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Greek Potatoes with Feta and Rosemary

Crispy smashed potatoes roasted with olive oil and lemon, topped with feta cheese, red onions, capers, and fresh rosemary.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Appetizer, Side Dish
Cuisine: Greek, Mediterranean
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 2 lbs baby Yukon Gold potatoes washed
  • 0.33 cup extra virgin olive oil
  • 3 cloves garlic minced
  • 1 tbsp lemon juice freshly squeezed
  • 1 tsp salt plus more for boiling water
  • 0.5 tsp black pepper cracked
Toppings
  • 0.5 cup feta cheese crumbled from block
  • 0.25 cup red onion thinly sliced rings
  • 2 tbsp capers drained
  • 3 sprigs fresh rosemary
  • 1 lemon cut into wedges for serving

Equipment

  • Large pot
  • Baking sheet or Cast Iron Skillet
  • Colander

Method
 

  1. Place potatoes in a large pot, cover with water, add salt, and bring to a boil. Cook 15-20 mins until fork-tender.
  2. Drain potatoes and let them steam dry in the colander for 5 minutes.
  3. Preheat oven to 425°F (220°C). Transfer potatoes to a baking sheet or skillet.
  4. Smash each potato gently with the bottom of a glass until flattened but intact.
  5. Whisk olive oil, garlic, lemon juice, salt, and pepper. Drizzle over the potatoes.
  6. Roast for 25-30 minutes until edges are crispy and golden brown.
  7. Remove from oven. Immediately top with red onion, feta, capers, and rosemary.
  8. Serve hot with extra lemon wedges.

Notes

Use a block of feta for the best creamy texture.