Garlic Smashed Potatoes With Avocados Feta

Ingredients

• For the potatoes:
• 2 pounds baby Yukon gold potatoes
• 3 tablespoons plus 1¼ teaspoons kosher salt
• 4 tablespoons extra-virgin olive oil, divided
• 1/2 teaspoon freshly ground black pepper
• 4 garlic cloves, finely chopped
• 1/2 cup flat-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 cup extra-virgin olive oil, plus more for finishing
• 3/4 teaspoon kosher salt, plus more to taste
• 2 Persian cucumbers, cut in half lengthwise and then cut into chunks on the bias
• 4 ounces feta, broken into big chunks
• Freshly ground black pepper, for finishing
• Flaky sea salt, for finishing

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