Ingredients
For the potatoes
500 g baby potatoes
1½ tbsp olive oil
½ cup (50 g) grated parmesan
½ tsp garlic powder
Salt & pepper
For the feta cream
150 g feta cheese
80 g Greek yogurt
1 tbsp olive oil
1 tsp lemon juice
Pinch of black pepper
For the hot honey
3 tbsp honey
½–1 tsp chili flakes
1 tsp lemon juice
Pinch of salt
Optional
Fresh parsley or chives
Extra parmesan
Lemon zest
Extra chili flakes
Instructions
Preheat oven to 220°C (200°C fan).
Boil the baby potatoes in salted water for 15–20 minutes until fork-tender.
Drain and place the potatoes on a lined baking tray.
Gently smash each potato with the bottom of a glass.
Drizzle with olive oil and season with garlic powder, salt, and pepper.
Sprinkle parmesan evenly over the potatoes.
Roast for 25–30 minutes until deeply golden and crispy.
Blend feta, Greek yogurt, olive oil, lemon juice, and black pepper until smooth and creamy.
In a small saucepan, combine honey, chili flakes, lemon juice, and salt.
Warm for 1–2 minutes until slightly infused.
Spread the feta cream onto a serving platter.
Arrange the crispy parmesan smashed potatoes on top.
Drizzle generously with the hot honey.
Finish with parsley, chives, parmesan, lemon zest, or extra chili flakes if using.