Description

Golden, crispy smashed potatoes topped with a tangy whipped feta cream and drizzled with spicy-sweet chili crisp honey. An irresistible side dish or appetizer that’s both comforting and elegant.

Ingredients

2 lbs baby potatoes (or small Yukon Gold potatoes), scrubbed
1 teaspoon salt (for boiling water)
3 tablespoons olive oil, plus more for brushing
1/2 cup freshly grated Parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon black pepper
For the Whipped Feta Cream:
4 oz (about 1 cup) crumbled feta cheese
1/3 cup plain Greek yogurt
1 tablespoon olive oil
1 tablespoon lemon juice
2 tablespoons water (or more as needed)
For the Chili Crisp Honey:
3 tablespoons honey
2 tablespoons chili crisp (with oil)
1/2 tablespoon rice vinegar (optional)
Fresh chopped chives or parsley for garnish (optional)

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Instructions

Preheat oven to 450°F (230°C). Place potatoes in a large pot, cover with cold water, add salt, and bring to a boil. Reduce to a gentle simmer and cook until potatoes are fork-tender, about 15-20 minutes. Drain well.
While potatoes cook, prepare the whipped feta cream: in a food processor or blender, combine feta, Greek yogurt, olive oil, lemon juice, and 1 tablespoon water. Blend until smooth, adding more water as needed to achieve a creamy, spreadable consistency. Set aside.
In a small bowl, mix honey, chili crisp, and rice vinegar (if using). Set aside.
Drizzle olive oil over a large baking sheet (or line with parchment). Place the drained potatoes on the sheet and use a flat-bottomed cup or potato masher to gently smash each potato to about 1/2-inch thickness.
Brush the tops of the smashed potatoes with olive oil. Sprinkle evenly with Parmesan, garlic powder, and black pepper.
Bake for 20-25 minutes, or until the edges are deeply golden and crispy. Remove from oven.
To serve, spread a generous dollop of whipped feta cream on each potato or on a serving platter, then arrange potatoes on top. Drizzle with the chili crisp honey and garnish with fresh herbs. Serve immediately.

Notes

You can customize the seasonings to taste. For extra heat, add more chili crisp. For a lighter version, reduce the honey or use a sugar-free alternative. The whipped feta cream can be made up to 2 days ahead and stored refrigerated.

Prep Time: 15 minutes
Cook Time: 40 minutes
Method: Side Dish
Cuisine: American