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Crispy hot honey smashed potatoes topped with sun-dried tomatoes and feta cheese on a Mediterranean serving platter.

Smashed Potatoes with Sun-Dried Tomato Feta and Hot Honey

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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 4
Course: Side Dish
Cuisine: Greek, Mediterranean
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs Baby Yukon Gold potatoes
  • 3 tbsp Extra virgin olive oil
  • 1 tsp Dried oregano
  • 1/2 tsp Red chili flakes
  • 1/2 cup Feta cheese crumbled
  • 1/4 cup Sun-dried tomatoes oil-packed, chopped
  • 2 tbsp Hot honey
  • 2 cloves Garlic minced
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Method
 

  1. Boil: Add potatoes to a pot of salted water. Bring to a boil and cook for 15-20 minutes until tender. Drain and let steam dry for 5 mins.
  2. Preheat: Heat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  3. Smash: Place potatoes on the sheet. Use a flat-bottomed glass to smash each potato to 1/2 inch thickness.
  4. Season: Drizzle with olive oil. Sprinkle with garlic, oregano, chili flakes, salt, and pepper.
  5. Roast: Bake for 25-30 minutes, flipping halfway, until golden and crispy.
  6. Toppings: Sprinkle feta and sun-dried tomatoes over the potatoes. Bake for 5 more minutes.
  7. Finish: Drizzle with hot honey and garnish with parsley. Serve warm.

Notes

  • The "Steam Dry" Rule: After draining boiled potatoes, let them sit in the colander for 5 minutes. Getting rid of surface moisture is the secret to a shatteringly crisp crust.
  • Oil Choice: Use a high-quality Extra Virgin Olive Oil with a high smoke point or a "classic" olive oil. It’s the conductor for the heat that browns the skin.
  • Smash Height: Aim for about 1/2 inch thickness. If you smash them too thin, they’ll become potato chips; too thick, and they won't get that "smashed" texture.
  • Honey Timing: Always drizzle the hot honey after the potatoes come out of the oven. If you roast the honey too long, the sugars may burn and turn bitter.
  • Salt Warning: Feta and sun-dried tomatoes are naturally salty. Taste your boiled potatoes before adding extra salt during the seasoning phase.
  • Make-Ahead Tip: You can boil and smash the potatoes up to 24 hours in advance. Store them covered in the fridge, then roast them fresh when you're ready to serve.