Smashed Potatoes with Feta

These Greek Smashed Potatoes with Feta bring together crispy edges and fluffy centers with bursts of creamy and tangy flavors. They make a wonderful side dish that pairs beautifully with grilled meats or a fresh salad for a light lunch. The combination of herbs, garlic, and lemon lifts the humble potato into something really special.

I first made these during a family dinner and everyone raved about how easy and delicious they were. Now they often request them when I am planning a meal.

Ingredients

• Four medium roasting or Yukon Gold potatoes: give fluffy insides and crisp up nicely on the outside. Choose firm potatoes without bruises for the best texture
• One pound baby potatoes: a great substitute if you prefer smaller bites that cook evenly and look charming on the plate
• One cup of feta cheese: adds creamy saltiness and authentic Greek flavor. Look for high quality varieties that are crumbly and tangy
• Half a cup of manouri or soft goat cheese: brings a rich creaminess and mild tang to balance the tastes
• Two tablespoons of capers or black olives: introduce a bright briny punch that contrasts with the creamy cheeses
• Half a cup of olives: of any variety add a salty bite and enhance the Mediterranean profile
• Four cloves of garlic: sliced thick to roast until mellow and fragrant
• One medium red onion: adds natural sweetness and depth
• Two medium shallots: can be used for a milder, sweeter taste if preferred
• Two tablespoons of fresh rosemary: lend an aromatic piney fragrance that makes this dish memorable
• One medium lemon: cut into wedges to squeeze fresh juice on top for a zesty kick
• Quarter cup of olive oil: for drizzling to get the perfect crispiness and golden color
• Salt and pepper to taste: are essential to bring out all the flavors

Instructions

Preparation:

Start by rinsing the medium roasting or Yukon Gold potatoes thoroughly under cold water to remove any dirt. Pierce each potato several times with a fork so steam can escape while cooking. Microwave the potatoes on high for 7 to 12 minutes depending on their size until they are soft and easily pierced with a knife. Let them cool enough to handle gently.

Smashed and Seasoned:

Transfer the cooled potatoes onto a roasting tray or inside a large ovenproof skillet. Use the bottom of a potato masher or a heavy glass to gently press down on each potato until the skins break open and the fluffy flesh starts showing through but the potato remains mostly intact. This creates extra surface area that crisps up beautifully.

Adding Flavors:

Drizzle the quarter cup of olive oil evenly over the smashed potatoes. Sprinkle salt and pepper according to your taste. Scatter thick garlic slices and fresh rosemary sprigs over the top. Nestle lemon wedges around and between the potatoes so their juice can infuse as they roast.

Roasting:

Preheat the oven to 200 degrees Celsius which is approximately 400 degrees Fahrenheit. Place the tray or skillet in the oven and roast the potatoes for about 10 minutes until the edges turn golden and crispy.

Cheese and Finish:

Remove the potatoes from the oven. Sprinkle the crumbled feta cheese, finely chopped red onion, and capers on top. Return to the oven for another 5 to 7 minutes to allow the cheese to warm and soften slightly.

Serving:

Once out of the oven, squeeze the roasted lemon wedges over the smashed potatoes. Serve immediately while warm for best texture and flavor.

My favorite part is the rosemary and garlic combination. Whenever I smell those roasting, I am instantly transported back to family dinners. The tang of the feta with lemon never fails to brighten the whole plate and make this simple dish feel festive.

Storage Tips

Leftovers keep well in an airtight container in the refrigerator for up to three days. Reheat in the oven at 180 degrees Celsius for about 10 minutes to regain crispiness instead of microwaving, which tends to make them soggy.

Ingredient Substitutions

If you cannot find manouri cheese, soft goat cheese works wonderfully as a creamy alternative. Instead of capers, use green or Kalamata olives for a different but equally delicious briny note. Sweet onions can replace the red onion for a gentler flavor.

Serving Suggestions

These potatoes pair beautifully with grilled chicken or lamb. Add a fresh green salad or some roasted vegetables for a balanced Mediterranean inspired meal. A dollop of Greek yogurt on the side adds extra creaminess and cooling contrast.

Serve these smashed potatoes warm for the best texture and flavor. They make a simple but impressive side that elevates any meal.

Common Questions About Recipes

→ What type of potatoes work best?

Medium roasting potatoes or Yukon Golds deliver a fluffy texture ideal for smashing. Baby potatoes can be used for smaller servings.

→ How is crispiness achieved?

Drizzling olive oil and roasting the smashed potatoes at a high temperature creates golden, crispy edges.

→ Can I substitute the cheeses?

Yes, Manouri or soft goat cheese offers a creamy alternative that blends well with feta flavors.

→ What herbs enhance this dish?

Fresh rosemary is the primary herb, adding a fragrant aroma that complements the potatoes perfectly.

→ How is the lemon used?

Lemon wedges are roasted alongside and then squeezed on top to add a bright, zesty finish.

→ Are olives necessary?

Olives and capers introduce a briny depth but can be adjusted or omitted based on preference.