Quick Smashed Greek Potatoes with Feta and Rosemary

Servings :

Total Time:

4 people

32 minutes


8-12 medium potatoes King Edward or any potatoes suitable for roasting 200 g | 7oz feta cheese crumbled 3 tbsp small capers or sliced black olives 2 large garlic cloves sliced 1 red onion sliced into very thin rounds small rosemary sprig torn 1 lemon cut into quarters olive oil to drizzle salt and pepper to season

Step 1

– Preheat the oven to 200C (400F). Drizzle a large skillet or roasting tray with a little olive oil.

Step 2

– Rinse the potatoes and then pierce them all over with the tip of a sharp knife.

Step 3

– Place in a microwaveable bowl, cover with two sheets of damp paper towel and microwave on full power for 7-12 minutes. You may need to do this in batches depending on your microwave’s capacity.

Step 4

– Check the potatoes after 7 minutes. If you can easily pierce them with a knife, take them out now otherwise continue to cook.

Step 5

– Place the potatoes in the skillet or tray and smash them using a potato masher. You want to expose some of the flesh but for the potatoes to keep their shape.

Step 6

– Drizzle with olive oil and season with salt and pepper. Scatter the garlic and rosemary over the potatoes and nestle the lemon wedges among them.

Step 7

– Cook for 10 minutes until the skin starts to colour.

Step 8

– Add the crumbled feta, onion and capers and return to the oven for a further 5 minutes.

Step 9

– Squeeze some of the roasted lemons over them and serve immediately.

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