Spicy Smashed Potatoes with Feta Dip (V)
Crispy smashed potatoes with all the heat and smoky flavour from marinading in Charlie & Ivy's Spicy Chorizo Marinade. We've also got the recipe for the perfect cool down dip on the side too! Serves 4 as a side.
1kg baby or new potatoes
100g Feta Cheese, crumbled
50g Greek Yoghurt
Handful of mint leaves, to serve
Boil the potatoes whole in salted water until nearly cooked – should take 10-15 minutes. Leave to cool in a good covering of the Spicy Chorizo Marinade. Once they have slightly cooled, crush each potato to flatten slightly. We used a heavy ramekin to do this.
Brush the potatoes with the remaining marinade to ensure they are properly covered, and pop into a pre-heated oven (160C Fan / 180C / 350F / Gas Mark 4) the oven for around 45 minutes until crisp.
When ready to serve, scatter some of the crumbled Feta and mint leaves over the potatoes and reserve the rest to mix with the Greek Yoghurt for dipping.