Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Potatoes
Smashed potatoes
Capers
Feta cream
How it's done
Potatoes
Cook the potatoes in boiling salted water for approx. 25 mins. until soft. Drain the potatoes , allow the moisture to evaporate for approx. 5 mins.
Smashed potatoes
Transfer the potatoes to two baking trays lined with baking paper, crush with the base of a glass. In a small bowl, mix the oil with all the other ingredients up to and including the pepper, spread on top of the potatoes.
To roast
Approx. 20 mins. in an oven preheated to 200 °C (convection). Remove.
Capers
Heat the oil in a small pan. Add the capers, fry for approx. 4 mins. until crispy. Remove and drain on paper towels.
Feta cream
Place the feta, yoghurt and honey in a measuring cup, puree until creamy, spread on a platter. Top with the potatoes, capers and oregano.
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