Garlic Butter Smashed Potatoes with Whipped Feta

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Boiled baby potatoes are flattened and roasted, then served over whipped feta and yogurt. Drying the potatoes after boiling and leaving space between them gives their rough edges room to brown.

The Secrets to Unbeatable Crispiness

Achieving potato transcendence isn’t an accident—it’s kitchen science with attitude:

• Steam-dry after boiling: After simmering your baby potatoes in generously salted water until fork-tender, drain them and let them sit in the colander for 5 full minutes. Excess water is the sworn enemy of a golden crunch.
• The flat-bottom press: Use the flat bottom of a heavy glass, ramekin, or mason jar to smash them down to about 1/2-inch thickness. Do not pulverize them into mush—you want intact rounds with dramatic crags and crevices.
• High heat roasting: Blast them at 425°F (220°C). A fully heated oven and space between the potatoes help moisture escape and the edges brown.
• The whipped feta contrast: Serving sizzling hot, salty-crispy spuds over cool, tangy, velvety whipped feta creates a temperature and texture contrast that will make your guests swoon.

Recipe summary

Estimated yield: 4 side-dish portions. Estimated prep: 15 minutes. Estimated cooking: 55–65 minutes, including boiling and roasting. Estimated total: 70–80 minutes.

Ingredients

For the Crispy Smashed Potatoes:

• 2 lbs (900g) baby Yukon Gold or baby red potatoes, scrubbed
• 3 tbsp extra virgin olive oil
• 3 tbsp unsalted butter, melted
• 4 cloves fresh garlic, finely minced or grated
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp smoked paprika
• Flaky sea salt (such as Maldon) and freshly cracked black pepper, to taste

For the Whipped Feta Base:

• 6 oz (170g) good-quality Greek feta cheese (in brine, drained)
• 1/3 cup whole milk Greek yogurt
• 1 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice
• 1 small garlic clove, grated
• Zest of half a lemon
• Fresh thyme leaves or dill for garnish
• A drizzle of hot honey (optional, for that sweet-heat kick)

Step-by-Step Instructions

1. Boil the Potatoes to Tender Perfection

Place scrubbed baby potatoes into a large pot and cover with cold water by at least an inch. Toss in a generous tablespoon of salt. Bring to a vigorous boil over high heat, then lower to medium and simmer until potatoes are easily pierced with a fork—around 15 to 18 minutes. Drain thoroughly and leave them in the colander to steam off excess moisture for 5 minutes.

2. Smash & Season

Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or brush lightly with oil. Arrange the dried potatoes across the sheet, leaving generous breathing room between each. Using the flat base of a measuring cup or heavy glass, press down firmly on each potato until flattened to about 1/2-inch thick.

In a small bowl, whisk together the melted butter, olive oil, minced garlic, chopped rosemary, and smoked paprika. Brush generously over the cracked tops and crevices of every potato. Finish with a heavy shower of flaky sea salt and cracked black pepper.

3. Roast Until Glassy & Golden

Transfer the baking sheet to the upper-middle rack of the oven. Roast undisturbed for 35 to 40 minutes, until the bottom and jagged edges are deeply browned, crackling, and blistered. If you crave intense crunch, switch the oven to broil for the final 2 minutes—keep an eagle eye so the garlic doesn’t burn.

4. Whip the Feta

While the potatoes work their magic in the oven, combine the feta, Greek yogurt, olive oil, lemon juice, grated garlic, and lemon zest in a food processor. Blitz for 1 to 2 minutes until light, fluffy, and completely smooth. Taste and season with cracked black pepper (skip extra salt, as feta provides plenty).

5. Plate & Serve

Smear the luscious whipped feta in a swooshy, generous layer across a rustic serving platter (or weathered wooden board). Pile the piping-hot, crispy smashed potatoes right on top. Garnish with lemon zest, fresh herbs, a final pinch of Maldon salt, and a drizzle of hot honey or olive oil. Serve immediately while hot!

Food Safety & Storage Notes

Refrigerate leftovers promptly in shallow containers within 2 hours, or within 1 hour above 90°F (32°C). Do not wait for them to reach room temperature. Store whipped feta and potatoes separately. Refrigerate for up to 3 to 4 days. To revive that crunchy texture, reheat the potatoes in an oven or air fryer until the centre reaches 165°F (74°C); time depends on portion size. Keep the feta chilled until serving.

Use refrigerated leftovers within 3 to 4 days, or freeze promptly for longer storage.

Updated 21 October 2026: corrected recipe details and clarified safety guidance.

Cooking notes

Let steam escape from the drained potatoes before adding the fat. Use a large tray or two trays so the crushed potatoes do not overlap; spread the feta on the serving plate shortly before adding the hot potatoes.

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