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SMASHED POTATO FETA SALAD

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DELICIOUS

Description

Twice smashed potatoes are on constant rotation in my house. The crispier the better. But this salad is inspired by a photo my talented friend Sarah from “The Delicious” posted on her Instagram. You must check her out.

I have used sweet potatoes to sweeten my salad up. And I’ve added my favorite Nando’s Peri- Peri to give it a kick and some honey to glaze the potatoes. I’ve served it on some mustardy arugula with some creamy feta.

Make it immediately. You can thank me later xxx MM

US (Imperial)

Print Ingredients

FOR THE POTATOES
5 orange sweet potatoes - cut into 2 inch segments
3 lbs baby red potatoes
3 lbs of baby white potatoes
2 TBS dried dill
Coarse salt and fresh black pepper
3 TBS honey
3 tspn Nandos Peri- Peri (optional)
Olive oil

FOR THE SALAD
1 pack arugula
1 cup of feta- crumbled
Good quality Italian Olive Oil
2 TBS honey

Instructions

Preheat oven to 450 F

Place potatoes in a large pot and cover with cold water. Season with salt and bring to a boil. Reduce heat and simmer until tender, 15–18 minutes. Drain and return to pot to dry.

Transfer potatoes onto 2 parchment lined baking sheets. Press down with the palm of your hand to smash the potatoes. Season with salt, pepper, dill, drizzle with nandos, honey and olive oil. Toss to coat. Roast turning mid-way until golden and crispy (25-35 mins). Adjust salt and pepper to taste.

Place the arugula on a flat platter keeping a handful for garnishing. Top with the potatoes. Add the crumbled feta and garnish with some arugula. Just before serving drizzle with a good olive oil and some honey.

SERVES 8

EU (Metric)

Print Ingredients

FOR THE POTATOES
5 orange sweet potatoes - cut into 5cm segments
1.5 kg baby red potatoes
1.5 kg of baby white potatoes
2 TBS dried dill
Coarse salt and fresh black pepper
3 TBS honey
3 tspn Nandos Peri- Peri (optional)
Olive oil

FOR THE SALAD
1 pack arugula
1 cup of feta- crumbled
Good quality Italian Olive Oil
2 TBS honey

Instructions

Preheat oven to 230 C

Place potatoes in a large pot and cover with cold water. Season with salt and bring to a boil. Reduce heat and simmer until tender, 15–18 minutes. Drain and return to pot to dry.

Transfer potatoes onto 2 parchment lined baking sheets. Press down with the palm of your hand to smash the potatoes. Season with salt, pepper, dill, drizzle with nandos, honey and olive oil. Toss to coat. Roast turning mid-way until golden and crispy (25-35 mins). Adjust salt and pepper to taste.

Place the arugula on a flat platter keeping a handful for garnishing. Top with the potatoes. Add the crumbled feta and garnish with some arugula. Just before serving drizzle with a good olive oil and some honey.

SERVES 8

Ingredients

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