Crispy smashed new potatoes with whipped feta and roasted red and yellow peppers

Skill level
Preparation Time
25 minutes
Cooking Time
1 hour
Serves 6/8

Emma Hatcher has created this really delicious side dish that tastes great at room temperature. A handy trait I think, for when you’ve got lots of other cooking - or barbequing - on the go.

If the satisfaction of crushing the potatoes here doesn’t have you hooked on this way of cooking them, then the increased ratio of perfectly crispy, golden edges surely will. If you don’t have a food processor, simply give all of the whipped feta ingredients a good whisk together by hand.


  • 1.5kg new potatoes
  • Sea salt and black pepper
  • 6 tablespoons olive oil
  • ½ a 400g jar of roasted red and yellow peppers, drained and at room temp
  • 1 tablespoon red wine vinegar
  • 50g walnuts
  • Handful of basil leaves

For the whipped feta:

  • 200g feta
  • 200g natural yogurt
  • 2 tablespoons extra-virgin olive oil
  • Juice of ½ a lemon


  1. 1Heat the oven to 200ºC/180ºC fan/gas mark 6.
  2. 2Bring a pan of salted water to the boil and add the potatoes. Bring back to the boil and simmer for 15 minutes, or until the potatoes are just tender. Drain the potatoes and transfer them to a large baking tray, shuffling them into a single layer. Allow to steam-dry for a few minutes.
  3. 3Using a heavy bottomed glass, mug, or another tray, smash the potatoes down, crushing them just enough so that they crack open. Drizzle over the olive oil and season well, then roast for 40-45 minutes, or until crispy and golden brown.
  4. 4Meanwhile, make the whipped feta by placing the feta, yogurt, olive oil and lemon juice in a food processor. Season well and blitz until smooth and creamy.
  5. 5Divide the red and yellow peppers up, then finely chop. Add to a couple of small bowls, along with ½ tablespoon red wine vinegar in each. Stir to combine.
  6. 6Lightly toast the walnuts in a dry pan over a medium heat, until golden and fragrant. Remove from the heat and roughly chop.
  7. 7Spoon the whipped feta onto a serving platter and spread out with the back of a spoon. Tumble the golden new potatoes on top of the whipped feta, spoon over the peppers, sprinkle over the walnuts, scatter over the basil leaves and serve.