Ingredients:
For the potatoes:
2 poundsbaby Yukon gold potatoes
3 tablespoonsplus 1¼ teaspoons kosher salt
4 tablespoonsextra-virgin olive oil, divided
1/2 teaspoonfreshly ground black pepper
4 garlic cloves, finely chopped
1/2 cupflat-leaf parsley, roughly chopped
For assembly:
2 large ripe California Avocados, halved, pitted, and peeled
3 cups(about 2½ ounces) basil leaves, roughly torn
Zest of 2 lemons (about 3 teaspoons)
Juice of 2 lemons (about 4 tablespoons), divided
1 jalapeño or serrano chile, roughly chopped
1/4 cupextra-virgin olive oil, plus more for finishing
3/4 teaspoonkosher salt, plus more to taste
2 Persian cucumbers, cut in half lengthwise and then cut into chunks on the bias
4 ouncesfeta, broken into big chunks
Freshly ground black pepper, for finishing
Flaky sea salt, for finishing
Directions:
Place the potatoes in a large pot, cover with cold water, and add 3 tablespoons kosher salt. Bring to a boil over medium-high heat, then reduce heat to medium. Gently boil until potatoes are cooked through and easily pierced with a knife, about 12 to 15 minutes for small potatoes and up to 25 minutes for medium-to-large potatoes. Drain water then return potatoes to the hot pan and let cool for 10 minutes (this will help dry the skin of the potatoes).
While the potatoes are boiling, preheat the oven to 425°F.
Drizzle a rimmed baking sheet with 2 tablespoons extra-virgin olive oil. Place the cooked potatoes on the oiled pan and gently press each potato into ½-inch thick smashed disks using the palm of your hand or the bottom of a drinking glass. Drizzle the tops of the potatoes with the remaining 2 tablespoons extra-virgin olive oil and sprinkle evenly with remaining salt and pepper.
Transfer the baking sheet to the oven and roast the potatoes for 15 minutes. Flip the potatoes using a spatula, then roast until crispy and golden, about another 10 to 15 minutes. Sprinkle the garlic over the potatoes and flip them one more time returning to the oven to roast until the garlic is cooked through and light golden, about 3 to 5 minutes. Remove from the oven, sprinkle with chopped parsley, and let sit for 5 minutes.
While the potatoes are roasting, make the basil avocado sauce. Place the fruit of 1 avocado in a blender along with basil, lemon zest, 3 tablespoons lemon juice, jalapeño, extra-virgin olive oil, and salt. Blend until smooth, taste, and adjust seasonings if necessary. Transfer to a small bowl and refrigerate until serving. (If you are making this sauce more than an hour in advance, cover with plastic wrap, pressing it directly onto the surface of the sauce to prevent oxidation and browning.) This should yield about 1 cup of sauce.
To finish assembling, place the cucumber in a small bowl, toss with 1 tablespoon lemon juice, and season with salt to taste. Then, cut the remaining avocado halves into large chunks.
To serve, swoosh the basil avocado sauce in a thin layer across the bottom of a serving platter. Arrange the crispy potatoes on top of the sauce, nestling the cut avocado, cucumber, and feta chunks amongst the potatoes. Don’t forget to sprinkle any leftover crispy garlic bits on top, too. Garnish with a finishing drizzle of extra-virgin olive oil, a few cracks of black pepper, and a sprinkle of flaky sea salt.