15% off £25 or 20% off £35
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
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.
Step 9
Spread the feta dip in a bowl and pour the spicy honey over it. Sprinkle with crushed pistachio nuts and finely diced chives.
Step 10
Transfer the potatoes to a shallow plate so they stay crispy and serve immediately.
