Crispy Smashed Potatoes with Whipped Feta and Hot Honey

Steps7

1. 1

   Step 1. Boil the potatoes

   25 min

   Boil 2kg baby potatoes for 20-30 minutes until fork tender.

2. 2

   Step 2. Steam dry the potatoes

   5 min

   Drain and leave to steam dry for 5 minutes.

   Potato
3. 3

   Step 3. Smash and season potatoes

   Place on a large baking tray and gently smash each potato using the back of a spoon. Drizzle with 6-7 tbsp olive oil and season with Maldon Chilli Sea Salt, 2 tsp garlic powder, and 2 tsp smoked paprika.

4. 4

   Step 4. Roast the potatoes

   1 h

   Roast at 200°C fan for approximately 1 hour until deeply golden and crispy, checking after 40 minutes and rotate the tray if needed.

   Potato
5. 5

   Step 5. Whip the feta

   For the whipped feta, blend 600g feta, 450g thick Greek yoghurt, 3 tbsp olive oil, 3 finely grated garlic cloves, the zest of 1.5 lemons, and 3 tbsp lemon juice until completely smooth and creamy.

   Greek yogurt
6. 6

   Step 6. Infuse the hot honey

   1m 30s

   For the hot honey, gently warm 180g runny honey with 2 tsp lightly crushed Maldon Chilli Sea Salt over a low heat for 1-2 minutes (don't let it boil). Remove from the heat and leave to infuse for a few minutes.

7. 7

   Step 7. Assemble and finish

   Spread the whipped feta onto a large serving platter, arrange the crispy potatoes on top and drizzle generously with the warm hot honey. Finish with finely chopped fresh chives, the zest of half lemon and an extra sprinkle of Maldon Chilli Sea Salt.