Crispy Smashed Potatoes with

Baked Feta & Zhoug

Serves 4 - 6

Ingredients 

• 1.2 kilograms small gourmet or new potatoes 

• 4 - 5 tablespoons mild oil such as rice bran oil 

• 200 gram block feta 

• 2 tablespoons extra virgin olive oil 

• ½ teaspoon chili flakes 

• 1 teaspoon cumin seeds 

• 1 portion of zhoug

• Optional : 1 – 2 baby fennel bulbs, thinly sliced 

Method 

1. Wash the potatoes and place them into a large pot filled with salted water. Bring to the boil and cook for 10 – 12 minutes, or until the potatoes are just cooked through – new potatoes don’t take long, so ensure you don’t overcook them or they will become mushy. While you are waiting for the potatoes, preheat your oven to 190.C or 180.C fanbake. 

2. Drain the spuds into a colander and let them sit there for 5 minutes so the water can evaporate off them. 

3. Pour the oil into an oven tray and add the potatoes along with a good sprinkle of sea salt and cracked black pepper, mixing with your fingers to coat them well. Using a potato masher, gently push each potato down to flatten and squash them slightly and create rough pieces that will get crispy as they cook. 

4. Bake for 25 minutes, or until the bottoms of the potatoes are brown and caramelised. Remove the tray from the oven. 

5. Using tongs, turn each potato over and move them to make a space in the centre of the tray for the feta. Place the block of feta on the oven tray and pour the olive oil over it. Sprinkle the chili flakes and cumin seeds on top and place the tray back into the oven to cook for a further 20 minutes, or until the potatoes are crispy and the feta is caramelised on the bottom.  

6. Place onto a serving platter with the potatoes around the outside and the feta in the middle, spooning some zhoug on top and placing the rest into a small bowl to serve on the side.  Top with the finely sliced fennel if you are using – it adds colour and a nice texture to the dish.