Description
Crispy Parmesan Smashed Potatoes with Feta Cream and Honey Drizzle transform tender baby potatoes into an irresistible side dish with deeply golden Parmesan crusts, creamy feta sauce and a sweet honey finish. Perfect for family dinners, entertaining, holiday tables or a Mediterranean-inspired sharing plate.
Ingredients
For the Potatoes:
1.5 lb (700 g) baby potatoes
2 tbsp (30 ml) olive oil
½ cup (50 g) grated Parmesan cheese
1 tsp salt
½ tsp black pepper
½ tsp garlic powder
½ tsp dried oregano
For the Feta Cream:
½ cup (75 g) feta cheese
2 tbsp (30 ml) Greek yoghurt
1 tbsp (15 ml) olive oil
1 tsp fresh lemon juice
1 small garlic clove, minced
Pinch of black pepper
For the Honey Drizzle:
3 tbsp honey
1 tsp fresh lemon juice
Pinch of sea salt
¼ tsp red pepper flakes, optional
Instructions
Place the baby potatoes in a large pot and cover them with salted water.
Bring the water to a boil and cook the potatoes for 15–18 minutes, or until fork-tender.
Drain the potatoes well and allow them to steam dry for a few minutes.
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and arrange the cooked potatoes in a single layer.
Using the bottom of a glass or a potato masher, gently press down on each potato until flattened while keeping it intact.
Drizzle the smashed potatoes with olive oil and season with salt, black pepper, garlic powder and dried oregano.
Sprinkle the grated Parmesan generously over and around the potatoes.
Bake for 25–30 minutes, until the potato edges are deeply golden and crispy and the Parmesan has formed a crunchy crust.
While the potatoes are roasting, blend the feta cheese, Greek yoghurt, olive oil, fresh lemon juice, garlic and black pepper until smooth and creamy.
In a small bowl, whisk together the honey, fresh lemon juice and sea salt. Add the red pepper flakes if desired.
Spread the feta cream over a serving platter.
Arrange the crispy Parmesan smashed potatoes over the feta cream, then drizzle generously with the honey mixture.
Finish with fresh herbs or extra freshly cracked black pepper if desired. Serve immediately while the potatoes are hot and crisp.
Notes
Allow the boiled potatoes to steam dry before smashing to help them roast more crisply.
Don’t flatten the potatoes completely; keeping some thickness gives a soft centre beneath the crispy exterior.
Use plenty of Parmesan around the potatoes to create a crunchy golden crust.
Leave space between the potatoes on the baking sheet for better browning.
Serve immediately for the best crispy texture.
The feta cream can be prepared ahead and refrigerated until serving.
Store leftovers in an airtight container in the refrigerator and reheat in the oven until warmed through and crisp again.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Side Dish, Appetizer
- Method: Oven
- Cuisine: Mediterranean