Crispy Smashed Potatoeswith Whipped Feta & Maldon Chilli Sea Salt Hot Honey

Boil the baby potatoes for 20–30 minutes until fork‑tender, then drain and let steam dry for 5 minutes.

Place the potatoes on a large baking tray and gently smash each one with the back of a spoon.

Drizzle the smashed potatoes with 6–7 tbsp olive oil and season with Maldon Chilli Sea Salt to taste, 2 tsp garlic powder, and 2 tsp smoked paprika.

Roast at 400°F fan‑forced for about 1 hour, rotating the tray after 40 minutes, until the potatoes are deeply golden and crispy.

For the whipped feta, blend 600 g feta, 450 g thick Greek yoghurt, 3 tbsp olive oil, 3 grated garlic cloves, the zest of 1.5 lemons, and 3 tbsp lemon juice until smooth and creamy.

For the hot honey, gently warm 180 g runny honey with 2 tsp lightly crushed Maldon Chilli Sea Salt over low heat for 1–2 minutes (do not boil), then remove from heat and let infuse.

Spread the whipped feta onto a large serving platter, arrange the crispy potatoes on top, and drizzle generously with the warm hot honey.

Finish with finely chopped fresh chives, the zest of half a lemon, and an extra sprinkle of Maldon Chilli Sea Salt.