There is a dish that exists somewhere between a side and a star — the kind of thing that starts on the edge of the table and gradually takes over. These roasted baby potatoes are that dish. Crispy-skinned, golden, and finished with a generous spoonful of Smoked Muhammara that softens in the residual heat and wraps around every potato like a sauce, then topped with cold crumbled feta and fresh herbs that cut through the richness just when you need them to.
The honey is not an afterthought. It catches in the crevices of the potatoes, meets the smoke and the balsamic in the muhammara, and creates something that is simultaneously savoury, sweet, and deeply satisfying. Serve them straight from the pan at a dinner party and watch them disappear before the main course has a chance to arrive.
This also works beautifully as a side for roast lamb, grilled chicken, or anything coming off a barbecue. The jar does most of the work. You take the credit.
Serves 4–6 as a side • 45 min • Large roasting pan or cast iron skillet
Ingredients
— 800 g baby potatoes, halved
— 3–4 tbsp Fume-eh Smoked Muhammara
— 100 g good feta, crumbled
— 3 tbsp extra virgin olive oil
— 1 tsp smoked paprika
— 1–2 tsp good honey (wildflower or acacia)
— Small bunch of fresh flat-leaf parsley, roughly chopped
— Fresh mint leaves, to finish
— Flaky sea salt and cracked black pepper
Method
1. Preheat your oven to 220°C (425°F). Place the halved baby potatoes in a large bowl. Drizzle with olive oil, sprinkle over the smoked paprika, and season generously with flaky salt and cracked pepper. Toss well until every potato is coated.
2. Spread the potatoes cut-side down in a single layer on a large roasting pan or cast iron skillet. Roast for 30–35 minutes, without stirring, until the cut sides are deeply golden and the skins are crisp. Resist the urge to move them — that contact with the hot pan is where the crust comes from.
3. Remove the pan from the oven. Immediately spoon the Smoked Muhammara over the hot potatoes and toss gently so it coats everything and begins to melt into the crevices. The residual heat does the work — you don’t need to return the pan to the oven.
4. Transfer to a serving platter or bring the pan straight to the table. Scatter the crumbled feta generously over the top, followed by the fresh parsley and mint. Drizzle with honey and finish with a final pinch of flaky salt.
5. Serve immediately while the potatoes are hot and the feta is cold — the contrast is the point. Extra Smoked Muhammara at the table for anyone who wants more, which will be everyone.
About the product
Fume-eh Smoked Muhammara starts with whole red peppers cold-smoked over natural wood, then slow-processed with toasted walnuts, aged balsamic, fresh lemon juice, and cumin. Rich, smoky, and deeply layered — a West Coast take on one of the great spreads of the culinary world. At just 33 calories per serving with all daily values under 5%, it’s a spread you can reach for without a second thought. Find it at fumeeh.com and at select specialty retailers across Canada.