Description
Crispy golden smashed potatoes served over smooth avocado cream and finished with a sweet and gently spicy chili honey drizzle. Fresh herbs and optional feta add extra flavour and texture to this colourful appetiser, side dish, or sharing plate.
Ingredients
For the Potatoes:
1.5 lb baby potatoes (700 g)
2 tbsp olive oil (30 ml)
½ tsp salt (3 g)
¼ tsp black pepper (1 g)
For the Avocado Cream:
2 ripe avocados, about 300 g flesh
1 tbsp lemon juice (15 ml)
2 tbsp Greek yogurt (30 g)
½ tsp salt (3 g)
1 small garlic clove, minced (3 g)
1 tbsp chopped fresh cilantro or parsley (4 g)
For the Chili Honey:
3 tbsp honey (63 g)
½ tsp red pepper flakes (1 g)
1 tsp hot sauce (5 ml)
1 tsp fresh lemon juice (5 ml)
For Garnish:
1 tbsp chopped fresh cilantro or parsley (4 g)
½ tsp red pepper flakes (1 g)
1 tbsp crumbled feta, optional (15 g)
Instructions
1. Preheat the oven to 425°F (220°C). Bring a large pot of salted water to a boil, add the baby potatoes, and cook for 15–18 minutes, or until fork-tender but still holding their shape. Drain well and let the potatoes steam dry for a few minutes.
2. Arrange the cooked potatoes on a large baking sheet lined with parchment paper. Using the bottom of a glass or measuring cup, gently press each potato until flattened and slightly cracked. Drizzle with olive oil and season evenly with salt and black pepper.
3. Roast the smashed potatoes for 30–40 minutes, carefully flipping them halfway through, until deeply golden and crisp around the edges.
4. While the potatoes roast, make the avocado cream. Scoop the avocado flesh into a bowl and add the lemon juice, Greek yogurt, salt, minced garlic, and fresh herbs. Mash or blend until smooth and creamy. Taste and adjust the seasoning if needed.
5. Prepare the chili honey by gently warming the honey in a small saucepan over low heat. Stir in the red pepper flakes, hot sauce, and fresh lemon juice. Remove from the heat and let it sit for a few minutes so the flavours can develop.
6. Spread the creamy avocado over a serving platter or divide it between individual plates. Arrange the crispy smashed potatoes over the avocado cream.
7. Drizzle the chili honey generously over the potatoes.
8. Finish with chopped fresh herbs, a sprinkle of red pepper flakes, and optional crumbled feta. Serve immediately while the potatoes are hot and crisp.
Notes
Baby potatoes are ideal because they cook evenly and are easy to smash. Allow the boiled potatoes to steam dry briefly before roasting to help them become crisp. Do not overcrowd the baking sheet so hot air can circulate around the potatoes. Press the potatoes gently enough to create plenty of crispy edges while keeping them intact. Keep the honey warm rather than hot when combining it with the chili and lemon. The avocado cream is best prepared close to serving. If making it slightly ahead, cover it closely to minimise exposure to air and refrigerate until needed. Fresh parsley can be used instead of cilantro in both the avocado cream and garnish. The feta is optional and can be omitted for a simpler combination. The chili honey can be prepared ahead and gently rewarmed or brought back to room temperature before serving. Serve as a side dish alongside roasted vegetables or grilled chicken, or as a sharing appetiser for casual gatherings.
- Prep Time: 15 minutes
- Cook Time: 50–60 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Mediterranean