Name: Crispy Smashed Potatoes with Whipped Feta and Hot Honey
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Mediterranean
Ingredients: 2 lb baby potatoes (900 g); 3 tbsp olive oil (45 ml); 1 tsp garlic powder (3 g); 1 tsp smoked paprika (2 g); 1 tsp dried oregano (1 g); 1/2 tsp kosher salt (3 g); 1/4 tsp black pepper (0.5 g); 1 cup crumbled feta cheese (150 g); 1/2 cup Greek yogurt (120 g); 1 tbsp fresh lemon juice (15 ml); 1 tbsp olive oil (15 ml); 1 small garlic clove, minced (3 g); 1/4 cup honey (85 g); 1 tsp red pepper flakes (2 g); 1 tbsp fresh lemon juice (15 ml); 1/4 tsp smoked paprika (0.5 g); 2 tbsp fresh parsley, chopped (8 g); 1 tbsp fresh thyme leaves (2 g)

Description

Crispy Smashed Potatoes with Whipped Feta and Hot Honey combines golden roasted baby potatoes with smooth, tangy whipped feta and a sweet, gently spicy honey drizzle. Seasoned with garlic, smoked paprika, and oregano, then finished with fresh parsley and thyme, this crowd-pleasing appetizer is perfect for family dinners, holiday gatherings, and sharing platters.

Ingredients

For the Crispy Smashed Potatoes:

2 lb baby potatoes (900 g)

3 tbsp olive oil (45 ml)

1 tsp garlic powder (3 g)

1 tsp smoked paprika (2 g)

1 tsp dried oregano (1 g)

1/2 tsp kosher salt (3 g)

1/4 tsp black pepper (0.5 g)

For the Whipped Feta:

1 cup crumbled feta cheese (150 g)

1/2 cup Greek yogurt (120 g)

1 tbsp fresh lemon juice (15 ml)

1 tbsp olive oil (15 ml)

1 small garlic clove, minced (3 g)

For the Hot Honey:

1/4 cup honey (85 g)

1 tsp red pepper flakes (2 g)

1 tbsp fresh lemon juice (15 ml)

1/4 tsp smoked paprika (0.5 g)

For Serving:

2 tbsp fresh parsley, chopped (8 g)

1 tbsp fresh thyme leaves (2 g)

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.

2. Place the baby potatoes in a large pot, cover with salted water, and bring to a boil. Cook for 15–20 minutes, until fork-tender but still holding their shape.

3. Drain the potatoes thoroughly and let them steam-dry for a few minutes to remove excess moisture.

4. Arrange the potatoes on the prepared baking sheet, leaving space between them. Gently smash each potato with the bottom of a sturdy glass or a potato masher until flattened but still intact.

5. Drizzle the potatoes with olive oil and season with garlic powder, smoked paprika, dried oregano, salt, and black pepper.

6. Roast for 30–40 minutes, flipping carefully halfway through, until the potatoes are deeply golden and crispy around the edges.

7. While the potatoes roast, combine the crumbled feta, Greek yogurt, lemon juice, olive oil, and minced garlic in a food processor. Blend until smooth and creamy, scraping down the sides as needed. Add a little extra yogurt or olive oil if necessary to achieve a spreadable consistency.

8. To prepare the hot honey, combine the honey and red pepper flakes in a small saucepan over low heat. Warm gently for 2–3 minutes without boiling.

9. Remove the honey from the heat and stir in the lemon juice and smoked paprika. Let it infuse for a few minutes, then adjust the chilli to taste.

10. Spread the whipped feta over a large serving platter, creating gentle swirls with the back of a spoon.

11. Arrange the crispy smashed potatoes over the whipped feta, allowing some of the creamy base to remain visible.

12. Drizzle generously with the hot honey and finish with chopped parsley and fresh thyme.

13. Serve immediately while the potatoes are hot and crispy and the whipped feta is creamy.

Notes

Choose baby potatoes of similar size so they cook evenly. Boil the potatoes until fork-tender but not falling apart. Allow the potatoes to steam-dry after draining to help them become crispier. Avoid overcrowding the baking sheet, as trapped steam can prevent proper browning. Use enough olive oil to coat the potatoes evenly for golden, crunchy edges. Blend the whipped feta thoroughly for the smoothest texture. Warm the honey gently and do not allow it to boil. For a milder hot honey, start with half the red pepper flakes and add more to taste. Prepare the potatoes, whipped feta, and hot honey ahead of time if desired, but roast the potatoes and assemble the platter just before serving. Serve as an appetizer or side dish alongside grilled chicken, roasted vegetables, Mediterranean mains, cucumber and tomato salad, olives, or warm flatbread. Store leftover potatoes, whipped feta, and hot honey separately in airtight containers in the refrigerator. Reheat the potatoes in an oven or air fryer until hot and crisp. Avoid microwaving if you want to preserve their texture. For an alternative to whipped feta, use thick Greek yogurt with lemon and herbs, whipped goat cheese, or garlic yogurt sauce. Nutritional values are approximate and may vary depending on the ingredients and brands used.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Appetizer
Method: Roasting
Cuisine: Mediterranean