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–+ servings

Quick smashed Greek potatoes with feta and rosemary

A simple and flavorful side dish featuring tender smashed potatoes topped with creamy feta cheese and aromatic rosemary.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Greek
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Potatoes
  • 2 pounds baby potatoes or small Yukon gold potatoes
Feta and Seasoning
  • 1 cup crumbled feta cheese for topping
  • 2 tablespoons fresh rosemary chopped
  • 3 tablespoons olive oil for drizzling
  • 1 teaspoon salt to taste
  • 1/2 teaspoon black pepper to taste

Method
 

Prepare the Potatoes
  1. Place the baby potatoes in a large pot and cover with water. Add a pinch of salt and bring to a boil.
  2. Cook the potatoes for about 15 minutes or until tender when pierced with a fork. Drain in a colander.
Smash and Season
  1. Preheat the oven to 425°F (220°C).
  2. On a baking sheet, place the drained potatoes and gently smash each one with a fork until flattened but still intact.
  3. Drizzle the smashed potatoes with olive oil, and sprinkle with salt, pepper, and chopped rosemary.
Bake and Serve
  1. Bake in the preheated oven for 15-20 minutes or until crispy and golden brown.
  2. Remove from the oven and top with crumbled feta cheese before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 35gProtein: 6gFat: 10gSaturated Fat: 3gFiber: 4gSugar: 1g

Notes

These potatoes can be served warm or at room temperature. Adjust the amount of feta and rosemary according to your taste preference.

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