Quick smashed Greek potatoes with feta and rosemary

1. Preheat the oven to 200C (400F). Drizzle a large skillet or roasting tray with a little olive oil.
2. Rinse the potatoes and then pierce them all over with the tip of a sharp knife.
3. Place in a microwaveable bowl, cover with two sheets of damp paper towel and microwave on full power for 7-12 minutes. You may need to do this in batches depending on your microwave's capacity.
4. Check the potatoes after 7 minutes. If you can easily pierce them with a knife, take them out now otherwise continue to cook.
5. Place the potatoes in the skillet or tray and smash them using a potato masher. You want to expose some of the flesh but for the potatoes to keep their shape.
6. Drizzle with olive oil and season with salt and pepper. Scatter the garlic and rosemary over the potatoes and nestle the lemon wedges among them.
7. Cook for 10 minutes until the skin starts to colour.
8. Add the crumbled feta, onion and capers and return to the oven for a further 5 minutes.
9. Squeeze some of the fresh lemon juice from the roasted lemons over them and serve immediately.

Air fryer instructions

1. As above, but instead of placing the potatoes in a skillet or tray, place them directly in your air fryer basket and then follow the rest of the instructions.