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–+ servings

Quick smashed Greek potatoes with feta and rosemary

A delicious and easy-to-make side dish featuring tender smashed potatoes topped with feta cheese and fresh rosemary.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 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
  • 1 teaspoon garlic powder optional
  • 1 teaspoon salt to taste
  • 1/2 teaspoon black pepper to taste
  • 3 tablespoons olive oil for drizzling

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 15-20 minutes, or until fork-tender.
Smash and Season
  1. Preheat the oven to 425°F (220°C).
  2. Drain the potatoes and let them cool slightly. On a baking sheet, gently smash each potato with a fork.
  3. Drizzle the smashed potatoes with olive oil, and sprinkle with garlic powder, salt, pepper, and chopped rosemary.
Bake and Serve
  1. Bake in the preheated oven for 15 minutes, or until golden and crispy.
  2. Remove from the oven and sprinkle with crumbled feta cheese before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 36gProtein: 6gFat: 10gSaturated Fat: 3gFiber: 4gSugar: 1g

Notes

These potatoes are best served hot and can be garnished with additional rosemary if desired.

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