Crispy Smashed Potatoes with Feta and Lemon Salsa
Who doesn’t love crispy smashed potatoes? Smashing increases the surface area, meaning more crunchy, crispy bits. But the real secret is drizzling the olive oil over the par-cooked, smashed potatoes while they are still warm, so they soak up the olive oil, adding flavour and increasing the browning.
Ingredients
1kg Perla potatoes
3 Tbsp olive oil
1 tsp sea salt
2 Tbsp roughly chopped thyme leaves
100g firm feta, crumbled
Finely grated zest of 1 lemon
1 bunch chives, finely chopped
Method
Preheat the oven to 200°C.
Put the potatoes into a large pot and cover with cold water. Season generously with salt, then bring to a simmer and cook for 15-20 minutes until tender. Drain the potatoes well and spread them onto a baking paper-lined tray. Use a fork to smash the potatoes, ideally so they are still holding their shape. While still hot, drizzle with the olive oil and scatter with the sea salt and thyme. Transfer to the oven and roast for 30 minutes, until golden.
For the salsa, combine the feta, lemon zest, and chives in a small bowl. Add a good grind of black pepper. Put the smashed potatoes into a serving dish and scatter over the salsa to serve,