Crispy Smashed Potatoes with Spiced Chili Oil & Feta Cloud Recipe

If you’re searching for the ultimate party-worthy potato experience, look no further—Crispy Smashed Potatoes with Spiced Chili Oil & Feta Cloud is an absolute flavor celebration. Irresistibly crunchy spuds are piled onto a pillowy, tangy swoosh of whipped feta, all crowned with a fire-kissed, aromatic chili oil that’s as bold as it is beautiful. Every bite is a symphony of textures and tastes: salty, creamy, spicy, and oh-so-satisfying. This dish isn’t just a stunner for the table; it disappears in minutes and leaves everyone asking for the recipe.

Ingredients You’ll Need

One of the best things about Crispy Smashed Potatoes with Spiced Chili Oil & Feta Cloud is that the ingredients are humble, yet each one plays a starring role. Let’s give every component its due, because this is where the magic begins—crisp, creamy, tangy, and spicy all in one irresistible dish.

• Baby Potatoes (1 kg, yellow or red-skinned): Their thin skins get beautifully crisp, and they smash perfectly for lots of rough edges to soak up flavor.
• Olive Oil (plus extra for drizzling): Both a roasting essential and the flavor base for the chili oil—choose extra-virgin if you can.
• Salt & Freshly Ground Black Pepper: The most important foundation! Season generously to bring out all the earthy, potato goodness.
• Feta Cheese (200 g, crumbled): Briny and tangy, it’s the hero of your creamy feta cloud.
• Greek Yogurt or Cream Cheese (100 g): Brings silkiness and gentle tang to balance out the feta.
• Olive Oil (1 tbsp, for feta): Adds luscious shine and smoothness to the whipped feta.
• Lemon Zest (zest of ½ lemon): Adds an invisible sparkle—like sunshine in a bite.
• Olive Oil (½ cup, for chili oil): This forms the deeply flavored, aromatic backbone for the spiced oil drizzle.
• Garlic Cloves (3, thinly sliced): Essential aromatics, bringing bold savory fragrance to the chili oil.
• Shallot (1 small, thinly sliced): Sweetens and mellows out the heat, making the oil irresistible.
• Star Anise (1): Unexpected and subtle, it adds a whisper of exotic warmth to the chili oil.
• Sesame Seeds (1 tbsp): Nutty crunch and toasty depth in every drizzle of oil.
• Chili Flakes (1 tsp or to taste): Adjust to your preferred level of fire—this is where the chili oil gets real personality.
• Smoked Paprika (½ tsp): For that irresistible hint of smokiness that dances with the potatoes.
• Pinch of Sugar: Balances the heat and spices in the chili oil, making every spoonful addictive.
• Salt to Taste: For rounding out the punchy flavors of the chili oil—never skip it.

How to Make Crispy Smashed Potatoes with Spiced Chili Oil & Feta Cloud

Step 1: Boil and Smash the Potatoes

Start by boiling your baby potatoes in well-salted water until they’re just tender enough to pierce with a fork—about 15 minutes is usually perfect. This is your chance to season the potatoes all the way through, so don’t be shy with the salt at this stage. Once drained, arrange them on a baking sheet. Now the fun part: take a sturdy glass, mug, or large fork and gently press each potato until it splits and flattens, but still holds together. More nooks and crannies mean even more golden crispiness!

Step 2: Roast for Golden Crunch

Drizzle the smashed potatoes generously with olive oil and season with plenty of salt and black pepper. Pop them into a hot oven at 220°C (425°F) and roast for 25 to 30 minutes. They should come out crunchy on the edges, impossibly golden, and slightly chewy in the center. Don’t rush this—let them get gloriously crispy, because that’s when Crispy Smashed Potatoes with Spiced Chili Oil & Feta Cloud becomes irresistible.

Step 3: Make the Spiced Chili Oil

While the potatoes are turning golden in the oven, grab a small saucepan and heat the olive oil over medium. Add the sliced garlic, shallot, and star anise, letting them gently sizzle until golden and fragrant. Next, sprinkle in sesame seeds, chili flakes, smoked paprika, a pinch of sugar, and a hit of salt. Give it all a quick stir and let it simmer for a minute—just long enough for the flavors to wake up. Cool slightly, and if you like, strain for a silky chili oil or leave the bits in for extra crunch and rustic flair.

Step 4: Blend Up the Feta Cloud

In a food processor or high-powered blender, combine the crumbled feta, Greek yogurt or cream cheese, olive oil, and lemon zest. Blitz until the mixture becomes smooth, airy, and spreadable—your “cloud.” If you want it fluffier, add a tiny splash of water or more yogurt, but don’t overdo it. This whipped feta is the cool, creamy counterpoint to your crunchy, spicy potatoes. Taste and adjust—you want it bold, bright, and tangy.

Step 5: Assemble and Serve

Spread the whipped feta cloud generously onto a big serving plate. Pile your crispy smashed potatoes right on top, so every crunchy bit rests on that dreamy cloud. Spoon over plenty of the warm spiced chili oil, letting it pool and drip around the edges. Finish off with extra sesame seeds or a pinch of chili flakes for more drama. There you have it: Crispy Smashed Potatoes with Spiced Chili Oil & Feta Cloud, ready to wow everyone at your table.

How to Serve Crispy Smashed Potatoes with Spiced Chili Oil & Feta Cloud

Garnishes

This dish is already a looker, but a finishing touch makes it unmistakable. Try a scatter of toasted sesame seeds, fresh herbs like dill or parsley, or an extra sprinkle of lemon zest for brightness. If you like more heat, a few extra chili flakes on top send a clear invitation to spicy lovers. No matter your pick, a bold garnish brings the Crispy Smashed Potatoes with Spiced Chili Oil & Feta Cloud to life.

Side Dishes

Pairing this dish is a breeze thanks to its lively flavors and satisfying texture. It’s sensational alongside grilled meats or fish, and it holds its own with a fresh green salad or simple sautéed greens. Want to go all-out? Set it next to a platter of roasted vegetables or bring it to a picnic spread—it’s portable and always a hit.

Creative Ways to Present

For a casual, rustic feel, serve everything piled high on a big platter for everyone to dig in. For a more refined appetizer, arrange each crispy smashed potato on individual dollops of whipped feta and spoon chili oil over the top for a small-bite sensation. You can even layer everything into a beautiful baking dish and drizzle at the table for maximum wow factor. No matter your style, presenting Crispy Smashed Potatoes with Spiced Chili Oil & Feta Cloud lets you show off both color and texture.

Make Ahead and Storage

Storing Leftovers

Got a few potatoes left over? Store any remaining Crispy Smashed Potatoes with Spiced Chili Oil & Feta Cloud in an airtight container in the fridge for up to 3 days. Keep the whipped feta and chili oil in separate containers so you can keep the flavors and textures fresh and distinct.

Freezing

While whipped feta doesn’t freeze well (it can separate and become watery), you can freeze the roasted smashed potatoes themselves for up to a month. Let them cool completely, arrange on a tray to freeze individually, then transfer to a freezer bag. When you’re ready, re-crisp in a hot oven. Always make chili oil and feta cloud fresh for best results with this dish.

Reheating

To bring leftovers back to life, reheat the potatoes on a baking sheet in a hot oven (220°C/425°F) for about 10 minutes to restore their crunch. Gently bring feta to room temperature and whisk if needed. For the chili oil, a quick 10-second zap in the microwave or gentle warm-up on the stovetop does the trick. Reassemble just before serving to experience the full magic of Crispy Smashed Potatoes with Spiced Chili Oil & Feta Cloud.

FAQs

Can I use regular potatoes instead of baby potatoes?

Absolutely! Simply cut larger potatoes into thick slices after boiling, then smash and roast as usual. The key is to create lots of surface area for maximum crispiness.

Is there a non-dairy substitute for the whipped feta cloud?

Definitely—try using a vegan feta or a blend of firm tofu and plant-based yogurt. Blend together until smooth, add a splash of lemon juice, and season well for that same tangy, fluffy effect.

How spicy does the chili oil get?

You control the heat! Start with less chili flakes if you’re sensitive, or toss in an extra pinch if you love a real kick. Smoked paprika adds flavor without heat, so feel free to adjust both according to your taste.

Can I make the chili oil ahead of time?

Absolutely! The chili oil actually gets better after it sits for a few hours, as the flavors mingle and deepen. Just store it in a jar at room temperature for up to a week and use as needed.

What else can I use the whipped feta or chili oil on?

The whipped feta makes a brilliant dip for crudités, spread for sandwiches, or base for grain bowls. The spiced chili oil is amazing drizzled over roasted veggies, grilled eggs, soups, or crusty bread. They’re kitchen superstars beyond just Crispy Smashed Potatoes with Spiced Chili Oil & Feta Cloud!

Final Thoughts

Few things bring such pure happiness to the table as Crispy Smashed Potatoes with Spiced Chili Oil & Feta Cloud. Every bite shines with contrasting textures and bright flavors—it’s that perfect meeting of comfort and excitement. Grab your potatoes and spoons, and get ready to fall in love with your new favorite dish!