Quick Smashed Greek Potatoes with Feta, Rosemary, and Lemon Recipe
These quick smashed Greek potatoes with feta and rosemary offer a delicious Mediterranean-inspired side dish that's bursting with flavor and requires minimal effort. Tender microwaved potatoes are smashed and roasted with fragrant rosemary, garlic, and tangy lemon, then topped with salty feta, capers, and sweet red onions for an irresistible combination.
- Prep Time: 7 minutes
- Cook Time: 25 minutes
- Total Time: 32 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
Potatoes
- 8-12 medium roasting potatoes
Toppings
- 200 g (7 oz) 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
Seasoning
- Olive oil, to drizzle
- Salt and pepper, to season
Instructions
- Preheat Oven: Preheat your oven to 200°C (400°F). Drizzle a large skillet or roasting tray with a little olive oil to prepare for roasting.
- Prepare Potatoes: Rinse the potatoes thoroughly and pierce them all over with the tip of a sharp knife to allow steam to escape during cooking.
- Microwave Potatoes: Place the potatoes in a microwave-safe bowl, cover with two damp paper towels, and microwave on full power for 7-12 minutes. Check after 7 minutes by piercing with a knife; if tender, remove, otherwise continue microwaving as needed.
- Smashed Potatoes: Transfer the cooked potatoes to the oiled skillet or tray, then gently smash each potato with a potato masher to expose some flesh but keep their overall shape intact.
- Season and Add Herbs: Drizzle the smashed potatoes with olive oil and season generously with salt and pepper. Scatter the sliced garlic and torn rosemary over the potatoes, and tuck the lemon wedges amongst them.
- Initial Roasting: Roast in the oven for 10 minutes, allowing the potato skins to start coloring and crisping.
- Add Toppings: Remove the tray, then scatter the crumbled feta, thinly sliced red onion, and capers or olives on top of the potatoes. Return to the oven for an additional 5 minutes until the cheese softens and the onions slightly wilt.
- Finish and Serve: Squeeze fresh lemon juice over the roasted potatoes from the lemon wedges. Serve immediately while warm for maximum flavor and texture.
- Air Fryer Variation: Instead of roasting in the oven, place the smashed potatoes directly in an air fryer basket and follow the same seasoning and topping procedure. Cook according to your air fryer’s temperature and timing, checking for crispy, golden edges.
Notes
- Microwaving the potatoes before roasting helps to speed up the cooking process, ensuring a soft interior and crispy exterior.
- You can substitute capers with black olives for a milder salty flavor.
- For extra crispiness, drizzle more olive oil over the potatoes before roasting or air frying.
- Use a sharp knife to pierce the potatoes deeply so they cook evenly in the microwave.
- This recipe works well with fingerling or new potatoes as alternative varieties.
- Adjust garlic amount to taste if you prefer a stronger or milder garlic flavor.
