Description
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.
Ingredients
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
1/2 cup (75 g) crumbled feta cheese
1/3 cup (35 g) sliced almonds, toasted
2 tablespoons fresh parsley, chopped
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
Instructions
Place the baby potatoes in a large pot and cover with salted water. Bring to a boil and cook for 12–15 minutes, until the potatoes are just fork-tender. Drain well and allow the potatoes to steam dry for a few minutes.
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Arrange the cooked potatoes on the baking sheet. Using the bottom of a glass, gently press each potato until flattened.
Drizzle the smashed potatoes with olive oil. Season with salt, black pepper, garlic powder, smoked paprika and dried thyme.
Roast for 25–30 minutes, until deeply golden and crispy around the edges.
While the potatoes roast, place the sliced almonds in a dry skillet over medium heat. Toast for 2–3 minutes, stirring frequently, until lightly golden and fragrant. Remove from the heat and set aside.
Combine the cranberry sauce, honey, red pepper flakes, balsamic vinegar, Dijon mustard and salt in a small saucepan. Warm over low heat for 3–4 minutes, stirring until smooth and glossy.
Arrange the crispy roasted potatoes on a serving platter. Sprinkle the crumbled feta generously over the potatoes, then add the toasted sliced almonds.
Drizzle the hot honey cranberry glaze generously over the potatoes.
Garnish with freshly chopped parsley and serve immediately while the potatoes are hot and crispy.
Notes
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.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Appetizer
- Method: Roasting
- Cuisine: Mediterranean