Georgina Lemon Smashed Potatoes with Whipped Feta & Olives
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.
Preheat oven to 200C. Place the potatoes into a large saucepan, cover with salted cold water, bring to the boil and simmer until tender.
Strain the potatoes and return to the hot pan and place over low heat to steam.
Meanwhile, place a baking tray with 4 tbsp olive oil into the hot oven.
Transfer the potatoes onto a chopping board and gently squash each potato with the back of a fork.
Very carefully, remove the tray from the oven and place on a safe surface close to the potatoes.
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.
Meanwhile, heat 1 tbsp olive oil in a frypan over medium heat. Add lemon, garlic and chilli and fry until golden.
Place the feta and yoghurt into a small food processor and blitz until smooth.
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.