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
Scale
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
