Print

Quick Smashed Greek Potatoes with Feta and Rosemary Recipe

Print Recipe

★★★★★

4.6 from 55 reviews

This recipe for Quick Smashed Greek Potatoes with Feta and Rosemary offers a delightful combination of crispy smashed potatoes, tangy feta cheese, aromatic rosemary, and fresh lemon. Ideal as a flavorful side dish, it uses a simple microwave pre-cooking step followed by oven roasting or air frying to achieve golden, crispy potatoes infused with bold Mediterranean flavors.

Ingredients

Scale

Potatoes

  • 8–12 medium roasting potatoes

Cheese and garnish

  • 200 g (7 oz) feta cheese, crumbled
  • 3 tbsp small capers or sliced black olives
  • 1 red onion, sliced into very thin rounds

Herbs and aromatics

  • 1 small rosemary sprig, torn
  • 2 large whole cloves of garlic, sliced

Others

  • 1 lemon, cut into quarters
  • Olive oil to drizzle
  • Salt and pepper to season

Instructions

  1. Preheat oven and prepare skillet: Preheat the oven to 200°C (400°F). Drizzle olive oil over a large skillet or roasting tray to prevent sticking.
  2. Prepare potatoes for cooking: Rinse the potatoes thoroughly and pierce them all over with a sharp knife tip to allow steam to escape during cooking.
  3. Microwave the potatoes: Place the potatoes in a microwave-safe bowl and cover with two sheets of damp paper towel. Microwave on full power for 7-12 minutes, checking at 7 minutes to test tenderness with a knife.
  4. Check doneness: If potatoes are easily pierced, remove from microwave; if not, continue cooking until tender but not overdone.
  5. Smash the potatoes: Transfer potatoes to the oiled skillet or roasting tray and gently smash them using a potato masher, exposing some flesh but keeping their overall shape intact.
  6. Season and add aromatics: Drizzle olive oil over the smashed potatoes, season with salt and pepper, then scatter sliced garlic and torn rosemary on top. Nestle lemon wedges among the potatoes.
  7. Roast the potatoes: Place the skillet or tray in the oven and roast for 10 minutes until the potato skins begin to color and crisp.
  8. Add feta and finish roasting: Remove the skillet briefly, sprinkle crumbled feta, sliced red onion, and capers over the potatoes, then return to the oven for a further 5 minutes to warm the toppings.
  9. Serve with fresh lemon juice: Squeeze fresh juice from the roasted lemon wedges over the potatoes for a bright finish and serve immediately.
  10. Alternative air fryer method: Instead of using the oven, after microwaving and smashing the potatoes, place them directly in the air fryer basket. Drizzle with oil, season, add garlic, rosemary, and lemon wedges, then air fry until crispy. Add feta, onion, and capers towards the end, then continue air frying briefly. Finish with squeezed lemon juice before serving.

Notes

  • Microwave times may vary depending on the size and power of your microwave; adjust accordingly to ensure potatoes are tender but not overcooked before smashing.
  • If you prefer a smokier flavor, consider using smoked paprika sprinkled on the potatoes before roasting.
  • Capers can be substituted with sliced black olives for a milder taste.
  • The recipe can be prepared in an air fryer for a crispier texture and faster cooking time.
  • Use a potato variety suitable for roasting and smashing, such as Yukon gold or red potatoes, for the best texture.

Keywords: Greek smashed potatoes, feta potatoes, rosemary potatoes, roasted potatoes, Mediterranean side dish, quick smashed potatoes

Find it online: https://ellaeatsdaily.com/quick-smashed-greek-potatoes-with-feta-and-rosemary-recipe/