Crispiest EVER Smashed Spuds with Feta and Red Pepper Dip
Crunchy, smooth, cheesy, salty and a bit sweet – this dish has got it all going on. My crispy roasted smashed potatoes with feta and red pepper dip is the appetiser you’ve been waiting for and just another way to work more spuds into your diet.
I have included some red pepper in this recipe so I’m deviating a little from my standard beige palette and even adding a cheeky hit of veg. This is day 16 of my 24 Days of Christmas Potatoes and even I’ve nearly overdone it on the potato front, I’m so full of potassium and I don’t know if I should be concerned. At this point, everything looks like potato, smells like potato, talks like potato. Pretty sure I am now just a potato. I can’t look at another peeler.
Moving on from my interal crisis…I don’t know about you but I proper love a good smashed spud because I get reeeeeally into the hitting part. It’s like chef therapy for me and I honestly leave a different person. I’m lighter, more emotionally present, anger-free – it’s wonderful. I recommend this recipe to anyone in need of a good pounding.
I’ve still got 8 days of fun-filled spuds to come, so please send me any DMs of recipes you’ve tried so far. I wanna see all the pics, hear all the feedback and I’m still open to suggestions! Send me your spud fantasies so I can make them come true x
Ingredients
- 6 medium maris pipers
- 1 tsp of onion granules
- 1 tsp of garlic granules
- 1 tsp of table salt
- 1 tsp of smoked paprika
- Pinch of mustard powder
- Pinch of fennel seeds
- Pinch of ground allspice
- 2 red peppers, roasted (or a jar of roasted peppers)
- 200g feta cheese
- 1 clove of garlic
- 1 heaped tbsp sour cream
- Salt and pepper, to season
Method
- Chop your potatoes in half (don’t bother peeling them!) and bring to the boil in cold salted water for 15-20 minutes until tender but not cooked through.
- Drain the potatoes and leave to steam dry for 5 minutes with a clean tea towel over the top.
- Mix all your dry spices together with the salt and set aside. On a large baking tray, space out the potatoes and use the bottom of a jar or tin to press them down so they have lots of edges to go crispy.
- Sprinkle over the spice mix and a drizzle of vegetable oil, then roast in the oven for 50 minutes at 180ºc/350ºf, flipping the potatoes after 40 minutes.
- For the dip, blitz together the roasted peppers, feta, salt and pepper, sour cream and garlic.