Description
Golden crispy smashed potatoes served over a dreamy whipped feta spread and finished with a sweet-and-spicy hot honey drizzle. The perfect side dish or appetizer with crunchy, creamy, and tangy flavors.
Ingredients
Scale
- **For the Potatoes**
- 2 pounds baby potatoes
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- **For the Whipped Feta**
- 8 ounces feta cheese, crumbled
- 1/4 cup plain Greek yogurt
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 small garlic clove, minced
- 2 tablespoons water, as needed
- **For the Hot Honey Drizzle**
- 1/4 cup honey
- 1 1/2 teaspoons red pepper flakes
- 1 teaspoon apple cider vinegar
- 1 tablespoon unsalted butter
- **For Garnish**
- 2 tablespoons chopped fresh parsley
- 1 tablespoon toasted sesame seeds
Instructions
- Bring a large pot of salted water to a boil. Add the baby potatoes and cook for 12–15 minutes until fork-tender. Drain well and let them steam dry for a few minutes.
- Preheat the oven to 450°F (230°C). Lightly grease a large baking sheet with olive oil.
- Place the potatoes on the prepared baking sheet. Using a potato masher or the bottom of a glass, gently smash each potato to about 1/2-inch thickness.
- Drizzle the smashed potatoes with olive oil and sprinkle with salt, black pepper, and garlic powder. Roast for 25–30 minutes, flipping once halfway, until golden brown and crispy.
- While the potatoes roast, make the whipped feta: combine the crumbled feta, Greek yogurt, olive oil, lemon juice, and garlic in a food processor. Blend until smooth and fluffy, adding water as needed to reach a creamy consistency. Season with a pinch of black pepper.
- Make the hot honey: combine the honey, red pepper flakes, and apple cider vinegar in a small saucepan over low heat. Whisk until warmed and well combined, then remove from heat and stir in the butter until melted.
- Spread the whipped feta evenly onto a large serving platter. Arrange the crispy smashed potatoes on top. Drizzle generously with the hot honey and sprinkle with fresh parsley and toasted sesame seeds. Serve immediately.
Notes
For extra crispiness, make sure the boiled potatoes are completely dry before smashing. Adjust the amount of red pepper flakes to control the heat level. This dish is best served fresh, while the potatoes are still crunchy.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Method: Side Dish
- Cuisine: American
Nutrition
- Calories: 380 calories
- Sugar: 12g
- Fat: 21g
- Carbohydrates: 38g
- Protein: 8g