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Bring a big pot of salted water to a boil. In the meantime, wash and scrub the potatoes very well, keeping the skin on.
Once the water is boiling, tip the potatoes in and boil for 10-15 minutes, depending on the size of the potatoes (they should be soft and thoroughly cooked).
Prepare the spicy honey by adding 100ml of water and chilli flakes to a pain. Bring to boil, then reduce the heat and simmer for two to three minutes. Strain the mixture into a small bowl, let it cool and then stir in the honey – you should end up with a thin gloopy mixture.
In a small bowl mix together the dry herbs, salt, black pepper and oil before setting aside.
Preheat your oven to 200 degrees fan. Line a big baking sheet with parchment paper and place the boiled potatoes in a row.
Press each one with a thick glass or jar to 1cm thickness. Don't overfill the baking sheet as you want the smashed potatoes to be brown and crisp evenly.
Brush the herb oil mixture over each potato and bake for around 20 minutes, or until crisp. Whilst the potatoes are in the oven, prepare the feta dip.
In a small blender, crumble the feta, add a splash of water and blend until smooth. The consistency should be lighter and runnier than cream cheese. Keep chilled until ready to serve.
Spread the feta dip in a bowl and pour the spicy honey over it. Sprinkle with crushed pistachio nuts and finely diced chives.
Transfer the potatoes to a shallow plate so they stay crispy and serve immediately.