Description
Crispy smashed potatoes roasted with olive oil, rosemary, garlic, and red onion, then finished with crumbled feta, capers, and fresh lemon for a Greek-inspired side dish.
Ingredients
- 8–12 medium roasting potatoes
- 200 g (7 oz) feta cheese, crumbled
- 3 tablespoons small capers or sliced black olives
- 2 large garlic cloves, sliced
- 1 red onion, sliced into very thin rounds
- 1 small rosemary sprig, torn
- 1 lemon, cut into quarters
- Olive oil, for drizzling
- Salt and black pepper, to season
Instructions
- Preheat oven to 220°C (425°F) and line a large baking tray with parchment paper.
- Place potatoes in a pot of salted water and bring to a boil. Simmer for 15–20 minutes until just fork-tender. Drain well.
- Transfer potatoes to the baking tray and gently smash each one using the bottom of a glass.
- Drizzle generously with olive oil and season with salt and pepper.
- Roast for 25–30 minutes, turning once, until golden and crispy.
- Scatter garlic, red onion, rosemary, capers or olives, and feta over the potatoes.
- Return to the oven for 10–15 minutes until feta softens and onions lightly caramelize.
- Finish with fresh lemon juice before serving.
Notes
- Use waxy or baby potatoes for the crispiest results.
- Do not overcrowd the pan to ensure even browning.
- Reheat leftovers in the oven to restore crisp edges.
- Add a final drizzle of olive oil and lemon after reheating.
- Prep Time: 15 minutes
- Cook Time: 45 minutes