Smashed Greek Potatoes with Feta Recipe

Introduction

Smashed Greek potatoes are a crispy, flavorful side dish that combines tender roasted potatoes with the rich taste of feta and fragrant rosemary. Perfect for any meal, these potatoes offer a delightful mix of textures and Mediterranean flavors.

Ingredients

• 1.5 pounds small potatoes (such as baby Yukon gold or red potatoes)
• 3 tablespoons olive oil
• 4 ounces feta cheese, crumbled
• 2 teaspoons fresh rosemary, chopped
• Salt and black pepper, to taste

Instructions

1. Step 1: Preheat your oven to 425°F (220°C). Toss the potatoes with 2 tablespoons of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, or until tender when pierced with a fork.
2. Step 2: Remove the potatoes from the oven. Using a potato masher or the bottom of a glass, gently press down each potato until it slightly flattens but stays in one piece.
3. Step 3: Drizzle the remaining olive oil over the smashed potatoes. Sprinkle the rosemary and crumbled feta evenly on top.
4. Step 4: Return the baking sheet to the oven and bake for an additional 10-15 minutes, or until the edges of the potatoes are crispy and the feta is warmed through.
5. Step 5: Remove from the oven and serve warm as a delicious side dish.

Tips & Variations

• Use baby potatoes of similar size to ensure even roasting and smashing.
• For extra flavor, add minced garlic or a squeeze of lemon juice before the final bake.
• Substitute rosemary with fresh thyme or oregano for a different herb profile.
• For a vegetarian but gluten-free option, this recipe works perfectly as is.

Storage

Store leftover smashed potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or toaster oven at 350°F (175°C) until warmed through and crispy again. Avoid microwaving to retain crispiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried rosemary instead of fresh?

Yes, you can use dried rosemary, but use about one-third of the amount since it is more concentrated. Add it earlier in the cooking process to allow the flavor to infuse.

What type of potatoes work best for this recipe?

Small waxy potatoes like baby Yukon golds or red potatoes are ideal because they hold their shape well when smashed and roast evenly to a crispy texture.

Smashed Greek Potatoes with Feta Recipe

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★★★★★

4.9 from 68 reviews

Smashed Greek Potatoes with Feta are a delicious and easy-to-make side dish featuring crispy roasted potatoes smashed to perfection, topped with creamy feta cheese and fragrant rosemary, then baked until golden and flavorful. This recipe offers a great combination of textures and classic Mediterranean flavors.

• Author: Mick
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: Greek
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Potatoes

• 1.5 lbs small to medium new potatoes (about 12–15 potatoes)

Seasoning & Toppings

• 3 tablespoons olive oil
• 1 teaspoon fresh rosemary, finely chopped (or ½ teaspoon dried rosemary)
• 4 ounces feta cheese, crumbled
• Salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Preheat the oven: Preheat your oven to 425°F (220°C) to ensure it’s hot enough for roasting the potatoes to a crisp golden texture.
2. Prepare the potatoes: Thoroughly wash and dry the new potatoes. Place them in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook the potatoes until tender when pierced with a fork, about 15-20 minutes.
3. Drain and cool: Drain the potatoes and allow them to cool enough to handle safely.
4. First roast: Place the cooked potatoes on a baking sheet lined with parchment paper. Drizzle 1 tablespoon of olive oil and sprinkle with salt and pepper. Roast in the preheated oven for 20 minutes until lightly browned.
5. Smash the potatoes: Remove the potatoes from the oven. Using the bottom of a glass or a potato masher, gently press each potato until it slightly flattens but remains in one piece.
6. Add toppings: Drizzle the remaining 2 tablespoons of olive oil over the smashed potatoes. Sprinkle the chopped rosemary evenly over them. Top each smashed potato with crumbled feta cheese.
7. Second roast: Return the baking sheet to the oven and roast for an additional 15-20 minutes, or until the feta starts to brown slightly and the potatoes are crispy on the edges.
8. Serve: Remove from the oven and let cool slightly before serving warm as a flavorful side dish to grilled meats, salads, or as part of a Mediterranean-inspired meal.

Notes

• You can use Yukon Gold or baby red potatoes as alternatives for new potatoes.
• For extra flavor, add minced garlic or a squeeze of lemon juice before the second roast.
• Ensure potatoes are dried well before the first roast to achieve crispiness.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.

Keywords: Greek smashed potatoes, crispy roasted potatoes, feta potatoes, Mediterranean side dish, roasted potatoes recipe