Description
Golden, crispy smashed potatoes topped with a luxurious whipped feta cloud and drizzled with aromatic spiced chili oil. A show-stopping appetizer or side dish with bold flavors and textures.
Ingredients
Scale
- 2 lbs baby potatoes
- 2 tbsp olive oil
- Salt and pepper to taste
- 1/2 cup feta cheese, crumbled
- 1/4 cup cream cheese, softened
- 2 tbsp Greek yogurt
- 1 tbsp lemon juice
- 1/4 cup olive oil (for chili oil)
- 2 cloves garlic, minced
- 1 tsp chili flakes
- 1/2 tsp smoked paprika
- 1/2 tsp ground cumin
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Boil baby potatoes in salted water for 15-20 minutes until fork-tender. Drain well.
- Place potatoes on the baking sheet and gently smash with the bottom of a glass. Drizzle with olive oil, salt, and pepper.
- Roast for 30-35 minutes, flipping halfway, until crispy and golden brown.
- Meanwhile, prepare the feta cloud by blending feta, cream cheese, Greek yogurt, and lemon juice in a food processor until smooth and fluffy. Set aside.
- Make the spiced chili oil: Heat olive oil in a small saucepan, add garlic, chili flakes, paprika, and cumin. Cook for 1-2 minutes until fragrant, then remove from heat.
- To serve, spread the feta cloud on a platter, arrange crispy smashed potatoes on top, and drizzle generously with the spiced chili oil. Garnish with parsley.
Notes
- The feta cloud can be prepared a day ahead and refrigerated until ready to serve.
- Adjust the chili flakes in the oil according to your spice preference.
- These potatoes are best enjoyed fresh for maximum crispiness.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 340
- Sugar: 2g
- Sodium: 470mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 30mg
Keywords: crispy smashed potatoes, chili oil potatoes, feta whipped dip, Mediterranean potato recipe