for 4 person

Potatoes

1 ½ kg	baby potatoes
	salted water, boiling

Smashed potatoes

3 tbsp	olive oil
2	garlic cloves, squeezed
3 sprig	oregano, finely chopped
1 tsp	salt
a little	pepper

Capers

1 ½ tbsp	olive oil
2 ½ tbsp	capers, drained

Feta cream

200 g	feta, cut into pieces
150 g	plain greek yoghurt
1 tsp	liquid honey
2 sprig	oregano, leaves torn off

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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