Quick smashed Greek potatoes with feta and rosemary Recipe
If you’re looking for a side dish that is downright irresistible and bursting with Mediterranean charm, you absolutely must try these quick smashed Greek potatoes with feta and rosemary. The combination of crispy, golden potatoes, tangy feta cheese, aromatic rosemary, and a squeeze of roasted lemon makes every bite a celebration of flavor and texture. Whether you serve this as a family dinner highlight or a quick weeknight treat, you’ll find yourself coming back to this recipe again and again for its simplicity and satisfying taste.
Ingredients You’ll Need
The short and sweet ingredients list for quick smashed Greek potatoes with feta and rosemary is proof that a handful of fresh basics can create real magic. Each ingredient plays a key role, whether it’s bringing out pops of saltiness, adding luscious creaminess, or lending bursts of color and aroma.
- Potatoes: Roasting potatoes are ideal here, providing the perfect fluffy interior and crisp edges after smashing.
- Feta Cheese (200g, crumbled): Brings tangy, creamy notes that melt slightly into the hot potatoes, adding a gorgeous richness.
- Capers or Sliced Black Olives (3 tbsp): For a salty, briny punch that balances the creamy feta and starchy potatoes.
- Garlic (2 large cloves, sliced): Slices of garlic roast and mellow to add subtle sweetness and depth.
- Red Onion (thinly sliced into rounds): These bring color and gentle bite, turning beautifully sweet after roasting.
- Rosemary (small sprig, torn): Fresh rosemary infuses every bite with Mediterranean fragrance and a piney zip.
- Lemon (quartered): Roasting releases the juices and softens the citrus for the most aromatic, tangy finish.
- Olive Oil: A generous drizzle creates beautifully browned, crispy potato edges and ties all the flavors together.
- Salt and Pepper: Essential for bringing every element into harmony—don’t be shy here!
How to Make Quick smashed Greek potatoes with feta and rosemary
Step 1: Preheat and Prep Your Roasting Pan
Begin by preheating your oven to 200C (400F). Drizzle a large skillet or roasting tray with a slick of olive oil. This not only prevents sticking but helps the potatoes develop those crave-worthy crispy edges that are the hallmark of this dish.
Step 2: Prepare the Potatoes
Rinse the potatoes thoroughly and pierce them all over with the tip of a sharp knife. This step is key—it ensures even cooking and lets steam escape, so they end up fluffy and not waterlogged.
Step 3: Microwave for Speedy Par-Cooking
Transfer the pierced potatoes to a microwave-safe bowl, cover with two sheets of damp paper towel, and microwave on full power for 7-12 minutes. Depending on your microwave size, you might need to do this in batches, but it’s worth the short wait for perfectly cooked spuds.
Step 4: Check for Doneness
After 7 minutes, check if the potatoes can be easily pierced with a knife. If so, they’re ready; if not, give them a couple more minutes. You’re aiming for potatoes that are just tender, so they’ll smash easily but still hold together.
Step 5: Smash and Arrange
Place the microwaved potatoes in your prepared skillet or tray. Using a potato masher (or the bottom of a sturdy mug!), gently smash each potato—enough to expose the fluffy flesh but keeping them largely intact. This step boosts the crisp factor and gives plenty of surface area for toppings.
Step 6: Season, Scatter, and Add Lemon
Drizzle with olive oil, sprinkle generously with salt and pepper, and scatter the sliced garlic and torn rosemary over everything. Nestle the lemon quarters among the potatoes; these will roast alongside and infuse the dish with fragrance and flavor.
Step 7: Roast Until Golden
Pop the tray in the oven and roast for about 10 minutes until the skins are tinged golden and the edges look irresistibly crispy.
Step 8: Add Feta, Onion, and Capers
Now, top the potatoes with crumbled feta, rounds of red onion, and your choice of capers or olives. Return the tray to the oven for another 5 minutes; the feta will warm and soften, the onion will sweeten, and the whole dish comes together beautifully.
Step 9: Finish and Serve
Take the tray out and squeeze some of the roasted lemon over the top for an absolute flavor explosion. Serve your quick smashed Greek potatoes with feta and rosemary immediately while everything is hot and crisp!
Step 10: Air Fryer Option
If you prefer, follow the same steps above, but instead of a skillet or tray, place the pre-cooked potatoes directly in your air fryer basket. The rest of the instructions are identical, and you’ll get all the same delicious results.
How to Serve Quick smashed Greek potatoes with feta and rosemary
Garnishes
Sprinkle your finished potatoes with a little more crumbled feta, a few extra capers or olives, and perhaps a scattering of fresh chopped parsley or dill. A drizzle of extra virgin olive oil just before serving makes everything pop and adds the final glossy touch.
Side Dishes
These potatoes are wonderfully versatile! They’re a dream with roasted meats like lamb or chicken, but just as satisfying next to grilled fish or a hearty Greek salad. For a satisfying vegetarian spread, pair them with roasted peppers, a platter of marinated beans, or a tangle of garlicky sautéed greens.
Creative Ways to Present
If you’re serving guests, try piling the quick smashed Greek potatoes with feta and rosemary high on a rustic platter and let everyone dig in family-style. For a starter or tapas, nestle the potatoes on small plates with a twist of lemon and a shaving of extra feta. They even make a fabulous brunch offering with poached eggs on top!
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors meld and intensify as they sit, but the potatoes will lose their initial crispiness—don’t worry, a quick reheat can remedy that!
Freezing
While it’s possible to freeze quick smashed Greek potatoes with feta and rosemary, the texture of the potatoes may become softer after defrosting. If you do choose to freeze, lay them flat on a tray until solid, then transfer to a freezer bag; they’ll keep for about one month.
Reheating
To bring back some of the crispness, reheat the potatoes in a hot oven (about 200C/400F) for 10-12 minutes or until hot throughout. The feta may melt a bit more, but you’ll be rewarded with fantastic, warm results that taste nearly as good as fresh!
FAQs
What are the best potatoes for smashing?
Waxy or all-purpose varieties like Yukon Gold, Charlotte, or baby new potatoes work best for smashed potatoes. They hold their shape well and develop crisp, crunchy edges after roasting.
Can I substitute another cheese for feta?
Absolutely! While feta is signature for this Greek-inspired recipe, a sprinkling of goat cheese or even shredded halloumi provides a similar tangy, creamy lift.
How do I avoid soggy potatoes?
Be sure to roast at high heat and don’t overcrowd the pan. Generously drizzle with olive oil and let the potatoes get a nice, golden crust before adding the feta and other toppings.
Can I make this dish vegan?
Yes! Simply swap the feta for a vegan cheese or add more olives and capers for salty bite, and you’ll have a delicious vegan version of quick smashed Greek potatoes with feta and rosemary.
Is it possible to prepare the potatoes ahead of time?
You can par-cook and smash the potatoes up to a day in advance. When ready to serve, simply season, add toppings, and roast until everything is hot and golden.
Final Thoughts
If you’re craving something comforting, colorful, and impossibly tasty, don’t wait another minute to try these quick smashed Greek potatoes with feta and rosemary. They’re fast, full of Mediterranean flavor, and sure to become your new go-to for weeknight dinners and special gatherings alike. Give them a whirl—you just might fall in love at first bite!
Print
Quick smashed Greek potatoes with feta and rosemary Recipe
- Total Time: 35 minutes
- Yield: 4–6 servings 1x
- Diet: Vegetarian
Description
These quick smashed Greek potatoes with feta and rosemary are a delicious and easy side dish that pairs perfectly with any meal. The combination of crispy smashed potatoes, tangy feta cheese, briny capers, and fragrant rosemary creates a flavor explosion in every bite.
Ingredients
Potatoes:
- 8–12 medium potatoes (roasting potatoes)
Other Ingredients:
- 200 g (7oz) feta cheese (crumbled)
- 3 tbsp small capers or sliced black olives
- 2 large whole cloves of garlic, sliced
- 1 red onion, sliced into very thin rounds
- Small rosemary sprig, torn
- 1 lemon, cut into quarters
- Olive oil to drizzle
- Salt and pepper to season
Instructions
- Preheat the oven: Preheat the oven to 200C (400F). Drizzle a large skillet or roasting tray with a little olive oil.
- Prepare the potatoes: Rinse the potatoes and pierce them all over with a sharp knife. Microwave them covered with damp paper towels for 7-12 minutes.
- Smash the potatoes: Place the potatoes in the skillet or tray, smash them slightly, drizzle with olive oil, season with salt and pepper, then add garlic and rosemary.
- Cook: Cook for 10 minutes, then add feta, onion, and capers. Return to the oven for 5 more minutes.
- Finish and serve: Squeeze fresh lemon juice over the potatoes from the roasted lemons and serve hot.
- Air fryer instructions: Place potatoes in the air fryer basket and follow the same steps.
Notes
- If you prefer a crispier finish, broil the potatoes for a few minutes at the end.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Baking, Air Frying
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 35mg
Keywords: Greek potatoes, smashed potatoes, feta cheese, rosemary, side dish
