Smashed Potatoes with Feta (Printer-Friendly Version)
Fluffy smashed potatoes with creamy feta, garlic, and rosemary for a flavorful Greek-inspired side.
# What You'll Need:
→ Potatoes
01 -
4 medium Yukon Gold or roasting potatoes
02 -
1 pound baby potatoes (optional substitute)
→ Cheeses and Toppings
03 -
1 cup crumbled feta cheese
04 -
1/2 cup Manouri or soft goat cheese
05 -
2 tablespoons capers or black olives
06 -
1/2 cup assorted olives
→ Aromatics and Flavorings
07 -
4 cloves garlic, sliced thick
08 -
1 medium red onion, thinly sliced
09 -
2 medium shallots, sliced
10 -
2 tablespoons fresh rosemary, chopped
11 -
1 medium lemon, cut into wedges
→ Cooking Essentials
12 -
1/4 cup olive oil
13 -
Salt, to taste
14 -
Black pepper, to taste
# Steps to Follow:
01 -
Rinse the medium Yukon Gold or roasting potatoes under cold water and pierce each several times. Microwave on high for 7 to 12 minutes until tender when pierced with a fork.
02 -
Transfer cooled potatoes to a roasting tray or large skillet. Gently press down on each potato with a potato masher until the flesh is exposed and fluffy.
03 -
Drizzle olive oil evenly over the smashed potatoes. Season generously with salt and black pepper. Distribute garlic slices, fresh rosemary, and lemon wedges among the potatoes.
04 -
Preheat the oven to 400°F (200°C). Roast the potatoes for 10 minutes until golden and crisp on the edges.
05 -
Remove the tray from the oven. Sprinkle crumbled feta, red onion slices, and capers over the potatoes. Return to the oven and roast for an additional 5 to 7 minutes until cheeses are warmed through.
06 -
Squeeze roasted lemon wedges over the potatoes for added zest. Serve immediately while warm.
# Additional Tips:
01 -
Microwaving the potatoes before roasting reduces cooking time and ensures a fluffy interior.