee
  • ~20 fresh sage leaves, torn, if you have them – otherwise ~2 T dried sage
  • sea salt and fresh ground pepper to taste

Bring a pot of salted water to a boil. Add your potatoes in, and cook for 10 to 15 minutes (I went with 15), until fork tender. Drain the potatoes. 

In a medium sized pan (original recipe recommends a cast iron pan, this works just fine with a normal pan if you don’t have one/don’t want to get it out), melt the ghee, adding the sage as it melts. Add the potatoes in a single layer once melted, and cook over medium, turning/stirring the potatoes every four to five minutes or so, until they’re browned on all sides (which should take around 20 minutes). 

Sprinkle with sea salt and pepper, and then enjoy your crispy potatoes!