Quick Smashed Greek Potatoes with Feta, Rosemary, and Lemon Recipe
This Quick Smashed Greek Potatoes recipe combines tender, microwave-cooked potatoes smashed and roasted with fragrant rosemary, garlic, and tangy lemon, then topped with salty feta, capers, and thinly sliced red onion for a flavorful Mediterranean-inspired side dish that’s easy and fast to prepare.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4-6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
Scale
Potatoes
- 8–12 medium roasting potatoes
Toppings & Flavorings
- 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
Other
- Olive oil, to drizzle
- Salt, to season
- Pepper, to season
Instructions
- Preheat oven: Preheat your oven to 200°C (400°F) and drizzle a large skillet or roasting tray with a little olive oil to prevent sticking.
- Prepare potatoes: Rinse the potatoes thoroughly. Pierce each potato all over with the tip of a sharp knife to allow steam to escape.
- Microwave potatoes: Place the potatoes in a microwaveable bowl and cover with two sheets of damp paper towel. Microwave on full power for 7-12 minutes, checking after 7 minutes by piercing with a knife for doneness.
- Smash potatoes: Transfer the microwaved potatoes to the oiled skillet or roasting tray and gently smash each one with a potato masher to expose some flesh while keeping the shape intact.
- Season and flavor: Drizzle the smashed potatoes with olive oil, season generously with salt and pepper, scatter the sliced garlic and torn rosemary sprigs over them, and nestle lemon wedges among the potatoes.
- Roast potatoes: Place the skillet or tray in the oven and roast for 10 minutes until the potato skins begin to color and crisp.
- Add feta and toppings: Remove from oven, scatter the crumbled feta, thinly sliced red onion, and capers evenly over the potatoes, then return to the oven for an additional 5 minutes to warm through and slightly melt the feta.
- Finish and serve: Squeeze the roasted lemon wedges over the potatoes for a burst of fresh citrus flavor and serve immediately while warm.
- Air fryer option: Instead of transferring the smashed potatoes to the oven tray, place them directly into your air fryer basket and follow the same roasting and topping steps, adjusting cook times if necessary according to your air fryer model.
Notes
- You can use either capers or black olives depending on your taste preference.
- Microwaving the potatoes before smashing speeds up the cooking process and ensures tenderness inside.
- Be gentle when smashing the potatoes so they remain in one piece for an appealing rustic presentation.
- Adjust salt seasoning carefully as feta and capers add saltiness to the dish.
- If you don’t have a microwave, you can boil the potatoes until tender, but cooking time will increase.
- Air fryer cooking times may vary, so monitor the potatoes to avoid overcooking or burning.
Keywords: Greek potatoes, smashed potatoes, roasted potatoes, feta cheese, rosemary, Mediterranean side dish, quick potato recipe
