Description
Crispy, golden smashed potatoes topped with parmesan, served over a creamy whipped feta dip and drizzled with sweet and spicy chili crisp honey. An irresistible appetizer or side dish.
Ingredients
- 1.5 lbs baby Yukon gold or red potatoes
- 3 tablespoons olive oil
- 1/2 cup grated parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 oz feta cheese, crumbled
- 1/4 cup plain Greek yogurt or sour cream
- 2 tablespoons milk (or more as needed)
- 1 tablespoon honey
- 1-2 tablespoons chili crisp (like Lao Gan Ma)
- Fresh chives or parsley for garnish (optional)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Place potatoes in a large pot and cover with salted water. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain and let cool slightly.
- Place the boiled potatoes on the prepared baking sheet. Using a flat-bottomed glass or potato masher, gently smash each potato until about 1/2-inch thick.
- Drizzle smashed potatoes with olive oil, then sprinkle with garlic powder, salt, pepper, and grated parmesan cheese.
- Bake for 25-30 minutes, or until edges are golden and crispy. Flip halfway through for even crispiness if desired.
- While potatoes bake, make the whipped feta cream: In a food processor or blender, combine feta, Greek yogurt, and milk. Blend until smooth and creamy, adding more milk if needed to reach a dip-like consistency. Set aside.
- In a small bowl, stir together honey and chili crisp to combine.
- To serve, spread whipped feta cream on a serving plate. Arrange crispy parmesan potatoes on top. Drizzle with chili crisp honey and garnish with fresh chives or parsley. Serve immediately.
Notes
You can customize the seasonings to taste. For extra heat, add more chili crisp to the honey. Leftover whipped feta cream can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Appetizer
- Cuisine: American