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–+ servings

Quick smashed Greek potatoes with feta and rosemary

A delicious and easy side dish featuring tender smashed potatoes topped with feta cheese and fresh rosemary.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Greek
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Potatoes
  • 2 pounds baby potatoes or small Yukon Gold potatoes
Toppings
  • 1 cup feta cheese crumbled
  • 2 tablespoons fresh rosemary chopped
  • 3 tablespoons olive oil extra virgin
  • 1 teaspoon salt to taste
  • 1/2 teaspoon black pepper freshly ground

Method
 

Prepare the Potatoes
  1. Bring a large pot of salted water to a boil. Add the baby potatoes and cook until fork-tender, about 15 minutes.
  2. Drain the potatoes and let them cool slightly.
Smash and Season
  1. Preheat the oven to 425°F (220°C).
  2. On a baking sheet, place the cooked potatoes and gently smash each one with a fork.
  3. Drizzle the olive oil over the smashed potatoes, and sprinkle with salt, pepper, feta cheese, and chopped rosemary.
Bake
  1. Bake in the preheated oven for about 15 minutes, or until the edges are crispy and golden.
  2. Remove from the oven and let cool slightly before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 4gFiber: 3gSugar: 1g

Notes

For added flavor, you can include lemon zest or garlic in the olive oil before drizzling over the potatoes.

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