Description
These crispy smashed potatoes are topped with creamy whipped feta and a spicy-sweet hot honey drizzle. The perfect side dish or appetizer with a balance of textures and flavors.
Ingredients
Scale
- For the Potatoes:
- 2 lbs baby potatoes
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the Whipped Feta:
- 4 oz feta cheese
- 2 oz cream cheese, softened
- 2 tbsp plain Greek yogurt
- 1 tbsp lemon juice
- For the Hot Honey Drizzle:
- 1/4 cup honey
- 1 tbsp hot sauce (or 1/2 tsp red pepper flakes)
- Garnish:
- Fresh parsley or chives (optional)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Boil the baby potatoes in salted water until just fork-tender, about 12-15 minutes. Drain and let cool slightly.
- Place potatoes on the prepared baking sheet. Using a flat-bottomed glass or a potato masher, gently smash each potato until it flattens but stays intact.
- Drizzle the smashed potatoes with olive oil and season with salt and pepper. Roast for 20-25 minutes, until golden and crispy, flipping halfway through.
- Meanwhile, make the whipped feta: In a food processor, combine feta, cream cheese, Greek yogurt, and lemon juice. Blend until smooth and creamy. Set aside.
- For the hot honey drizzle: In a small bowl, whisk together honey and hot sauce (or red pepper flakes).
- To serve, spread whipped feta on a platter, top with crispy potatoes, then drizzle with hot honey. Garnish with fresh herbs if desired.
Notes
Potatoes can be smashed ahead of time and refrigerated until ready to roast. Adjust the heat level of the honey drizzle to your preference. For a dairy-free version, use vegan feta and cream cheese substitutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Side Dish
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 15g
- Fat: 20g
- Carbohydrates: 30g
- Protein: 8g