Chimichurri crispy cubes with whipped feta
The potato snack of Summer
My VIRAL and incredibly moreish crispy cubes are back and this time, they’ve had a bit of a glow-up.
Picture this: golden and crunchy bite-sized potatoes, perched on a cloud of whipped feta that’s light, zesty and tangy, all smothered in a fresh, herby chimichurri with a fiery kick. Whether you’re hosting a BBQ, laying out a picnic spread, or 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. Plus, it’s got potato in it so how could it not be good?!
Tell me more about this ultimate snack
The chimichurri is a punchy blend of red wine vinegar, parsley, coriander, mint, garlic, chillis, oregano, and a sprinkling of salt and pepper. Making it sharp, bright, and absolutely bursting with flavour.
The whipped feta has just four ingredients: creamy feta, olive oil, lemon juice, and a pinch of salt, which is then whipped into perfection. It’s such a simple way of making your feta feel a little more boujee.
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 as this is something that I’ve always enjoyed and which subsequently led to me 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 luckily, so did my following. People LOVED them. Ever since, the humble spud has become my signature and I proudly earned the title of the internets “Potato Queen.” These cubes are now the star of many of my recipes and this summery feta and chimichurri combo is one of my more recent favourites.
What are the secrets to a perfectly crisp cube?
For a roastie, cube or any potato that needs a golden crisp coating, I follow these simple rules:
- PARBOIL – Always parboil your spuds and with plenty of salt (don’t add salt just at the end)
- STEAMDRY – This is a must. Once parboiled, place your drained spuds back over the pan in their colander and cover with a tea towel for 5-1o mins. You can also give them a gentle shake to rough up the edges a little. The drier the potato, the crispier it will get.
- HOT OIL – Make sure you’ve preheated the oil prior to them going into the oven
- STOP FAFFING – Then typically only need turning once. Don’t be tempted to keep turning as they’ll lose the crust they’re working so hard to form.
Want more spuds?
If you’re as obsessed with crispy potatoes as I am, make sure to check out my dedicated potato page. This is where you’ll find everything from loaded jacket spuds to aligot and dauphinoise. I literally have an A-Z recipe list of potato recipes. It’s an obsession.
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.