Crispy Meets Creamy: Smashed Potatoes with Whipped Feta & Chili Oil
An irresistible combination of crispy smashed potatoes topped with creamy whipped feta and infused with aromatic chili oil, perfect for gatherings or cozy dinners.
Servings: 4 servings
Calories: 350kcal
Ingredients
For the smashed potatoes
- 800 g baby potatoes Tender, creamy, and ideal for smashing.
- 2 tbsp olive oil Enhances flavor and provides crisp.
- to taste salt and black pepper Essential seasoning.
- optional a pinch of garlic powder or smoked paprika For extra flavor.
For the whipped feta
- 150 g feta cheese Creamy and tangy.
- 100 g Greek yogurt (full-fat) Adds richness.
- 1 tbsp olive oil For smoothness.
- 1/2 lemon zest Brightens the flavor.
For the chili oil
- 80 ml neutral oil (e.g., grapeseed or sunflower) Base for the chili oil.
- 2 cloves garlic sliced For flavor.
- 1 star anise Adds warmth.
- 1 tsp crushed red pepper flakes Infuses heat.
- 1 tbsp toasted sesame seeds Adds nutty crunch.
- optional a pinch of chili powder or smoked chili flakes For extra heat.
Instructions
Preparation
- Begin by adding the baby potatoes to a pot of salted boiling water. Cook them until fork-tender, approximately 15–20 minutes. Once cooked, drain the potatoes and let them steam-dry for a few minutes.
- Preheat your oven to 220°C (430°F). Line a baking sheet with parchment paper.
- Once the potatoes have cooled slightly, place them on the baking sheet and gently smash each one with the bottom of a glass.
Roasting the Potatoes
- Drizzle the smashed potatoes with olive oil, then season generously with salt, black pepper, and optional spices. Roast in the preheated oven for 30–35 minutes, flipping halfway through.
Making the Chili Oil
- In a small saucepan over medium-low heat, add the neutral oil. Add sliced garlic and star anise, cooking gently until the garlic is golden and fragrant. Remove from heat and stir in chili flakes and sesame seeds before letting it cool.
Whipping the Feta
- In a food processor, combine feta cheese, Greek yogurt, olive oil, and lemon zest. Blend until smooth and creamy, then chill until ready to serve.
Assembly
- On a serving platter, spoon the creamy whipped feta and pile the hot crispy potatoes on top. Drizzle with the fragrant chili oil.
- Garnish with extra sesame seeds or fresh herbs if desired.
Notes
Experiment by adding herbs like thyme or dill to the whipped feta. Patience during roasting helps achieve a crispy exterior. The chili oil can be made in advance and stored for up to a week.