Quick smashed Greek potatoes with feta and rosemary
User Reviews
4.9
Quick smashed Greek potatoes with feta and rosemary
Description
Quick smashed Greek potatoes start by microwaving medium roasting potatoes until just tender. Piercing them before cooking helps steam through evenly. The potatoes are then lightly smashed to expose some flesh but keep their shape, allowing crispy edges after roasting. Olive oil, salt, and pepper coat the potatoes, while large sliced garlic and torn rosemary impart aroma and flavor during the initial roasting stage.
After skin coloration, crumbled salty feta cheese, thinly sliced red onion, and capers are added on top before returning to the oven briefly. This step softens the feta and onion slightly while blending the sharp briny notes into the potatoes. Lemon wedges roasted alongside infuse subtle citrus, and fresh lemon juice is squeezed over before serving to add a bright acidic contrast to the creamy, tender potato and cheese.
This dish suits a Mediterranean-inspired meal as a flavorful side with grilled meats, fish, or as a vegetarian option. The balance of crispy edges, soft centers, creamy cheese, and fresh herbs makes it appealing for those seeking a textural and flavor contrast. Portioning about 2-3 potatoes per person is recommended to complement main dishes without overwhelming.
Ingredients
- 8-12 potato roasting potatoes, medium
- 200 g feta cheese crumbled
- 3 tbsp caper small, or sliced black olives
- 2 garlic sliced, large whole cloves
- 1 red onion sliced into very thin rounds
- rosemary torn, small sprig
- 1 lemon cut into quarters
- olive oil to drizzle
- salt to season
- black pepper to season
Instructions
- Preheat the oven to 200C (400F). Drizzle a large skillet or roasting tray with a little olive oil.
- Rinse the potatoes and then pierce them all over with the tip of a sharp knife.
- 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.
- Check the potatoes after 7 minutes. If you can easily pierce them with a knife, take them out now otherwise continue to cook.
- 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.
- 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.
- Cook for 10 minutes until the skin starts to colour.
- Add the crumbled feta, onion and capers and return to the oven for a further 5 minutes.
- Squeeze some of the fresh lemon juice from the roasted lemons over them and serve immediately.
Air fryer instructions
- 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.
Notes
- Estimate 2 to 3 medium roasting potatoes per person for a satisfying side dish portion.
- Microwave times vary; potatoes should be pierced and checked after 7 minutes, cooking longer only if needed until easily pierced.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 479 kcal
% Daily Value*
| Calories | 479kcal | 24% |
| Carbohydrates | 80g | 27% |
| Protein | 16g | 32% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 45mg | 15% |
| Sodium | 690mg | 29% |
| Potassium | 1870mg | 40% |
| Fiber | 10g | 40% |
| Sugar | 4g | 8% |
| Vitamin A | 249IU | 5% |
| Vitamin C | 99mg | 110% |
| Calcium | 311mg | 31% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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