Georgina Lemon Smashed Potatoes with Whipped Feta & Olives
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90min -
4 -
Easy
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Ingredients
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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30 
3 
Easy