Name: Quick Smashed Greek Potatoes with Feta, Rosemary, and Lemon Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Greek
Ingredients: 8-12 medium roasting potatoes; 200 g (7 oz) crumbled feta cheese; 3 tbsp small capers or sliced black olives; 2 large whole cloves of garlic, sliced; 1 red onion, sliced into very thin rounds; 1 small rosemary sprig, torn; 1 lemon, cut into quarters; Olive oil, to drizzle; Salt, to season; Pepper, to season

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Introduction

These quick smashed Greek potatoes are a delicious blend of crispy skin, tender inside, and vibrant Mediterranean flavors. Topped with feta, rosemary, and a hint of lemon, they make a perfect side dish for any meal.

The dish shows many smashed golden-brown roasted potatoes with crispy edges forming the main layer, spread out evenly. On top of the potatoes are thin purple rings of raw red onion scattered all over. Tiny dark green capers are sprinkled across the dish, bringing small pops of color. Small white pieces of soft cheese are crumbled over the top, adding a creamy contrast. Bright green rosemary sprigs are placed sparingly among the potatoes and toppings, giving a fresh look. Some half lemon wedges with charred marks sit on the potatoes, adding a bright yellow touch alongside the browned textures. The whole dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8-12 medium roasting potatoes
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
Olive oil, for drizzling
Salt and pepper, to season

Instructions

Step 1: Preheat the oven to 200°C (400°F) and drizzle a large skillet or roasting tray with a little olive oil.
Step 2: Rinse the potatoes and pierce them all over with the tip of a sharp knife.
Step 3: Place the potatoes in a microwaveable bowl, cover with two sheets of damp paper towel, and microwave on full power for 7 to 12 minutes. Depending on your microwave, you may need to cook them in batches.
Step 4: Check the potatoes after 7 minutes by piercing with a knife; if tender, remove them, otherwise continue cooking until soft.
Step 5: Arrange the potatoes in the oiled skillet or tray and gently smash them using a potato masher, exposing the flesh but keeping their shape.
Step 6: Drizzle olive oil over the smashed potatoes, season with salt and pepper, then scatter the sliced garlic and torn rosemary on top. Nestle the lemon wedges among the potatoes.
Step 7: Bake for 10 minutes until the skins start to brown and crisp.
Step 8: Add the crumbled feta, sliced onion, and capers, then return to the oven for an additional 5 minutes.
Step 9: Squeeze fresh juice from the roasted lemon wedges over the potatoes and serve immediately.
Step 10 (Air fryer option): Instead of using the skillet, place the smashed potatoes directly into your air fryer basket and proceed with the same steps for seasoning, topping, and cooking.

Tips & Variations

Use baby potatoes for a quicker cooking time and a more delicate texture.
Substitute capers with green olives for a milder salty bite.
For extra crispiness, finish under the broiler for 2-3 minutes before serving.
Add a sprinkle of smoked paprika or chili flakes for a spicy twist.
Fresh herbs like thyme or oregano can replace rosemary for a different flavor profile.

Storage

Store any leftover potatoes in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or air fryer to retain crispiness. Avoid microwaving to keep the skin from becoming soggy.

How to Serve

This image shows a close-up of roasted smashed potatoes with several layers of ingredients. The base layer is made of golden brown, crispy smashed potatoes with a rough, cracked texture. Scattered on top are thin rings of purple-red onion, adding a pop of color and softness. Small white crumbles of cheese are dotted around, contrasting with the potatoes and onions. Green rosemary sprigs and small capers are spread evenly across the dish, adding texture and color variation. There are also a few roasted garlic cloves and a halved lemon piece with a slightly charred surface nestled among the potatoes. The entire dish rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

Yes, roasting potatoes work best for their texture, but Yukon Gold or red potatoes will also yield good results. Avoid waxy potatoes as they may not smash well.

Is it necessary to microwave the potatoes before smashing?

Microwaving speeds up the cooking process by softening the potatoes quickly. You can boil them if preferred, but microwaving saves time and retains the shape better for smashing.