Quick smashed Greek potatoes with feta and rosemary
Quick smashed Greek potatoes with feta and rosemary are a delightful side dish that combines simplicity with vibrant Mediterranean flavors. These golden-brown potatoes feature crispy edges and a creamy feta topping, making them an impressive addition to any meal. Perfect for family gatherings or busy weeknights, this recipe is not only quick to prepare but also versatile enough to pair with grilled meats, fresh salads, or roasted vegetables. In just over half an hour, you can elevate your dinner table with these flavorful bites that everyone will love.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves approximately 4 people 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 8–12 medium roasting potatoes
- 2 large cloves garlic, sliced
- 1 red onion, thinly sliced
- Small sprig of rosemary, torn
- 1 lemon, cut into quarters
- Olive oil
- Salt and pepper
- 200 g feta cheese, crumbled
- 3 tbsp capers or sliced black olives
Instructions
- Preheat your oven to 200C (400F). Drizzle olive oil in a large skillet or roasting tray.
- Rinse the potatoes under cold water and pierce each one with a sharp knife.
- Microwave the potatoes covered with damp paper towels for 7-12 minutes until tender.
- Transfer the cooked potatoes to the skillet and gently smash each one.
- Drizzle olive oil over the smashed potatoes, season with salt and pepper, and scatter garlic and rosemary on top.
- Roast in the oven for about 10 minutes until golden brown.
- Add crumbled feta and capers on top; return to the oven for another 5 minutes.
- Squeeze fresh lemon juice over before serving hot.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 1g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg