Smashed Potatoes with Whipped Feta & Chili Oil
A delightful dish that combines crispy roasted potatoes with creamy whipped feta and a kick of chili oil, perfect for family dinners or gatherings.
Servings: 4 servings
Calories: 375kcal
Ingredients
For the Potatoes
- 800 g baby potatoes (small and waxy) These potatoes boast a creamy interior that complements their crispy exterior beautifully.
- 2 tbsp olive oil Adds richness and depth while enhancing the potatoes' natural flavors.
- Salt and black pepper Salt and black pepper Essential seasoning that elevates the overall taste and balances the creaminess of the feta.
- pinch garlic powder or smoked paprika Optional for added flavor.
For the Whipped Feta
- 150 g feta cheese Creamy, tangy, and crumbly; the star ingredient of the whipped topping.
- 100 g Greek yogurt (full-fat) Adds luscious texture and refreshing taste.
- 1 tbsp olive oil To enhance the smoothness of the whipped feta.
- Zest of 1/2 lemon zest of 1/2 lemon Fresh, bright notes that elevate the dish.
For the Chili Oil
- 80 ml neutral oil (e.g., grapeseed or sunflower) The base for our aromatic chili oil.
- 2 cloves garlic, thinly sliced Infuses the oil with fragrant flavor.
- 1 star anise Adds an unexpected warm spiciness to the oil.
- 1 tsp crushed red pepper flakes Gives a pleasant kick of heat.
- 1 tbsp toasted sesame seeds Provides crunch and a nutty flavor.
- pinch chili powder or smoked chili flakes Optional for extra heat.
Instructions
Preparation
- Begin by placing the baby potatoes in a large pot of salted water. Bring to a boil and cook for 15-20 minutes until fork-tender. Drain and let steam-dry.
- While the potatoes are cooling, preheat your oven to 220°C (430°F).
Cooking
- Line a baking sheet with parchment paper. Gently smash the potatoes with a glass or potato masher.
- Drizzle with olive oil, and season with salt, pepper, and optional spices. Roast for 30-35 minutes, flipping halfway, until golden brown and crispy.
- In a small saucepan, heat the neutral oil over medium-low heat. Add garlic and star anise until golden. Stir in crushed red pepper flakes and sesame seeds.
Whipping
- Blend feta cheese, Greek yogurt, olive oil, and lemon zest until smooth. Chill in the refrigerator.
Serving
- Once potatoes are crispy, spoon whipped feta onto a platter, layer with hot potatoes, and drizzle with chili oil. Garnish with sesame seeds or fresh herbs.
Notes
Choose waxy potatoes for better texture. Ensure potatoes are well-spaced for crispiness. Whipped feta can be made ahead and stored for two days.