Crispy Baby Potatoes with Feta, Toasted Almonds & Hot Honey Cranberry Glaze

Crispy Baby Potatoes with Feta, Toasted Almonds & Hot Honey Cranberry Glaze are the ultimate combination of crispy, creamy, sweet and savoury. Tender baby potatoes are boiled until just fork-tender, gently smashed and roasted until deeply golden and crisp, then topped with creamy feta and crunchy toasted almonds.

The finishing touch is a glossy hot honey cranberry glaze made with cranberry sauce, honey, balsamic vinegar, Dijon mustard and a hint of red pepper flakes. It’s a beautiful side dish or appetiser that’s full of contrasting flavours and textures.

Why You’ll Love This Recipe

• Crispy golden potatoes with soft, fluffy centres.
• Creamy feta and crunchy toasted almonds add fantastic texture.
• The cranberry glaze brings sweet, tangy and spicy flavours.
• Easy to prepare with simple ingredients.
• Perfect for entertaining, special dinners or holiday tables.

Recipe Information

• Servings: 4
• Preparation Time: 15 minutes
• Cooking Time: 45 minutes
• Total Time: 1 hour

Ingredients

For the Baby Potatoes

• 700 g (1.5 lb) baby potatoes
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried thyme

For the Topping

• 1/2 cup (75 g) crumbled feta cheese
• 1/3 cup (35 g) sliced almonds, toasted
• 2 tablespoons fresh parsley, chopped

For the Hot Honey Cranberry Glaze

• 1/3 cup cranberry sauce or cranberry preserves
• 2 tablespoons honey
• 1/2 teaspoon red pepper flakes
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• Pinch of salt

Equipment

• Large pot
• Baking sheet
• Parchment paper
• Large glass or potato masher
• Small skillet
• Small saucepan

How to Make Crispy Baby Potatoes

Step 1: Boil the Potatoes

1. Place the baby potatoes in a large pot and cover with salted water.
2. Bring to a boil and cook for 12–15 minutes, until the potatoes are just fork-tender.
3. Drain well and allow the potatoes to steam dry for a few minutes.

Step 2: Smash the Potatoes

4. Preheat the oven to 425°F (220°C).
5. Line a baking sheet with parchment paper.
6. Arrange the cooked potatoes on the baking sheet.
7. Using the bottom of a glass, gently press each potato until flattened.

Step 3: Season and Roast

8. Drizzle the smashed potatoes with olive oil.
9. Season with salt, black pepper, garlic powder, smoked paprika and dried thyme.
10. Roast for 25–30 minutes, until deeply golden and crispy around the edges.

Step 4: Toast the Almonds

11. While the potatoes roast, place the sliced almonds in a dry skillet over medium heat.
12. Toast for 2–3 minutes, stirring frequently, until lightly golden and fragrant.
13. Remove from the heat and set aside.

Step 5: Make the Hot Honey Cranberry Glaze

14. Combine the cranberry sauce, honey, red pepper flakes, balsamic vinegar, Dijon mustard and salt in a small saucepan.
15. Warm over low heat for 3–4 minutes, stirring until smooth and glossy.

Step 6: Assemble

16. Arrange the crispy roasted potatoes on a serving platter.
17. Sprinkle the crumbled feta generously over the potatoes.
18. Add the toasted sliced almonds.

Step 7: Finish and Serve

19. Drizzle the hot honey cranberry glaze generously over the potatoes.
20. Garnish with freshly chopped parsley.
21. Serve immediately while the potatoes are hot and crispy.

Serving Suggestions

These crispy baby potatoes make a versatile addition to the table and work especially well when served warm.

• Serve as a festive holiday side dish.
• Offer them as a warm appetiser for entertaining.
• Pair with roasted chicken, meat or vegetables.
• Add them to a Mediterranean-inspired dinner spread.

Tips for the Best Crispy Potatoes

• Let the boiled potatoes steam dry before smashing them to help achieve crispier edges.
• Flatten the potatoes gently so they remain intact while developing plenty of crispy surface area.
• Leave some space between the potatoes on the baking sheet rather than overcrowding them.
• Toast the almonds carefully and stir frequently so they become golden without burning.
• Add the glaze just before serving to keep the potatoes as crisp as possible.

Frequently Asked Questions

Can I use larger potatoes?

This recipe is specifically written for baby potatoes. Larger potatoes would need to be cut into smaller pieces before boiling and smashing.

Can I make the potatoes ahead of time?

The recipe does not specify make-ahead instructions. For the best texture, serve the potatoes immediately after adding the feta, almonds and glaze.

Can I adjust the heat in the glaze?

Yes. The red pepper flakes provide the spicy element, so you can adjust the amount to suit your preferred level of heat.

When should I add the cranberry glaze?

Add the glaze after arranging the crispy potatoes on the serving platter. This keeps the potatoes crisp while giving them a glossy, flavourful finish.

Nutrition & Timing

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Servings: 4
• Calories: 370 kcal per serving
• Protein: 10 g per serving

Final Thoughts

Crispy Baby Potatoes with Feta, Toasted Almonds & Hot Honey Cranberry Glaze turn simple potatoes into something seriously special. The crispy roasted edges, creamy feta, crunchy almonds and sweet-tangy cranberry glaze create a delicious contrast in every bite.

Serve them straight from the oven for the best texture, and finish with fresh parsley for a simple and colourful dish that’s perfect for sharing.

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