Description
These quick smashed Greek potatoes with feta and rosemary are the ultimate side dish, combining crispy textures with creamy feta and aromatic herbs. Perfect for any occasion—from family dinners to casual gatherings—this recipe is not only easy to prepare but also bursting with Mediterranean flavors. The delightful combination of garlic, lemon, and fresh rosemary enhances the already rich taste of roasted potatoes, making this dish a crowd-pleaser. With minimal effort and maximum flavor, you’ll impress your guests or elevate your weeknight dinner. Enjoy these delicious potatoes hot from the oven for the best experience!
Ingredients
Scale
- 8–12 medium roasting potatoes
- 200 g crumbled feta cheese
- 3 tbsp small capers or sliced black olives
- 2 large cloves garlic, sliced
- 1 red onion, thinly sliced
- Small sprig of rosemary, torn
- 1 lemon, cut into quarters
- Olive oil for drizzling
- Salt and pepper to taste
Instructions
- Preheat the oven to 200C (400F) and drizzle olive oil in a large skillet or roasting tray.
- Rinse the potatoes thoroughly and pierce them all over with a knife.
- Microwave the pierced potatoes in a bowl covered with damp paper towels for 7-12 minutes until tender.
- Smash the cooked potatoes gently in the skillet or tray, keeping their shape.
- Drizzle olive oil over them and season with salt and pepper. Scatter garlic, rosemary, and nestle lemon wedges among the potatoes.
- Roast in the oven for about 10 minutes until golden brown.
- Remove from the oven and sprinkle feta cheese, onion slices, and capers on top; return to bake for an additional 5 minutes.
- Squeeze fresh lemon juice from roasted lemons before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1/6 of recipe (about 180g)
- Calories: 250
- Sugar: 0g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 20mg