Crispy Parmesan Smashed Potatoes with Feta Cream and Honey Drizzle

Ingredients
For the Potatoes
1.5 lb (700 g) baby potatoes
2 tbsp (30 ml) olive oil
½ cup (50 g) grated parmesan cheese
1 tsp salt
½ tsp black pepper
For the Feta Cream
½ cup (75 g) feta cheese
2 tbsp (30 ml) Greek yogurt
1 tbsp (15 ml) olive oil
1 tsp lemon juice
For the Finish
1 tbsp (15 ml) honey
Garnish
Fresh parsley or chives
Directions
Preheat oven to 425°F (220°C).
Boil potatoes in salted water for 15–20 minutes until fork-tender.
Drain and place on a baking sheet.
Gently smash each potato with a glass or fork.
Drizzle with olive oil, sprinkle parmesan, salt, and black pepper.
Roast for 25–30 minutes until crispy and golden.
In a bowl, mix feta, Greek yogurt, olive oil, and lemon juice until smooth.
Spread or drizzle feta cream over the potatoes.
Finish with a drizzle of honey.
Garnish with fresh herbs and serve warm.
Nutritional Info (per serving, serves 4)
Calories: 360
Protein: 9g
Carbohydrates: 34g
Fat: 20g
Fiber: 3g
Sugar: 4g
Sodium: 420mg