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Crispy Smashed Potatoes with Spiced Chili Oil & Feta Cloud

A delightful dish featuring crispy smashed potatoes, whipped feta, and spiced chili oil, perfect as a snack, appetizer, or side dish.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Potatoes
  • 1 kg baby potatoes (yellow or red-skinned)
  • 1 tbsp olive oil for drizzling
  • to taste salt & freshly ground black pepper
For the Whipped Feta
  • 200 g feta cheese, crumbled
  • 100 g Greek yogurt or cream cheese
  • 1 tbsp olive oil
  • 1/2 zest lemon zest of 1/2 lemon
For the Chili Oil
  • 1/2 cup olive oil
  • 3 cloves garlic, thinly sliced
  • 1 small shallot, thinly sliced
  • 1 piece star anise
  • 1 tbsp sesame seeds
  • 1 tsp chili flakes adjust to heat preference
  • 1/2 tsp smoked paprika
  • a pinch sugar
  • to taste salt

Method
 

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

Notes

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. Store leftovers in separate containers in the fridge and consume within 3 days.