Crispy Smashed Baby Potatoes with Agrodolce and Feta

The potatoes are crispy on the outside and velvety and smooth in the middle, topped with a sweet and salty sauce, creamy feta and fresh parsley – the perfect side to pan-fried fish or grilled chicken.

  • 1kg baby potatoes
  • ½ cup red wine vinegar
  • 2 Tbsp honey
  • ¼ cup kalamata olives (pitted and finely chopped)
  • 2 Tbsp capers (finely chopped)
  • 50g feta (crumbled)
  • ½ cup parsley (finely chopped)
  • Olive oil
  • Salt and pepper
  1. Preheat the oven to 220 degrees, fan bake.

  2. Place the baby potatoes into a large pot with cold water and add a generous pinch of salt. Bring to a boil and cook for 10-15 minutes or until tender (a fork can go through easily), then drain well.

  3. Add the potatoes to a baking tray and with a spatula or the bottom of a mug press down on each potato to ‘smash’ them (you want them to be smashed but still intact).

  4. Drizzle generously with olive oil and season with salt and pepper, then pop in the oven for 35-40 minutes until golden brown and crispy.

  5. While the potatoes are in the oven you can get started on the agrodolce sauce. Add the red wine vinegar and honey to a small saucepan and bring to a boil; cook for 5 minutes until reduced and syrupy.

  6. Remove from the heat and add the capers and olives; set aside until you are ready to serve (this is served at room temperature).

  7. Once the potatoes have cooked, remove from the oven and spoon over the agrodolce, crumble over the feta and garnish with the parsley.

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