Imported from the web

Crispy Smashed Potatoes with Whipped Feta and Chilli-Salt Hot Honey

Name: Crispy Smashed Potatoes with Whipped Feta and Chilli-Salt Hot Honey
Prep time: 20 min
Cook time: 90 min
Total time: 115 min
Yield: 11 servings
Cuisine: Mediterranean
Ingredients: 2 kg baby potatoes; 6.5 tbsp olive oil (For coating the potatoes; source gives 6–7 tbsp.); Maldon Chilli Sea Salt (For seasoning the potatoes; amount not specified.); 2 tsp garlic powder (For the potatoes.); 2 tsp smoked paprika (For the potatoes.); 600 g feta (For the whipped feta.); 450 g thick Greek yoghurt (For the whipped feta.); 3 tbsp olive oil (For the whipped feta.); 3 garlic cloves (Finely grated; for the whipped feta.); 1.5 lemons (Zest for whipped feta; source says zest of 1.5 lemons.); 3 tbsp lemon juice (For the whipped feta.); 180 g runny honey (For the hot honey.); 2 tsp Maldon Chilli Sea Salt (Lightly crushed; for the hot honey.); fresh chives (Finely chopped, for finishing; amount not specified.); 0.5 lemon (Zest for finishing; source says zest of half a lemon.); Maldon Chilli Sea Salt (Extra sprinkle to finish; amount not specified.)

Recipe by Ed Cudlipp Facebook

Imported by Amna Zubia Syeda on SeeMeCook

Golden, crisp smashed baby potatoes are served over smooth whipped feta flavored with garlic and lemon. A drizzle of sweet, gently heated chilli-salt honey brings a spicy-salty finish, with fresh chives and lemon zest for brightness.

11 servings115 minMediterranean

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Ingredients

2 kg baby potatoes
6.5 tbsp olive oil (For coating the potatoes; source gives 6–7 tbsp.)
Maldon Chilli Sea Salt (For seasoning the potatoes; amount not specified.)
2 tsp garlic powder (For the potatoes.)
2 tsp smoked paprika (For the potatoes.)
600 g feta (For the whipped feta.)
450 g thick Greek yoghurt (For the whipped feta.)
3 tbsp olive oil (For the whipped feta.)
3 garlic cloves (Finely grated; for the whipped feta.)
1.5 lemons (Zest for whipped feta; source says zest of 1.5 lemons.)
3 tbsp lemon juice (For the whipped feta.)
180 g runny honey (For the hot honey.)
2 tsp Maldon Chilli Sea Salt (Lightly crushed; for the hot honey.)
fresh chives (Finely chopped, for finishing; amount not specified.)
0.5 lemon (Zest for finishing; source says zest of half a lemon.)
Maldon Chilli Sea Salt (Extra sprinkle to finish; amount not specified.)

Steps

1
Bring a large pot of water to a boil and cook the baby potatoes for 20–30 minutes, until fork-tender.
2
Drain the potatoes and leave them to steam-dry for 5 minutes.
3
Arrange the potatoes on a large baking tray. Gently smash each one with the back of a spoon.
4
Drizzle the smashed potatoes with 6–7 tablespoons olive oil. Season with Maldon Chilli Sea Salt, garlic powder, and smoked paprika.
5
Roast in a 200°C fan oven for about 1 hour, until deeply golden and crispy. Check after 40 minutes and rotate the tray if needed.
6
Put the feta in a food processor or blender. Add the Greek yoghurt, finely grated garlic, lemon zest, olive oil, and lemon juice.
7
Blend until completely smooth and creamy to make the whipped feta.
8
Put the honey and lightly crushed Maldon Chilli Sea Salt in a small pan. Warm gently over low heat for 1–2 minutes, without letting it boil, until the salt dissolves.
9
Remove the hot honey from the heat and leave it to infuse for a few minutes.
10
Spread the whipped feta over a large serving platter. Arrange the crispy potatoes on top and drizzle generously with the warm hot honey.
11
Finish with finely chopped fresh chives, the zest of half a lemon, and an extra sprinkle of Maldon Chilli Sea Salt.

Notes

The source gives 6–7 tbsp olive oil for the potatoes and does not specify an amount for the potato seasoning salt, chives, or finishing salt. Serves 10–12; 11 is used as the midpoint.