It’s that time of year in Switzerland where you’re either not working because you’re skiing or not working because you’re laid up with a broken leg. Either way, all recipes seem to involve an endless rotation of potatoes and cheese. For Valentine’s Day this year I wanted to see what Ina had to say about that. It turns out an very inventive baked potato rolled in lemony herbs and topped with whipped feta is what she said so I imagine that convo was in Greek. We flipped the script and deconstructed the recipe a bit for a crunchy, creamy, flavorful bite.

Smashing Ina’s Baked Potatoes

• 1 T. chopped rosemary
• 1 T. chopped parsely
• 4 chives, chopped
• Zest of one lemon
• 1 T. coarse sea salt
• 1 lb. of small Yukon gold potatoes
• Crunchy chili oil

Whipped feta

• 1 block of feta cheese, crumbled
• 2 oz. cream cheese
• 2 T. olive oil
• Juice of one lemon
• Salt & pepper to taste

1. Combine all whipped feta ingredients and mix with a hand mixer until fluffy. Store in fridge until ready to use.
2. Mix together rosemary, parsley, chives, lemon zest, and sea salt. Set aside until ready to use.
3. Preheat oven to 400F.
4. Boil potatoes in salty water until just tender, about 10 minutes.
5. Drain potatoes and allow to cool until they can be handled.
6. On a jellyroll pan, drizzle some olive oil and place the hot potatoes and gently smash with a potato masher or large spatula.
7. Drizzle the potatoes with olive oil and sprinkle with kosher salt.
8. Bake potatoes until they are crispy, about 20-30 minutes.
9. In a low bowl, smear the whipped feta and on top place the hot pototoes.
10. Drizzle with crunchy chili oil and sprinkle with prepared lemony herb mixture.