Quick smashed Greek potatoes with feta and rosemary
If you’re on the hunt for a side dish that perfectly balances ease and flavor, look no further than these quick smashed Greek potatoes with feta and rosemary. This recipe is a delightful combination of crispy, garlicky potatoes topped with creamy feta cheese, making it an instant favorite for both busy weeknights and special occasions. With just a handful of ingredients and straightforward steps, you can create a dish that’s not only delicious but also visually appealing. Whether served alongside grilled meats or fresh salads, these potatoes are sure to impress your family and guests alike!
- 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 of garlic (sliced)
- 1 red onion (thinly sliced)
- Small sprig of rosemary (torn)
- 1 lemon (cut into quarters)
- Olive oil
- 200g crumbled feta cheese
- Salt and pepper to taste
- Optional: capers or sliced black olives
Instructions
- Preheat your oven to 200C (400F) and drizzle olive oil in a large skillet or roasting tray.
- Rinse the potatoes, pierce them with a knife, and microwave covered with damp paper towels for 7-12 minutes until tender.
- Smash each potato gently on the oiled tray to expose some flesh while keeping their shape.
- Drizzle olive oil over the smashed potatoes and season with salt, pepper, garlic slices, torn rosemary, and lemon wedges.
- Roast in the oven for about 10 minutes until golden brown.
- Remove from the oven, sprinkle with crumbled feta cheese and additional toppings, then roast for another 5 minutes.
- Squeeze fresh lemon juice over the top before serving hot.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 330mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg