Quick smashed Greek potatoes with feta and rosemary
If you’re looking to elevate your meal with a delicious and easy side dish, these quick smashed Greek potatoes with feta and rosemary are the perfect choice. With their crispy edges and creamy feta topping, they offer a delightful Mediterranean twist that pairs beautifully with any main course. This recipe is not only simple to prepare but also bursting with flavor from garlic, fresh rosemary, and zesty lemon. Ideal for busy weeknights or family gatherings, these potatoes are sure to become a staple at your table. Plus, they can be made ahead of time for effortless meal prep throughout the week.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Approximately 4 servings 1x
- 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 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 the oven to 200C (400F) and drizzle olive oil in a large skillet or roasting tray.
- Rinse and pierce the potatoes; microwave covered with damp paper towels for 7-12 minutes until tender.
- Smash each potato gently in the skillet, maintaining their shape.
- Drizzle with olive oil, season with salt and pepper, scatter garlic slices and rosemary, place lemon wedges around.
- Roast for about 10 minutes until golden brown.
- Add crumbled feta cheese, onion rings, and capers; return to oven for another 5 minutes.
- Serve immediately, squeezing roasted lemon juice over the top.
Nutrition
- Serving Size: 1/4 of the total recipe
- Calories: 290
- Sugar: 1g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg