Crispy Smashed Potatoes with Spiced Chili Oil & Feta Cloud.
I found a very good recipe for the potatoes, we love it so much,
rispy Smashed Potatoes with Spiced Chili Oil & Feta Cloud 
Ingredients
For the Smashed Potatoes
1 kg baby potatoes (yellow or red-skinned) 
Olive oil, for drizzling
Salt & freshly ground black pepper
For the Whipped Feta
200 g feta cheese, crumbled
100 g Greek yogurt or cream cheese
1 tbsp olive oil
Zest of ½ lemon
For the Chili Oil
½ cup olive oil
3 garlic cloves, thinly sliced
1 small shallot, thinly sliced
1 star anise
1 tbsp sesame seeds
1 tsp chili flakes (adjust to heat preference)
½ tsp smoked paprika
Pinch of sugar
Salt to taste
Instructions
The scent of garlic sizzling in oil, the sizzle of potatoes crisping in the oven, the cool tang of feta—every element is a moment.
Roast the potatoes: Boil potatoes in salted water until fork-tender, about 15 minutes. Drain and place on a baking sheet. Smash each potato with a glass or fork. Drizzle with olive oil, salt, and pepper. Roast at 220°C (425°F) for 25–30 minutes until crispy and golden.
Make the chili oil: In a saucepan, heat olive oil over medium heat. Add garlic, shallot, and star anise. Cook until golden and fragrant. Stir in sesame seeds, chili flakes, paprika, sugar, and salt. Simmer 1 minute, then cool and strain if desired.
Blend the whipped feta: In a food processor, blend feta, yogurt, olive oil, and lemon zest until smooth and fluffy.
Assemble: Spoon whipped feta onto a serving plate. Arrange crispy smashed potatoes on top. Drizzle with warm chili oil and sprinkle extra sesame or chili flakes if desired.
