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  • Writer's pictureChloë's Kitchen

Smashed Salt & Vinegar potatoes with a Herby Whipped Feta & Yogurt Dip

Here is the recipe from the Jenni Kayne blog! It's something I make all the time as an homage to my British roots with our deep love of malt vinegar. These potatoes are delicious and crispy and take no time to make. And the dip is something that goes beautifully with it but would honestly go with anything. Even just some crudités! So enjoy this yummy recipe that's perfect to prep ahead for a dinner party and quickly roast when your guests arrive and you are devouring a cheese board and wine.


Photo by @blisskatherine cc @jennikayne


For the potatoes:


1lb of organic baby yellow Dutch potatoes 

Generous drizzle of olive oil 

Splashes of malt vinegar measured with the 🤍 

Maldon sea salt 


Wash the baby potatoes and keep them whole. 


Bring them to a boil in cold salted water until fork tender. About 15-20 minutes 


Drain the potatoes and let them sit for a few minutes to let off steam 


Line a baking sheet with parchment paper 


Preheat oven to 425 F 


Lay out the whole potatoes on the sheet tray and with a glass tumbler, gently press out each potato until smashed and flattened


Generously drizzle with olive oil, do some splashes of malt vinegar and sprinkle with maldon flakey sea salt 


Pop them in the oven for 15 minutes, then flip each potato and cook for another 15 minutes until golden brown and crispy 


Add an extra splash of malt vinegar and sprinkle of salt before serving 


Photo by @blisskatherine cc @jennikayne


For the dip:


Ingredients: 


1 handful fresh dill 

1 handful fresh chives 

1 handful fresh parsley 

2 cloves garlic 

1 cup organic non fat plain Greek yogurt 

3/4 cup organic Greek feta 

1/4 cup extra virgin olive oil 

Generous pinch of Maldon sea salt 

A few scrunches of black pepper 

Juice of 1/2 a lemon 


Photos by @blisskatherine cc @jennikayne


Put all the ingredients together in a blender and blend until smooth. Serve in a bowl with an extra drizzle of olive oil on top with some extra of the fresh herbs finely diced to decorate



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