Crispy Smashed Potatoes with Spiced Chili Oil & Feta Cloud

Why Make This Recipe

Crispy Smashed Potatoes with Spiced Chili Oil & Feta Cloud is a delightful dish that combines various textures and flavors. The crispy potatoes provide a satisfying crunch, while the whipped feta adds creaminess. The spiced chili oil brings heat, making every bite exciting. This recipe is perfect as a snack, appetizer, or side dish for your meals.

How to Make Crispy Smashed Potatoes with Spiced Chili Oil & Feta Cloud

Ingredients

1 kg baby potatoes (yellow or red-skinned)
Olive oil, for drizzling
Salt & freshly ground black pepper
200 g feta cheese, crumbled
100 g Greek yogurt or cream cheese
1 tbsp olive oil
Zest of 1⁄2 lemon
1⁄2 cup olive oil
3 garlic cloves, thinly sliced
1 small shallot, thinly sliced
1 star anise
1 tbsp sesame seeds
1 tsp chili flakes (adjust to heat preference)
1⁄2 tsp smoked paprika
Pinch of sugar
Salt to taste

Directions

Boil the potatoes in salted water until fork-tender, about 15 minutes. Drain them and place them on a baking sheet. Smash each potato with a glass or fork. Drizzle with olive oil, then sprinkle salt and pepper on top. Roast at 220°C (425°F) for 25–30 minutes until crispy and golden.
In a saucepan, heat olive oil over medium heat. Add garlic, shallot, and star anise. Cook until golden and fragrant. Stir in sesame seeds, chili flakes, paprika, sugar, and salt. Simmer for 1 minute, then cool and strain if desired.
In a food processor, blend feta, yogurt, olive oil, and lemon zest until smooth and fluffy.
Spoon the whipped feta onto a serving plate. Arrange the crispy smashed potatoes on top. Drizzle with the warm chili oil and sprinkle extra sesame seeds or chili flakes if you like.

How to Serve Crispy Smashed Potatoes with Spiced Chili Oil & Feta Cloud

Serve these crispy smashed potatoes warm, topped with the spiced chili oil and whipped feta. They pair nicely with a fresh salad or can be enjoyed on their own as a tasty snack. A sprinkle of extra chili flakes can add a bit more heat if you wish.

How to Store Crispy Smashed Potatoes with Spiced Chili Oil & Feta Cloud

To store leftovers, keep the smashed potatoes and whipped feta in separate containers in the fridge. They should be consumed within 3 days. Reheat the potatoes in the oven to restore their crispiness, and make a fresh batch of spiced chili oil if needed.

Tips to Make Crispy Smashed Potatoes with Spiced Chili Oil & Feta Cloud

Make sure to smash the potatoes well for extra crispiness.
Adjust the amount of chili flakes based on how spicy you want it.
Don’t skip the star anise; it adds a unique flavor to the chili oil.

Variation

You can add other toppings to the whipped feta, such as chopped herbs or olives, for a different flavor profile. If you’re looking to make it dairy-free, try using a dairy-free cream cheese alternative.

FAQs

1. Can I use regular potatoes instead of baby potatoes?
Yes, you can use regular potatoes. Just cut them into smaller pieces before boiling.

2. How can I make this recipe ahead of time?
You can prepare the whipped feta and chili oil ahead of time. Store them in the fridge and cook the potatoes just before serving for the best texture.

3. Can I bake the potatoes instead of boiling them?
Yes, you can bake the potatoes. However, boiling helps to ensure they become tender inside, making smashing easier.