Crispy Smashed Potatoes with Feta, Salsa Verde, and Hot Chili Honey Recipe
Introduction
Crispy smashed potatoes are a delightful twist on a classic comfort food, combining golden, crunchy edges with creamy, tangy toppings. This recipe features whipped feta, zesty salsa verde, and a drizzle of hot chili honey for a perfect balance of flavors. It’s a simple yet impressive dish perfect for any meal or snack.
Ingredients
- 1½ pounds baby potatoes, washed and scrubbed (about 2 dozen)
- ¼ cup cooking oil or butter
- 1 teaspoon Kosher salt
- 1 cup whipped feta
- ½ cup salsa verde
- ¼ cup hot honey
Instructions
- Step 1: In a large pot, place the potatoes in about two layers and cover with water by 1 inch. Bring to a boil, then reduce to a simmer and cook until the potatoes are tender, about 15 minutes depending on size. Drain, rinse with cold water, and set aside to dry completely.
- Step 2: Gently smash each potato with the palm of your hand or the bottom of a sturdy glass, keeping the potatoes mostly intact. Small broken pieces will become extra crispy later.
- Step 3: Heat the cooking oil or butter in a large pan over medium-high heat. Once hot, add as many smashed potatoes as fit in a single layer.
- Step 4: Cook the potatoes until deeply golden and crisp on one side, then gently flip to brown the other side. Remove the crispy potatoes to a serving plate and repeat with remaining potatoes.
- Step 5: Spoon the whipped feta and salsa verde over the crispy smashed potatoes. Drizzle with hot chili honey. Serve additional whipped feta, salsa verde, and hot honey on the side for dipping.
Tips & Variations
- For extra crispiness, use a cast iron skillet and make sure the potatoes are completely dry before cooking.
- Swap whipped feta for ricotta or sour cream if preferred.
- Add fresh herbs like parsley or chives on top for a fresh finish.
- Adjust the level of hot chili honey to your heat preference or serve separately.
Storage
Store any leftovers in an airtight container in the refrigerator for up to two days. Since the potatoes are topped with whipped feta and salsa verde, reheating is not recommended. Enjoy leftover crispy smashed potatoes cold, similar to a potato salad.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular potatoes instead of baby potatoes?
Yes, you can use small regular potatoes, but baby potatoes work best due to their size and texture, which crisps nicely and holds together when smashed.
What is the best way to reheat leftover crispy smashed potatoes?
Because of the toppings, reheating isn’t ideal as they may separate or lose texture. It’s best to enjoy leftovers cold, like a potato salad.
Print
Crispy Smashed Potatoes with Feta, Salsa Verde, and Hot Chili Honey Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Delicious Crispy Smashed Potatoes topped with creamy Whipped Feta, zesty Salsa Verde, and a drizzle of sweet and spicy Hot Chili Honey. These golden, crispy potatoes are boiled until tender, smashed, pan-fried to perfection, and served with flavorful accompaniments for a perfect appetizer or side dish.
Ingredients
Potatoes
- 1½ pounds baby potatoes, washed and scrubbed (about 2 dozen)
- ¼ cup cooking oil or butter
- 1 teaspoon Kosher salt
Toppings and Sauces
- 1 cup Whipped Feta
- ½ cup Salsa Verde
- ¼ cup Hot Honey
Instructions
- Boil Potatoes: In a pot large enough to hold the potatoes in about 2 layers, cover the baby potatoes with water by 1 inch. Bring the water to a boil, then reduce to a simmer. Cook until the potatoes are tender when pierced with a fork, about 15 minutes depending on size. Drain the potatoes and rinse with cold water, then set aside to dry completely to ensure crispiness.
- Smash Potatoes: Using the palm of your hand or the bottom of a sturdy glass, gently smash each potato while keeping them generally intact. Some small pieces may break off, which will become extra crispy when cooked.
- Heat Oil or Butter: Heat the cooking oil or butter in a large pan, preferably cast iron, over medium-high heat until hot and shimmering.
- Fry Potatoes: Add as many smashed potatoes as will fit in a single layer without crowding. Cook the potatoes until they develop a deep golden-brown crust on the bottom, about 4–5 minutes. Using a spatula, carefully flip them to brown the other side until equally crispy and golden. Remove the cooked potatoes and place them on a serving plate. Repeat with remaining potatoes.
- Add Toppings and Serve: Spoon the Whipped Feta and Salsa Verde generously over the crispy smashed potatoes. Drizzle with Hot Chili Honey. Serve additional Whipped Feta, Salsa Verde, and Hot Chili Honey on the side for extra flavoring.
- Storage and Leftovers: Store any leftovers in a tightly sealed container in the refrigerator for up to two days. Leftover potatoes with toppings will not reheat well; enjoy them cold like a potato salad instead.
Notes
- Ensure potatoes are completely dry before pan-frying to maximize crispiness.
- Cast iron skillet works best to achieve a crispy crust but any heavy-bottomed pan is fine.
- Small broken pieces of potato become the crispiest and are a delicious bonus treat.
- Adjust Hot Chili Honey amount according to your spice preference.
- Leftover smashed potatoes without toppings can be reheated in a pan or oven for crispiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: Mediterranean
Keywords: crispy smashed potatoes, whipped feta, salsa verde, hot chili honey, fried potatoes, easy potato recipe, Mediterranean side dish, vegetarian appetizer
