Salt and Vinegar Potatoes with Whipped Feta and Fried Dates

A flavorful side dish featuring crispy salt and vinegar potatoes paired with creamy whipped feta and caramelized fried dates, perfect for a dinner party.

By @alexandradudley

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 1 kg new potatoes
• 100 ml apple cider vinegar
• 0 salt (amount not specified)
• 3 tbsp olive oil
• 0 salt (amount not specified)
• 0 flaky sea salt (amount not specified)
• 200 g feta
• 150 g Greek yogurt
• 1 tbsp olive oil
• 8 Medjool dates, stoned and torn in half
• 2 tbsp apple cider vinegar
• 1 tbsp olive oil
• 0 salt (amount not specified)
• 0 chives, finely chopped (amount not specified)
• 0 olive oil (amount not specified)
• 0 salt (amount not specified)
• 0 chives (amount not specified)

Instructions

1. Preheat the oven to 220°C (200°C fan).
2. Put the potatoes in a pan, cover with cold water and add the vinegar and salt. Bring to the boil and simmer for 15–20 minutes until tender.
3. Drain the potatoes and leave to steam dry for 5 minutes.
4. Tip the potatoes into a roasting tray, drizzle liberally with more olive oil, add a good pinch of salt and toss.
5. Use the base of a glass to gently crush each potato so the skin splits but the potato stays whole. Scatter with flaky salt and roast for 25–30 minutes until golden and crisp.
6. Blitz the feta and yogurt in a food processor until smooth.
7. Heat the oil in a frying pan over medium heat. Fry the dates cut-side down for 1–2 minutes until caramelised and crisp at the edges.
8. Once the potatoes are cooked, add them to a large bowl with the vinegar, another good slosh of olive oil, pinch of salt, and most of the chives. Toss well.
9. Scatter in the dates and toss again.
10. Spoon the whipped feta onto a platter, then top with the potatoes and dates. Finish with a little more olive oil, salt, and the remaining chives.