Smashed Potatoes with Whipped Feta, Chili Oil, and Fresh Herbs
Crispy smashed potatoes on a bed of tangy whipped feta, finished with chili oil and fresh herbs. A weeknight side that earns the plate.
The outside of a smashed potato is the crispiest thing a home oven can produce — thin, shatter-crunch edges where the starch has dried and caramelized against hot oil on a sheet pan. The secret here is two-stage cooking: boil the potatoes until completely tender (not just fork-tender — really soft), then smash them flat enough that the edges lace out thin and jagged. Those lacy bits are what get darkest and crispiest.
Laying them over whipped feta — just a block of feta blended with Greek yogurt and a little olive oil — cuts the richness of the potato and gives you a sauce without making a sauce. A drizzle of good chili oil and a handful of fresh dill and scallions finish it. This works as a side dish for grilled lamb chops or roasted chicken, but it's also substantial enough to anchor a vegetarian dinner alongside a simple green salad. If your potatoes don't crisp up in the first 20 minutes at high heat, your oven ran low — crank it to 475°F and give them another 8 minutes.
Ingredients
- ▸ 1.5 lbs Yukon Gold potatoes (about golf ball size, or halved if larger)
- ▸ 3 tbsp Diamond Crystal kosher salt (for boiling water)
- ▸ 3 tbsp extra-virgin olive oil (divided)
- ▸ 0.5 tsp flaky sea salt (for finishing potatoes)
- ▸ 0.25 tsp freshly ground black pepper
- ▸ 8 oz block feta cheese (preferably Greek sheep's milk feta, crumbled)
- ▸ 0.33 cup full-fat Greek yogurt
- ▸ 2 tbsp extra-virgin olive oil (for whipped feta)
- ▸ 1 tbsp fresh lemon juice
- ▸ 1 clove garlic (minced, for whipped feta)
- ▸ 2 tsp chili crisp or chili oil (such as Fly By Jing or Momofuku Chili Crunch)
- ▸ 3 scallions (thinly sliced on the bias)
- ▸ 2 tbsp fresh dill (roughly chopped)
- ▸ 1 tbsp fresh flat-leaf parsley (roughly chopped)
- ▸ 0.5 tsp lemon zest
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Instructions
Boil the Potatoes
- 1. Place the potatoes in a large pot and cover with cold water by 2 inches. Add 3 tbsp Diamond Crystal kosher salt. Bring to a boil over high heat, then reduce to a steady simmer. Cook for 20-25 minutes until the potatoes are completely tender — a paring knife should slide in and out with zero resistance, and the potatoes should feel almost too soft. Drain through a colander and let them steam-dry on a wire rack or the empty pot lid for 5 minutes. You'll see the surface turn from glossy to chalky white as moisture evaporates — that's what you want.
- 2. While the potatoes drain, preheat your oven to 450°F with a rack in the upper third position. Line a half sheet pan with parchment paper and drizzle 2 tbsp of olive oil evenly across the surface.
Smash and Season
- 1. Arrange the drained potatoes on the oiled sheet pan, spacing them at least 2 inches apart. Using the flat bottom of a drinking glass, press down firmly on each potato until it's about 1/2-inch thick. You want the edges to spread out and lace thin and ragged — those thin edges are what will crisp into chips. If a potato splits into pieces, press them back together loosely; they'll hold during roasting.
- 2. Drizzle the remaining 1 tbsp olive oil over the smashed potatoes. Season with flaky sea salt and black pepper. The potatoes should look lightly glistening, not pooling in oil.
Roast
- 1. Transfer the sheet pan to the upper-third rack of your 450°F oven. Roast for 25-30 minutes without flipping, until the edges are deep golden-brown and visibly crisp — you'll hear a faint sizzle when you open the oven door and the edges will have darkened from tan to amber. The thinnest lacy edges may turn quite dark brown; that's correct, not burnt. If the centers look pale at 20 minutes, switch to convection for the final 8 minutes.
Make the Whipped Feta
- 1. While the potatoes roast, combine the crumbled feta, Greek yogurt, 2 tbsp olive oil, lemon juice, and minced garlic in a food processor. Blend on high for 90 seconds, scraping the sides once, until completely smooth and fluffy — it should look like thick whipped cream cheese with no visible crumbles. If it seems too thick to spread, add 1 tsp cold water and pulse again. Taste and adjust lemon or salt as needed; feta saltiness varies significantly by brand.
Assemble and Serve
- 1. Spread the whipped feta in a thick, swooping layer across a large serving platter or wide, shallow bowl. Use the back of a spoon to create ridges and valleys — these catch the chili oil.
- 2. Pull the potatoes from the oven. Working quickly while they're hot, use a spatula to transfer them directly onto the whipped feta in a single rough layer. Some overlap is fine; stacking is not.
- 3. Drizzle the chili crisp evenly over the potatoes — 2 tsp total, distributed in small pools. Scatter the scallions, fresh dill, flat-leaf parsley, and lemon zest over the top. Serve immediately, while the potatoes are hot against the cool feta.
Cook's Notes
- Boil potatoes in heavily salted water — it seasons them from the inside out, and no amount of surface salt compensates for underseasoning at this stage.
- Let the potatoes steam-dry for at least 5 full minutes after draining. Any surface moisture turns to steam in the oven and prevents crisping, so resist the urge to rush this step.
- The whipped feta can be made up to 4 days ahead and refrigerated. Bring it to room temperature for 20 minutes before serving so it's spreadable and doesn't chill the hot potatoes.
- Don't skip the fresh herbs at the end — they're not garnish, they're a flavor component. The dill and scallion brightness is the contrast that keeps the dish from feeling heavy.
- This recipe serves 4 as a generous side. For a main course for two, serve with 2 poached eggs per person placed directly on the finished plate.
Pro Tips
- → The single biggest failure mode is under-boiling the potatoes. If they're only fork-tender (meeting resistance when you poke them), they won't smash flat — they'll crack and crumble. Cook them until they feel slightly waterlogged and very yielding. Overcooking slightly is far better than undercooking here.
- → Parchment paper is non-negotiable for this recipe. The starch that leaches out of smashed potatoes bonds aggressively to unlined pans and tears apart your crispy crust when you try to lift them. Foil works in a pinch but doesn't release as cleanly.
- → If the feta tastes very salty straight from the package, soak the crumbled block in cold water for 15 minutes before blending. This draws out excess brine without losing the tangy flavor and prevents the whipped feta from overwhelming the dish.
- → For maximum crispiness, smash the potatoes thinner than feels right — aim for 3/8 inch, not 1/2 inch. The thinner the smash, the more surface area makes contact with the oiled pan, and the more of the potato turns into crust rather than interior.
- → If the potatoes aren't browning evenly — some dark, some pale — your sheet pan is warping under high heat. Switch to a heavier-gauge aluminum pan (Nordic Ware is reliable) or use two pans to prevent flexing.
- → Chili crisp burns if applied before roasting. Always add it after the potatoes come out of the oven. The oil carries volatile aromatics that incinerate at 450°F, turning bitter. Room-temperature chili crisp on a hot potato is exactly where you want it.
What to Serve With This
A crisp, high-acid white wine cuts through the richness of whipped feta and chili oil without competing with the herbs. Assyrtiko from Santorini is the ideal match — its salinity and citrus backbone echo the feta's brininess directly. If you want something more accessible, a Picpoul de Pinet or an unoaked Vermentino will do the same work. Avoid heavily oaked whites; they'll flatten the brightness of the dill and scallion.
For beer, a Czech-style pilsner — Pilsner Urquell is the benchmark — is clean and slightly bitter, which clears the palate between bites of rich potato and tangy feta. Avoid IPAs here; the hop bitterness clashes with the chili oil's heat.
As a side dish, these potatoes sit well next to anything coming off a grill or out of a cast iron pan. Grilled lamb chops with a quick chimichurri, a simple roast chicken, or even spiced sausages all work. The feta and herb profile skews Mediterranean, so keep the rest of the plate in that direction.
For a non-alcoholic option, sparkling water with a squeeze of lemon and a few fresh mint leaves mirrors the herb brightness on the plate. Avoid anything sweetened — it will make the chili oil heat feel sharper and less pleasant.
Variations & Substitutions
To make this vegan, replace the feta with 1 cup of blended silken tofu (drained overnight in the fridge) mixed with 2 tbsp white miso paste, 1 tbsp lemon juice, and 2 tbsp olive oil. The miso brings the salty-tangy punch that feta normally provides. Use a plain coconut-based yogurt in place of the Greek yogurt, 2 tbsp worth. The texture will be slightly looser than whipped feta but still spreadable.
For a dairy-free but egg-free variation that keeps more body, substitute the whipped feta with 1 cup hummus thinned with 2 tbsp lemon juice and 1 tbsp cold water. Spread it the same way. The flavor profile shifts toward nuttier and earthier, so lean into that — swap the dill for flat-leaf parsley and add a light dusting of smoked paprika on top.
For a heartier meal, top the finished plate with 2 soft-poached eggs per person. The yolk runs into the chili oil and whipped feta and creates a loose, self-saucing situation. This version is a full dinner for two.
If you want to scale this up for a crowd — say 8 servings — use two half-sheet pans and do not crowd the potatoes. They need space to lose steam and crisp. Rotate the pans halfway through the high-heat roasting stage. Whipped feta scales directly: double all ingredients and blend in two batches for the smoothest texture.
Frequently Asked Questions
Can I make the whipped feta ahead of time? ▼
Yes. The whipped feta keeps in an airtight container in the fridge for up to 4 days. It will firm up slightly when cold — pull it out 20 minutes before serving and give it a quick stir. If it's too thick, thin it with 1 tsp of olive oil stirred in by hand.
What type of potato works best here? ▼
Yukon Golds are the best choice — they have a naturally buttery flavor and enough starch to crisp well while holding together when smashed. Small red potatoes work too but crisp slightly less. Russets are too starchy and tend to fall apart completely when smashed, though some people prefer that texture.
How do I store and reheat leftover smashed potatoes? ▼
Store leftover smashed potatoes (without the feta) in an airtight container for up to 3 days. Reheat them on a wire rack over a sheet pan at 425°F for 10-12 minutes — they'll crisp back up close to original texture. Do not microwave them; they turn soft and steamy. The whipped feta stores separately and is spread fresh when serving.
Can I freeze smashed potatoes? ▼
You can freeze the boiled-and-smashed potatoes before the high-heat roasting step. Lay them flat on a parchment-lined sheet pan, freeze until solid (about 2 hours), then transfer to a zip-lock bag. Roast from frozen at 450°F for 30-35 minutes. The texture won't be quite as shattery as fresh, but it's a solid make-ahead move for batch cooking.
What chili oil do you recommend? ▼
Fly By Jing Sichuan Chili Crisp and Momofuku Chili Crunch both work well here — they have texture (fried shallots, garlic bits) that adds a second layer of crunch beyond the potato itself. A plain chili oil without solids is fine but less interesting. Start with 1 tsp per serving and adjust to your heat tolerance, as these products vary in spice level by brand.
My potatoes aren't getting crispy. What went wrong? ▼
The most common causes are: not drying the potatoes thoroughly after boiling, crowding the pan so steam can't escape, or an oven that runs below temperature. Pat the potatoes completely dry before smashing, leave at least 2 inches of space around each one, and use an oven thermometer to confirm your oven actually hits 450°F. If they're still pale after 20 minutes, switch to convection or broil for the last 5 minutes with the pan on the top rack.
Can I use a store-bought chili oil instead of a chili crisp? ▼
Yes, any chili oil works. If using a plain chili oil without solids, drizzle 1/2 tsp per portion and finish with a pinch of flaky salt and toasted sesame seeds to add texture you'd otherwise get from chili crisp. The heat level in plain chili oils is often more pronounced than crisp-style products, so taste before drizzling liberally.
Can I use dried herbs instead of fresh dill and scallions? ▼
Dried dill will work in a pinch but use only 1/4 tsp total — it's concentrated and can turn piney and medicinal at higher amounts. Fresh herbs are genuinely better here because the dish is served at table temperature and fresh herbs add brightness that dried can't replicate. Chives are the closest fresh substitute if dill is unavailable.
Is there a way to make this gluten-free? ▼
This recipe is already naturally gluten-free as written — potatoes, feta, yogurt, olive oil, and herbs contain no gluten. Just double-check your chili oil label, as some brands contain soy sauce made with wheat. Fly By Jing and Momofuku Chili Crunch are both gluten-free.
Can I cook the potatoes in an air fryer instead of an oven? ▼
Yes. After boiling and smashing, brush with oil and air-fry at 400°F for 18-22 minutes, flipping once at the 10-minute mark. Work in batches — don't stack them. Air-fried smashed potatoes get very crispy but are smaller and crunchier throughout compared to oven-roasted, which have a contrast between crispy edges and a soft interior.
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