Crispy Smashed Potatoes Feta

These Greek-inspired smashed potatoes offer a wonderful balance of crispy edges and fluffy interiors with a creamy, salty topping that elevates the humble potato to a crowd-pleasing side dish. They work beautifully alongside grilled meats or a fresh salad, making them a versatile addition to your meal rotation.

I first made these when friends came over unexpectedly and this dish stole the show. Now it’s a fixture whenever I want to impress without spending hours in the kitchen.

Ingredients

• Potatoes: Four medium roasting or Yukon Gold potatoes these give you fluffy interiors that smash beautifully
• Baby potatoes: One pound a handy substitute if you prefer smaller bites
• Feta cheese: One cup adds a creamy, salty tang to contrast the crispy potatoes
• Manouri or soft goat cheese: Half a cup for a milder, rich twist on the feta
• Capers or black olives: Two tablespoons deliver a sharp briny pop that wakes up the dish
• Olives: Half a cup any variety works, opt for quality olives for best taste
• Garlic: Four cloves sliced thick garlic roasts into mellow sweetness that enhances the whole plate
• Red onion: One medium brings gentle sweetness and a little crunch
• Shallots: Two medium great if you want a subtler, sweeter onion flavor
• Fresh rosemary: Two tablespoons aromatic and bright, this herb complements the potatoes perfectly
• Lemon: One medium cut into wedges for zesty brightness to finish
• Olive oil: A quarter cup essential for crisping and flavor
• Salt and pepper: To taste don’t skimp here seasoning is key

Instructions

Preparation:

Start by rinsing your chosen potatoes under cold water to remove dirt. Pierce each potato a few times with a fork to allow steam to escape. Microwave them on high for 7 to 12 minutes until they’re soft through when pierced with a knife. Let them cool briefly before handling.

Smashed and Seasoned:

Transfer the cooled potatoes to a roasting tray or large skillet. Using the bottom of a potato masher or a heavy flat surface, gently press down on each potato until you see the fluffy flesh peek through the skin. Be careful not to mash them completely flat; you want some texture.

Add Aromatics and Oil:

Drizzle olive oil generously over the smashed potatoes so they crisp up nicely. Sprinkle salt and freshly ground pepper evenly. Scatter thick slices of garlic and sprigs of rosemary across the tray. Nestle lemon wedges between the potatoes to lend their citrus aroma while roasting.

Oven Roast:

Preheat your oven to 200 degrees Celsius or 400 degrees Fahrenheit. Place the tray in the oven and roast for about 10 minutes until the edges of the potatoes turn golden and crisp. Keep an eye on them to prevent burning.

Finish with Toppings:

Remove the tray and sprinkle crumbled feta, sliced red onion, and capers evenly over the potatoes. Return the tray to the oven and roast for an additional 5 to 7 minutes. This step warms the cheese and softens the onions slightly.

Final Touch and Serve:

Once out of the oven, squeeze the roasted lemon wedges over the potatoes for a fresh burst of acidity. Serve immediately to enjoy the contrast of crispy, fluffy, creamy, and tangy flavors.

The feta cheese is one of my favorite touches here it adds a creamy texture and salty brightness that contrasts so well with the crispy potatoes. I still remember a family gathering when these were polished off first because everyone loved the hint of lemon and rosemary that made them so fresh and fragrant.

Storage Tips

If you have any leftovers, store them in an airtight container in the refrigerator for up to three days. To reheat, place them on a baking tray and warm in a 350degree oven until heated through to keep the potatoes crisp. Avoid microwaving as this softens the texture.

Ingredient Substitutions

You can swap Yukon Gold for red potatoes or fingerlings if desired but keep in mind that waxier varieties might not fluff as nicely when smashed. For cheese, halloumi or ricotta salata can be interesting alternatives to feta and manouri, maintaining that Greekinspired flavor. If you want a milder brine, green olives are a bright substitution for black ones.

Serving Suggestions

These smashed potatoes make a fantastic side for Greekstyle grilled chicken or lamb. Pairing with a simple tzatziki sauce adds a cooling contrast. For a vegetarian meal, serve alongside a hearty salad with cucumbers, tomatoes, and olives to keep the Mediterranean spirit going.

These smashed potatoes are an easy impressive side that balances crisp texture and bright Mediterranean flavors. Serve hot and enjoy.

Common Questions About Recipes

→ What type of potatoes work best for smashing?

Medium roasting potatoes or Yukon Gold are ideal for a fluffy interior and crisp exterior when smashed and roasted.

→ Can I use baby potatoes instead?

Yes, baby potatoes are a great alternative and produce a similar texture suitable for smashing.

→ How do I achieve crispy edges on the potatoes?

Drizzling olive oil generously before roasting and allowing the potatoes to roast uncovered at high heat ensures crispy edges.

→ What does feta add to the dish?

Feta offers a creamy, salty element that contrasts nicely with the crisp potatoes and fresh herbs.

→ Can I substitute other cheeses for feta?

Soft cheeses like Manouri or goat cheese can be used for a milder, creamy topping with a different flavor profile.

→ Is it necessary to microwave the potatoes before roasting?

Microwaving softens the potatoes quickly, reducing overall cooking time and ensuring a tender inside when smashed.