In a pot large enough to hold the potatoes in about 2 layers, cover potatoes with water by 1-inch, then bring potatoes up to a boil. Simmer until potatoes are tender, about 15 minutes, but will depend on size of potatoes. Drain, rinse with cold water, and set aside to dry. The potatoes need to be dry to the touch in order to get crispy.

Gently smash each potato with the palm of your hand or the bottom of a sturdy glass, making sure to keep each potato generally intact. Small pieces that break off will turn into the best crispy bits in the pan later.

Heat olive oil or butter in large pan (cast iron is great here) over medium-high heat. Once the oil is hot, add as many of the smashed potatoes that will fit into the pan in a single layer.

Cook the potatoes until they turn deeply golden brown and crisp. Using a spatula, gently flip the potatoes over and brown the other side. Remove crisped potatoes to serving plate. Continue same process with the remaining potatoes.

Spoon Whipped Feta and Salsa Verde over the Crispy Smashed Potatoes. Drizzle with Hot Chili Honey. Serve additional Whipped Feta, Salsa Verde, and Hot Chili Honey in separate bowls alongside the Crispy Smashed Potatoes.

Leftovers, if you have any, will keep in a tightly sealed container in the refrigerator for two days. Because leftovers will likely have Whipped Feta and Salsa Verde already on them, it will not re-heat well. Just eat the leftover Crispy Smashed Potatoes cold it like potato salad.