Georgina Lemon Smashed Potatoes with Whipped Feta & Olives

90min
4
Easy

—

Ingredients

1kg Georgina potatoes, small and even in size
5 tbsp olive oil
2 cups pitted kalamata olives
1 lemon, quartered and thinly sliced
2 garlic cloves, thinly sliced
1 large red chilli, thinly sliced
200g feta (soft, such as Danish)
1/4 cup Greek yoghurt zaatar to serve

Method

STEP 1
Preheat oven to 120C. Place olives onto a baking tray and place in the oven to dehydrate for 2-3 hours. Allow to cool before chopping finely. This can be done ahead of time. Alternatively, simply use chopped olives.

STEP 2
Preheat oven to 200C. Place the potatoes into a large saucepan, cover with salted cold water, bring to the boil and simmer until tender.

STEP 3
Strain the potatoes and return to the hot pan and place over low heat to steam.

STEP 4
Meanwhile, place a baking tray with 4 tbsp olive oil into the hot oven.

STEP 5
Transfer the potatoes onto a chopping board and gently squash each potato with the back of a fork.

STEP 6
Very carefully, remove the tray from the oven and place on a safe surface close to the potatoes.

STEP 7
Transfer each potato onto the baking tray, turn to coat in the oil and return to the oven for 45 minutes, turning every so often.

STEP 8
Meanwhile, heat 1 tbsp olive oil in a frypan over medium heat. Add lemon, garlic and chilli and fry until golden.

STEP 9
Place the feta and yoghurt into a small food processor and blitz until smooth.

STEP 10
To serve, place whipped feta onto the base of a serving plate. Pile the crispy potatoes on top. Garnish with the lemon mix, olives and zaatar.

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