Description
Crispy Smashed Potatoes with Whipped Feta & Chilli Honey bring together deeply golden potatoes, creamy whipped feta and a sweet, spicy chilli honey drizzle. The contrast between the crisp potatoes and smooth feta makes every bite especially satisfying.
Ingredients
1.5 lb (700 g) baby potatoes
2 tbsp (30 ml) olive oil
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp dried oregano
1 cup (150 g) feta cheese
1/4 cup (60 ml) Greek yoghurt or cream
1 tbsp (15 ml) fresh lemon juice
1 tbsp olive oil
1 garlic clove, minced
Pinch of black pepper
3 tbsp honey
1/2 tsp chilli flakes, or to taste
1 tsp fresh lemon juice
Pinch of sea salt
Fresh parsley or dill, chopped
Extra crumbled feta, optional
Lemon zest, optional
Instructions
1. Place the baby potatoes in a large pot and cover with salted water. Bring to a boil and cook for 15–20 minutes, until the potatoes are fork-tender. Drain them well and allow them to steam dry for a few minutes.
2. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and arrange the cooked potatoes on top. Using the bottom of a glass or a potato masher, gently press each potato until flattened while keeping it intact.
3. Drizzle the smashed potatoes with olive oil and season with salt, black pepper, garlic powder and dried oregano. Roast for 30–35 minutes, carefully flipping halfway through, until the potatoes are deeply golden and crispy.
4. Add the feta, Greek yoghurt or cream, lemon juice, olive oil, minced garlic and black pepper to a blender or food processor. Blend until smooth and creamy.
5. Add the honey, chilli flakes, lemon juice and sea salt to a small saucepan. Warm gently over low heat for 1–2 minutes, stirring well. Remove from the heat once warmed through.
6. Spread the whipped feta generously across a serving platter. Arrange the crispy smashed potatoes over the top.
7. Drizzle the warm chilli honey generously over the crispy potatoes and whipped feta, allowing it to run into the crispy edges and creamy feta underneath.
8. Finish with chopped fresh parsley or dill, lemon zest and extra crumbled feta if desired. Serve immediately while the potatoes are hot and crisp.
Notes
Let the boiled potatoes steam dry for a few minutes after draining. Removing excess moisture helps them become crispier in the oven.
Don’t overcrowd the baking sheet. Give the potatoes enough space so they roast rather than steam.
Flatten the potatoes to a similar thickness so they cook at the same rate.
Don’t rush the roasting. The 30–35 minute roasting time gives the potatoes time to develop deeply golden edges.
The whipped feta can be prepared ahead of time and kept chilled until serving.
Reduce the chilli flakes if you prefer a milder chilli honey.
The recipe allows either Greek yoghurt or cream in the whipped feta.
Larger potatoes can be used, but they may need to be cut into smaller pieces.
Serve immediately for the best combination of crisp potatoes, creamy feta and glossy chilli honey.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Appetizer
- Method: Roasted
- Cuisine: Mediterranean