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Crispy Smashed Potatoes with Whipped Feta and Hot Honey Drizzle

Golden crispy smashed potatoes topped with creamy whipped feta and a spicy-sweet hot honey drizzle. The perfect side dish or appetizer that’s both elegant and crowd-pleasing.

Ingredients

Scale
  • 2 pounds baby Yukon Gold potatoes
  • Kosher salt, for boiling
  • 3 tablespoons olive oil, plus more for drizzling
  • 4 ounces feta cheese, crumbled
  • 1/4 cup plain Greek yogurt
  • 2 tablespoons lemon juice
  • 1/4 cup hot honey, plus more for serving
  • 1 clove garlic, minced
  • 1/4 teaspoon red pepper flakes
  • Fresh dill, for garnish (optional)

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Place potatoes in a large pot and cover with cold water. Add a generous amount of salt (about 1 tablespoon) and bring to a boil. Cook for 15-20 minutes, until fork-tender.
  3. Drain potatoes and let them cool slightly. When cool enough to handle, place a potato on a clean kitchen towel, cover with another towel, and gently press down with a flat object (like a custard cup or glass) to smash it to about 1/2-inch thickness. Repeat with remaining potatoes.
  4. Arrange smashed potatoes on the prepared baking sheet. Brush both sides with olive oil and sprinkle with salt and pepper.
  5. Roast for 20 minutes, then carefully flip and roast for another 15-20 minutes, until golden and crispy.
  6. Meanwhile, prepare the whipped feta: In a food processor, combine feta, Greek yogurt, lemon juice, and minced garlic. Blend until smooth and creamy. Add a splash of olive oil if needed to reach desired consistency.
  7. To serve, spread whipped feta on a serving platter, top with crispy smashed potatoes, drizzle with hot honey, and sprinkle with red pepper flakes and fresh dill if desired.

Notes

For extra crispiness, after flipping, you can lightly press down on the potatoes with a spatula. Adjust the amount of hot honey to your preferred heat level.

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