Ingredients

1.5kg young potatoes, small to medium sized
6 tbsp Odysea extra virgin olive oil
4 tbsp Italian herb mix
Salt and black pepper to taste
1 block of low fat feta cheese
6 tbsp runny honey
2 tsp chilli flakes, or fresh chilli (more if you like it hot!)
3 tbsp H&B pistachios, shelled and crushed
Several sprigs chives, finely chopped

Smashed herby potatoes with hot-honey and feta dip

Name: Smashed herby potatoes with hot-honey and feta dip
Cook time: 35 minutes
Total time: 35 minutes
Yield: 4 as a starter
Ingredients: 1.5kg young potatoes, small to medium sized; 6 tbsp Odysea extra virgin olive oil; 4 tbsp Italian herb mix; Salt and black pepper to taste; 1 block of low fat feta cheese; 6 tbsp runny honey; 2 tsp chilli flakes, or fresh chilli (more if you like it hot!); 3 tbsp H&B pistachios, shelled and crushed; Several sprigs chives, finely chopped

35 minutes

Beginner

4 as a starter

Reviewed byHolly Roper

smashed herby potatoes with a hot honey and feta dip

Hot honey, feta and potatoes? We're in heaven with this spicy dish

Warm yourself up with this crispy dish that's almost too good to share. At this point, we'd try anything with potatoes and this one certainly doesn't disappoint. The pistachios and honey together give it that sweet and salty flavour that’s sure to make your mouth water.

These make the perfect starter for four people. So try the recipe for yourself and watch them fly off the plate.

Ingredients

1.5kg young potatoes, small to medium sized
6 tbsp Odysea extra virgin olive oil
4 tbsp Italian herb mix
Salt and black pepper to taste
1 block of low fat feta cheese
6 tbsp runny honey
2 tsp chilli flakes, or fresh chilli (more if you like it hot!)
3 tbsp H&B pistachios, shelled and crushed
Several sprigs chives, finely chopped

Explore related topics

Nutrition

Step 1

Bring a big pot of salted water to a boil. In the meantime, wash and scrub the potatoes very well, keeping the skin on.

Step 2

Once the water is boiling, tip the potatoes in and boil for 10-15 minutes, depending on the size of the potatoes (they should be soft and thoroughly cooked).

Step 3

Prepare the spicy honey by adding 100ml of water and chilli flakes to a pan. Bring to boil, then reduce the heat and simmer for two to three minutes. Strain the mixture into a small bowl, let it cool and then stir in the honey – you should end up with a thin gloopy mixture.

Step 4

In a small bowl mix together the dry herbs, salt, black pepper and oil before setting aside.

Step 5

Preheat your oven to 200 degrees fan. Line a big baking sheet with parchment paper and place the boiled potatoes in a row.

Step 6

Press each one with a thick glass or jar to 1cm thickness. Don't overfill the baking sheet as you want the smashed potatoes to be brown and crisp evenly.

Step 7

Brush the herb oil mixture over each potato and bake for around 20 minutes, or until crisp. Whilst the potatoes are in the oven, prepare the feta dip.

Step 8

In a small blender, crumble the feta, add a splash of water and blend until smooth. The consistency should be lighter and runnier than cream cheese. Keep chilled until ready to serve.