Description
Quick smashed Greek potatoes with feta and rosemary are a delightful side dish that combines crispy edges with a creamy interior, all topped with crumbled feta and fresh rosemary. These flavorful potatoes are easy to prepare, making them perfect for both weeknight dinners and festive gatherings. The vibrant combination of salty feta, aromatic rosemary, and tangy lemon elevates this humble dish to new heights. With minimal prep time, you can enjoy a hearty, wholesome addition to any meal that’s sure to impress your family and friends.
Ingredients
Scale
- 8–12 medium roasting potatoes
- 200 g feta cheese (crumbled)
- 3 tbsp small capers or sliced black olives
- 2 large cloves of garlic (sliced)
- 1 red onion (thinly sliced)
- Small sprig of rosemary (torn)
- 1 lemon (cut into quarters)
- Olive oil
- Salt and pepper
Instructions
- Preheat the oven to 200C (400F) and drizzle olive oil in a large skillet or roasting tray.
- Rinse the potatoes thoroughly and pierce each one with a knife.
- Microwave the pierced potatoes covered with damp paper towels for 7-12 minutes until tender.
- Smash the cooked potatoes on the skillet, keeping some shape intact.
- Drizzle with olive oil, season with salt and pepper, then add garlic, torn rosemary, and lemon wedges.
- Roast in the oven for about 10 minutes until golden.
- Sprinkle crumbled feta cheese, red onion slices, and capers on top; return to the oven for an additional 5 minutes.
- Serve hot with squeezed lemon juice over everything.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of recipe (approximately 150g)
- Calories: 270
- Sugar: 1g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 20mg