This recipe is designed specifically for end-of-season Wilja potatoes. Their unique transition from a smooth all-rounder to a slightly more floury texture makes them perfect for "smashing" - the craggy edges absorb the lemon dressing and catch feta for a perfect bite.
Ingredients:
the base:
- 800g Wilja potatoes
- 100g Feta cheese, crumbled
- 4-5 spring onions, finely sliced
- small bunch fresh mint
- small bunch fresh parsley
the dressing: 4 tbsp Extra virgin olive oil
- juice and zest of 1 large lemon
- 1 tsp Honey/Agave
- 1 clove Garlic, finely minced
- sea salt & black pepper
Method: 1. Prepare the Potatoes: Cut the Wilja potatoes into large, even chunks (approx. 4cm ×
4cm). Place them in a pot of cold, heavily salted water. Bring to a boil, then reduce to a
simmer for 12–15 minutes until tender but holding their shape.
2. Steam Dry: Drain the potatoes in a colander. Let them sit for 2 minutes to "steam dry."
This is crucial for Wiljas; removing excess moisture allows the starch to become "fluffy,"
which helps the dressing stick.
3. The "Smash": Return the potatoes to the warm pot or a large bowl. Give them a very
gentle shake or use a fork to slightly break the surface of the chunks. You want rough,
"scruffy" edges, not a mash.
4. Dress while Warm: Whisk the dressing ingredients together and pour over the
potatoes while they are still steaming. The warmth helps the potato absorb the citrus
and garlic flavors deep into the center.
5. Final Fold: Once slightly cooled, gently fold in thecrumbled feta, sliced spring onions,
and freshly chopped herbs. Season generously with black pepper.
Chef's Tips for End-of-Season Wiljas
Skin Care: If the skins feel thick or "corky" due to late harvesting, peel them
fully. If they are still thin, leave them on for extra texture.
The Herb Hit: Don't be shy with the mint. It provides a cooling contrast to the
earthy depth of the older potatoes.
Serving: This dish is best served at room temperature (around 20°C) rather than
fridge-cold, to keep the olive oil and potato texture supple.