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

1h30

11 servings

🥔

2 kg

Baby potatoes

🫒

9.5 tbsp

Olive oil

🌶️

2 tsp

Maldon chilli sea salt

🧄

2 tsp

Garlic powder

🌶️

2 tsp

Smoked paprika

🧀

600 g

Feta

🥣

450 g

Greek yoghurt

🧄

3

Garlic cloves

🍋

2

Lemon zest

🍋

3 tbsp

Lemon juice

🍯

180 g

Runny honey

🧅

Fresh chives

  1. Boil
    • Baby potatoes

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

  2. Drain
    • Baby potatoes

    Drain the potatoes and leave to steam dry for 5 minutes.

  3. Place
    • Baby potatoes

    Place the potatoes on a large baking tray and gently smash each one using the back of a spoon.

  4. Drizzle
    • Baby potatoes
    • Olive oil
    • Maldon Chilli Sea Salt

    Drizzle the smashed potatoes with olive oil and season with Maldon Chilli Sea Salt, garlic powder and smoked paprika.

  5. Roast
    • Baby potatoes

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

  6. Blend
    • Feta
    • Greek yoghurt
    • Olive oil

    Blend the feta, Greek yoghurt, olive oil, grated garlic cloves, lemon zest and lemon juice until completely smooth and creamy to make the whipped feta.

  7. Warm
    • Runny honey
    • Maldon Chilli Sea Salt

    Gently warm the runny honey with the lightly crushed Maldon Chilli Sea Salt over a low heat for 1-2 minutes, without letting it boil.

  8. Step
    • Runny honey

    Remove the hot honey from the heat and leave to infuse for a few minutes.

  9. Spread
    • Feta
    • Greek yoghurt
    • Olive oil

    Spread the whipped feta onto a large serving platter, arrange the crispy potatoes on top and drizzle generously with the warm hot honey.

  10. Garnish
    • Fresh chives
    • Lemon zest
    • Maldon Chilli Sea Salt

    Finish with finely chopped fresh chives, the zest of half a lemon and an extra sprinkle of Maldon Chilli Sea Salt.

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

1h30

11 servings

🥔

2 kg

Baby potatoes

🫒

9.5 tbsp

Olive oil

🌶️

2 tsp

Maldon chilli sea salt

🧄

2 tsp

Garlic powder

🌶️

2 tsp

Smoked paprika

🧀

600 g

Feta

🥣

450 g

Greek yoghurt

🧄

3

Garlic cloves

🍋

2

Lemon zest

🍋

3 tbsp

Lemon juice

🍯

180 g

Runny honey

🧅

Fresh chives

Preparation Steps

  1. Step 1/10

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

    🥔Baby potatoes
    🍲Saucepan

  2. Step 2/10

    Drain the potatoes and leave to steam dry for 5 minutes.

    🥔Baby potatoes

  3. Step 3/10

    Place the potatoes on a large baking tray and gently smash each one using the back of a spoon.

    🥔Baby potatoes
    🍳Baking tray
    🥄Spoon

  4. Step 4/10

    Drizzle the smashed potatoes with olive oil and season with Maldon Chilli Sea Salt, garlic powder and smoked paprika.

    🥔Baby potatoes
    🫒Olive oil
    🌶️Maldon Chilli Sea Salt
    🧄Garlic powder
    🌶️Smoked paprika
    🍳Baking tray

  5. Step 5/10

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

    🥔Baby potatoes
    🍳Baking tray

  6. Step 6/10

    Blend the feta, Greek yoghurt, olive oil, grated garlic cloves, lemon zest and lemon juice until completely smooth and creamy to make the whipped feta.

    🧀Feta
    🥣Greek yoghurt
    🫒Olive oil
    🧄Garlic cloves
    🍋Lemon zest
    🍋Lemon juice
    🧀Grater

  7. Step 7/10

    Gently warm the runny honey with the lightly crushed Maldon Chilli Sea Salt over a low heat for 1-2 minutes, without letting it boil.

    🍯Runny honey
    🌶️Maldon Chilli Sea Salt
    🍲Saucepan

  8. Step 8/10

    Remove the hot honey from the heat and leave to infuse for a few minutes.

    🍯Runny honey

  9. Step 9/10

    Spread the whipped feta onto a large serving platter, arrange the crispy potatoes on top and drizzle generously with the warm hot honey.

    🧀Feta
    🥣Greek yoghurt
    🫒Olive oil
    🧄Garlic cloves
    🍋Lemon zest
    🍋Lemon juice
    🥔Baby potatoes
    🍯Runny honey
    🍽️Serving platter

  10. Step 10/10

    Finish with finely chopped fresh chives, the zest of half a lemon and an extra sprinkle of Maldon Chilli Sea Salt.

    🧅Fresh chives
    🍋Lemon zest
    🌶️Maldon Chilli Sea Salt
    🔪Knife

Composition

Ingredients

Types

Vegetables, Oils, Spices, Dairy, Fruits, Sweeteners, Herbs

Ingredients

Baby potatoes, Olive oil, Maldon chilli sea salt, Garlic powder, Smoked paprika, Feta, Greek yoghurt, Garlic cloves, Lemon zest, Lemon juice, Runny honey, Fresh chives

Notes

Olive oil (6-7 tbsp, for the potatoes), Maldon chilli sea salt (to season the potatoes, lightly crushed, for the hot honey), Greek yoghurt (thick), Lemon zest (zest of 1.5 lemons, for the whipped feta), Fresh chives (finely chopped, for garnish)

Allergens

Milk

Dietetics

Dietary regimen

Pescatarian, Egg-Free, Nut-Free, soy-free, Vegetarian, Gluten-Free

Calories

390 kcal

Macro nutrients

Protein: 10g, Carbohydrates: 33g, Fat: 24g, Fiber: 3g, Sugars: 14g

Nutritional Information

Minerals

Sodium: 620mg, Potassium: 550mg, Calcium: 160mg, Iron: 1mg

Vitamins

Vitamin C: 18mg, Vitamin B6: 0.4mg, Vitamin A: 90mcg

Preparation

Time Information

Preparation

25 minutes

Cooking

1 hour 5 minutes

Overall

1 hour 30 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

Baking tray, Spoon, Knife, Grater, Saucepan, Serving platter

Appliances

Oven, Blender, Stove

Type

Type

Type Of Dish

Side Dish, Starter

Occasions

Party, Sharing Platter, Get-together

Origin

Source

Platform

instagram

Original Creator

@maldonsalt

Origin

Cuisine

Mediterranean, British

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Crispy, Creamy, Sticky, Fluffy

Flavors

Garlicky, Citrusy, Spicy, Sweet, Smoky

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

leftovers : 2-3 days (store in an airtight container,refrigerate promptly after serving,reheat potatoes in oven for best crispiness), whipped feta : 3-4 days (store separately in an airtight container in the fridge)