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Crispy Parmesan Smashed Potatoes with Whipped Feta Cream & Chili Crisp Honey

  • Author: Chef Lalybeth
  • Total Time: 50 minutes
  • Yield: 4 servings 1x

Description

Crispy, golden smashed potatoes topped with salty Parmesan, served over a luscious whipped feta cream and finished with a drizzle of spicy-sweet chili crisp honey. An indulgent side dish that’s perfect for entertaining.

Ingredients

Scale
  • Potatoes
  • 2 pounds baby potatoes or small Yukon Gold potatoes
  • 3 tablespoons olive oil
  • 1/2 cup freshly grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Fresh thyme or chives for garnish
  • Whipped Feta Cream
  • 6 ounces feta cheese, crumbled
  • 4 ounces cream cheese, softened
  • 1/4 cup plain Greek yogurt
  • 1 tablespoon lemon juice
  • 1 clove garlic, minced
  • 2 tablespoons olive oil
  • Chili Crisp Honey
  • 3 tablespoons honey
  • 1–2 tablespoons chili crisp (e.g. Lao Gan Ma)
  • 1 tablespoon butter

Instructions

  1. Prep the Potatoes
  2. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
  3. Place the potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook for 15-20 minutes, until fork-tender. Drain and let cool slightly.
  4. Transfer the potatoes to the prepared baking sheet. Place a piece of parchment paper over the potatoes and use a glass or potato masher to gently press down until each potato is flattened.
  5. Drizzle the potatoes with olive oil. Sprinkle with garlic powder, salt, and pepper. Top with the grated Parmesan, pressing to adhere.
  6. Roast for 25-30 minutes, until the edges are golden and crispy.
  7. Make the Whipped Feta Cream
  8. In a food processor, combine the feta, cream cheese, Greek yogurt, lemon juice, garlic, and olive oil. Blend until completely smooth and creamy. If too thick, add a tablespoon of water or cream.
  9. Make the Chili Crisp Honey
  10. In a small saucepan over low heat, combine the honey, chili crisp, and butter. Whisk until melted and smooth. Keep warm until ready to serve.
  11. Assemble
  12. Spread the whipped feta cream on a serving platter. Arrange the crispy potatoes on top. Drizzle generously with the chili crisp honey. Garnish with fresh thyme or chives before serving.

Notes

For a dairy-free version, use a vegan feta and a dairy-free yogurt, and substitute the butter with coconut oil. The chili crisp honey can be made spicier by adding an extra teaspoon of chili crisp. Reheat leftovers in the oven to maintain crispiness.

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Method: Side Dish
  • Cuisine: American

Nutrition

  • Calories: 420 kcal
  • Sugar: 12 g
  • Fat: 28 g
  • Carbohydrates: 38 g
  • Protein: 11 g

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Find it online: https://www.cookingwithlalyta.com/crispy-parmesan-smashed-potatoes/