Description
Crispy, golden smashed potatoes served over a creamy whipped feta base and finished with a spicy-sweet hot honey drizzle. Perfect as an appetizer or side dish.
Ingredients
- 1 1/2 pounds baby Yukon Gold potatoes
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 6 ounces feta cheese, crumbled
- 1/4 cup plain Greek yogurt
- 2 tablespoons lemon juice
- 1/4 cup honey
- 1 teaspoon red pepper flakes (or more to taste)
- 1 tablespoon unsalted butter
- Fresh parsley or chives for garnish
Instructions
- Place potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook until fork-tender, about 15–20 minutes. Drain and let cool slightly.
- Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.
- Arrange potatoes on the baking sheet. Using a fork or potato masher, gently press down on each potato until it flattens to about 1/2-inch thick.
- Drizzle with olive oil, sprinkle with salt and pepper. Roast for 25–30 minutes, flipping halfway, until golden and crispy.
- While potatoes roast, make the whipped feta: In a food processor, combine feta, Greek yogurt, and lemon juice. Blend until smooth and creamy. Set aside.
- In a small saucepan, combine honey and red pepper flakes. Warm over low heat for 2 minutes, then stir in butter until melted. Remove from heat.
- To serve, spread whipped feta onto a platter. Top with crispy smashed potatoes, drizzle with hot honey, and garnish with fresh herbs.
Notes
You can customize the seasonings to taste. For extra heat, add more red pepper flakes to the honey or sprinkle chili powder on the potatoes before roasting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Appetizer
- Cuisine: American