Every time we make this we clean. the. plate. There is not a scrap left of potato or feta. I have been tweaking and adjusting this recipe for a while, wanting to dial in the flavor and texture of the whipped feta. The first time I made this I just whipped feta on it’s own–it was a big nope. Feta has a way of hardening that is not appealing, and this needed a bit of smooth sauciness to balance out the brine-y, punch-y feta and preserved lemon. Here enters sour cream. The perfect companion to potatoes, and the perfect binder to bring this sauce together. I did add dill to the sauce for a lift in flavor and color, this is entirely optional, it is very good without it too.
Onto the potatoes–yes, we have all seen a smashed and baked to golden perfection crispy potato. I do love this, but I wanted something even crunchier–here enters the smashed and fried potato. A little bath in hot olive oil leaves these potatoes unbelievably crispy on the outside, velvety on the inside.
Last element of this dish is the chives. I add a mountain of chives at the end, a whopping 1/4c. or more, to bring the whole plate together. I hope you make this and enjoy all it’s crispy, crunchy, creamy glory.
Thank you for reading Acre. As an Art Director, gardener and cook, my content is a mix of seasonal recipes, kitchen notes, dinner party curations, and garden updates. I would love to have you join me on the Acre.
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