Quick Smashed Greek Potatoes with Feta and Rosemary
If you’re on the hunt for a side dish that’s both simple and bursting with flavor, look no further than these quick smashed Greek potatoes with feta and rosemary. This delightful recipe brings the essence of Mediterranean cuisine straight to your table, making it perfect for busy weeknights or family gatherings. With their crispy edges and creamy feta topping, these potatoes are a guaranteed crowd-pleaser. Whether served alongside grilled chicken or as part of a larger spread, they add a beautiful touch to any meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 6
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 8–12 medium roasting potatoes
- Olive oil
- Salt and pepper
- 200 g crumbled feta cheese
- 3 tbsp small capers or sliced black olives
- 2 large cloves of garlic (sliced)
- 1 red onion (thinly sliced)
- Fresh rosemary sprig (torn)
- 1 lemon (cut into quarters)
Instructions
- Preheat your oven to 200C (400F) and drizzle olive oil in a roasting tray.
- Rinse and pierce the potatoes several times. Microwave covered for 7-12 minutes until tender.
- Transfer the potatoes to the tray and gently smash them using a potato masher.
- Drizzle with olive oil, season with salt and pepper, and add garlic, rosemary, and lemon wedges.
- Roast for about 10 minutes until golden brown.
- Top with crumbled feta cheese, red onions, and capers, then roast for an additional 5 minutes.
- Squeeze fresh lemon juice over the dish before serving.
Nutrition
- Serving Size: Approximately 1 cup (200g)
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 15mg