Smashed Potatoes with Whipped Feta & Chili Oil
A delightful dish combining crispy smashed potatoes with creamy whipped feta and aromatic chili oil, perfect for impressing guests or enjoying a cozy night in.
Servings: 4 servings
Calories: 250kcal
Ingredients
Potato Preparation
- 800 g baby potatoes Small, tender potatoes that will become crispy and luscious.
- 2 tbsp olive oil For that rich, fruity flavor and perfect crispiness.
- to taste salt and black pepper Essential seasonings to enhance taste.
- pinch garlic powder or smoked paprika For an additional layer of flavor.
Whipped Feta
- 150 g feta cheese Creamy, tangy cheese that will whip into a dreamy spread.
- 100 g Greek yogurt (full-fat) Adds richness and helps in achieving a silky texture.
- 1 tbsp olive oil For blending with feta, enhancing flavor.
- 1/2 lemon zest Infuses freshness into the whipped feta.
Chili Oil
- 80 ml neutral oil (e.g., grapeseed or sunflower) Used for the infused chili oil.
- 2 cloves garlic, thinly sliced Aromatic elements that provide depth.
- 1 star anise Adds a subtle warmth to the chili oil.
- 1 tsp crushed red pepper flakes Gives the oil a delightful kick.
- 1 tbsp toasted sesame seeds Offers a nutty crunch.
- pinch chili powder or smoked chili flakes for extra heat If you love a spicy punch.
Instructions
Preparation
- Begin by adding the baby potatoes to a pot of salted boiling water. Cook them until fork-tender, around 15 to 20 minutes. Drain the potatoes and allow them to steam-dry for a few minutes.
- Preheat your oven to 220°C (430°F). Line a baking sheet with parchment paper. Place the steamed potatoes on the sheet and gently smash each one using the bottom of a glass.
- Drizzle the smashed potatoes with olive oil, then season generously with salt, black pepper, and any optional spices you desire. Roast in the oven for 30 to 35 minutes, flipping the potatoes halfway through, until they are deeply golden and irresistibly crispy.
Chili Oil Preparation
- While the potatoes are baking, heat a neutral oil in a small saucepan over medium-low heat. Add in the sliced garlic and star anise, cooking gently until the garlic is golden and aromatic. Remove from heat and stir in the crushed red pepper flakes and toasted sesame seeds. Allow the oil to infuse and cool.
Whipping Feta
- In a food processor, combine the feta cheese, Greek yogurt, olive oil, and lemon zest. Blend until smooth and creamy, creating a delightful whipped texture. Chill the whipped feta in the refrigerator until it’s time to serve.
Assembly
- Spoon the whipped feta onto a serving platter. Arrange the hot, crispy potatoes on top, then generously drizzle them with the infused chili oil. Garnish with more toasted sesame seeds or fresh herbs if desired.
Notes
Experiment with spices to customize the flavors, be careful with the garlic to avoid bitterness, and serve immediately for the best texture.