Crispy Smashed Potatoes with Whipped Feta & Maldon Chilli Salt Hot Honey

Name: Crispy Smashed Potatoes with Whipped Feta & Maldon Chilli Salt Hot Honey
Cook time: 90 min
Yield: 10 servings
Ingredients: 2 kg baby potatoes; 0 large baking tray; 6.5 tbsp olive oil; 0 Maldon Chilli Sea Salt; 2 tsp garlic powder; 2 tsp smoked paprika; 600 g feta; 450 g thick Greek yoghurt; 3 tbsp olive oil; 3 garlic cloves; 1.5 lemons; 3 tbsp lemon juice; 180 g runny honey; 2 tsp Maldon Chilli Sea Salt; 0 large serving platter; 0 fresh chives; 0.5 lemon; 0 Maldon Chilli Sea Salt

Golden, ultra-crispy smashed potatoes on a bed of creamy lemon and garlic whipped feta, finished with homemade Maldon Chilli Sea Salt hot honey, fresh chives, and lemon zest. The perfect balance of crispy, creamy, sweet, and spicy, with Maldon Chilli Sea Salt bringing a delicious kick of heat and that signature flaky crunch. The ultimate sharing dish!

By @ed.cudlipp

Original recipe source

Crispy Smashed Potatoes with Whipped Feta & Maldon Chilli Salt Hot Honey

Cook time: 90 minutes

Servings: 10

Ingredients

2 kg baby potatoes
0 large baking tray
6.5 tbsp olive oil
0 Maldon Chilli Sea Salt
2 tsp garlic powder
2 tsp smoked paprika
600 g feta
450 g thick Greek yoghurt
3 tbsp olive oil
3 garlic cloves
1.5 lemons
3 tbsp lemon juice
180 g runny honey
2 tsp Maldon Chilli Sea Salt
0 large serving platter
0 fresh chives
0.5 lemon
0 Maldon Chilli Sea Salt

Instructions

Boil 2kg baby potatoes for 20-30 minutes until fork tender. Drain and leave to steam dry for 5 minutes.
Place the steamed potatoes on a large baking tray and gently smash each potato using the back of a spoon.
Drizzle the smashed potatoes with 6-7 tbsp olive oil and season with Maldon Chilli Sea Salt, 2 tsp garlic powder, and 2 tsp smoked paprika.
Roast the potatoes at 200°C fan for approximately 1 hour until deeply golden and crispy, checking after 40 minutes and rotate the tray if needed.
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.
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 the hot honey from the heat and leave to infuse for a few minutes.
Spread the whipped feta onto a large serving platter.
Arrange the crispy potatoes on top of the whipped feta and drizzle generously with the warm hot honey.
Finish with finely chopped fresh chives, the zest of half a lemon, and an extra sprinkle of Maldon Chilli Sea Salt.