Chimichurri crispy cubes with whipped feta
The snack of Summer
My VIRAL and incredibly moreish crispy cubes are back — and this time, they’ve had a serious glow-up. Picture this: golden, ultra-crunchy bite-sized potatoes, perched delicately on a cloud of whipped feta that’s light, zesty and tangy, all smothered in a fresh, herby chimichurri with a fiery kick. It’s sunshine on a plate, and frankly, the only side dish worth talking about this summer. Whether you’re hosting a BBQ, laying out a picnic spread, or just want to impress with minimal fuss, this vibrant plate is guaranteed to upstage even the most loyal of coleslaw fans. This is the masterpiece you need in your life.
Let’s break it down. The chimichurri is a punchy blend of red wine vinegar, parsley, coriander, mint, garlic, chillis, oregano, and a sprinkling of salt and pepper — it’s sharp, bright, and absolutely dripping with flavour. The whipped feta? Just four ingredients: creamy feta, olive oil, lemon juice, and a pinch of salt, whipped into silky perfection.
Now, about those crispy cubes…
Back in 2020, after being made redundant, I needed to keep myself busy. I turned to cooking for my family — something that’s always brought me comfort — and started sharing recipes on TikTok, mostly in a bid to impress my younger siblings and prove that their big sister was kinda cool. One of the earlier dishes I shared was my crispy potato cubes. I didn’t think much of it at the time, but overnight, my video blew up — and so did my following. People loved them. Ever since, the humble spud has become my signature, and I proudly earned the title of “Potato Queen.” These cubes are now the star of dozens of recipes I’ve created, and this summery feta + chimichurri combo is one of my favourites.
If you’re as obsessed with crispy potatoes as I am, make sure to check out my dedicated potato page — you’ll find everything from loaded jacket spuds to aligot and dauphinoise. This is just the beginning.
Chimichurri crispy cubes with whipped feta
By Poppy Cooks
https://www.poppycooks.com/recipes/chimichurri-crispy-cubes-with-whipped-feta/
Ingredients
For the crispy potato cubes
- 4 large Maris Pipers, cut into even sized small cubes
- 2 tbsp neutral oil
- Salt
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Imperial
For the chimichurri
- 100ml olive oil
- 2 tbsp red wine vinegar
- 1 large bunch parsley, finely chopped
- 1 bunch coriander, finely chopped
- 1 bunch mint, finely chopped
- 2 cloves garlic, peeled and minced
- 2 small red chillies, deseeded and finely chopped
- 2 tsp dried oregano
- 1 tsp flaky sea salt
- 1/2 tsp pepper
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Imperial
For the whipped feta
- 100g feta, broken into pieces
- Squeeze of lemon juice
- Approx 100ml olive oil
- Flaky salt and black pepper
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Imperial
Instructions
- Mix all ingredients for the chimichurri together in a bowl. Allow to sit for 5-10 minutes to release all of the flavours into the oil before using. Ideally, let it sit for more than 2 hours, if time allows.
- Preheat oven to 180°C/400°F/Gas Mark 6. Place potatoes in a pan with cold water and plenty of salt. You want it to almost take like sea water. Bring to the boil and cook for 5-7 minutes or until tender enough to fall off the end of a knife. Then drain and leave in the colander with a tea towel over them to steam dry for 10 mins.
- Add the oil to a baking tray and place in the oven to get HOT. This is important for getting that crispy crunchiness. Get the hot tray out of the oven and add the potatoes to the tray. Cook for 30 mins. After 30 mins give the potatoes a mix and leave to cook for a further 15 mins. Keep an eye on them in case you need less/more time.
- To make the feta dressing, put the feta, lemon, salt and pepper in a mini-processor if you have one. Otherwise, put them in a small bowl and use a whisk. Blend or whisk until just getting smooth. Trickle in the olive oil, mixing continuously as you go, until you're left with a creamy, thick dressing that's ready for anything! You are looking for a mayonnaise consistency and you may not need all the oil.