DisclaimerTerms Of UseGDPR PolicyCookie Policy

savoryspiral

Smashed Greek Potatoes with Feta Delightful Side Dish

by
- 2 pounds baby potatoes - 4 tablespoons olive oil - 2 teaspoons dried oregano - 1 teaspoon garlic powder - Salt and pepper to taste - 1 cup crumbled feta cheese - 1/2 cup kalamata olives, pitted and sliced - 1/4 cup fresh parsley, chopped - Zest of 1 lemon - Juice of 1 lemon To make great smashed Greek potatoes, you need the best ingredients. Start with baby potatoes. Look for smooth, firm potatoes without any dark spots. They should feel heavy for their size. This shows they are fresh and full of moisture. When it comes to feta cheese, opt for authentic Greek feta. It has a creamy texture and a rich flavor. Check the label for sheep's milk or a mix of sheep and goat's milk. This will give you the best taste for your dish. You can make this dish even better with some extra herbs. Try adding fresh dill or mint for a twist. These herbs pair well with the feta and olives. For toppings, consider adding roasted red peppers or sun-dried tomatoes. They bring more color and flavor to the dish. Feel free to get creative with what you have on hand! For the full recipe, check out the instructions provided above. Preparing the Potatoes Start by washing 2 pounds of baby potatoes. Place them in a large pot and cover with water. Add a good pinch of salt to the water. Bring it to a boil. Cook for about 15 to 20 minutes. The potatoes should be fork-tender. Once cooked, drain them and let them cool for a bit. Making the Smashing Mixture While the potatoes cool, grab a small bowl. Mix 4 tablespoons of olive oil, 2 teaspoons of dried oregano, 1 teaspoon of garlic powder, salt, and pepper. This mixture adds a lot of flavor to the potatoes. Preheating the Oven Preheat your oven to 425°F (220°C). This temperature helps achieve crispy, golden edges on the potatoes. Proper Smashing Technique Once the potatoes are cool enough to handle, place them on a lined baking sheet. Use the bottom of a cup or a fork to gently smash each potato. Flatten them but keep them intact. This allows the edges to crisp up nicely while baking. Adding Feta and Olives After baking for about 25 to 30 minutes, take the potatoes out of the oven. Sprinkle 1 cup of crumbled feta cheese and 1/2 cup of sliced kalamata olives over the tops. Return them to the oven for an extra 5 to 7 minutes to warm the cheese. Drizzling Lemon Juice Once the potatoes are out of the oven, drizzle fresh lemon juice over them. Add some lemon zest and chopped parsley as well. This will give the dish a bright, fresh taste. For the full recipe, check the earlier section. To ensure even cooking, start with uniform baby potatoes. This helps them cook at the same rate. Boil them until fork-tender, which usually takes 15 to 20 minutes. After boiling, let them cool slightly before smashing. This keeps them from falling apart. For perfect crispiness, brush the smashed potatoes with olive oil. Bake them at 425°F until golden, about 25 to 30 minutes. Smashed Greek potatoes pair well with grilled chicken or fish for a full meal. They also match nicely with a fresh Greek salad, adding a nice balance. For beverages, try a crisp white wine like Sauvignon Blanc. Alternatively, serve with sparkling water, which brightens the meal. For creative plating, use a large platter to showcase the potatoes. Arrange them in a circle for a fun look. Garnishing is key! Sprinkle chopped parsley and lemon zest on top for color and flavor. Add lemon wedges around the platter for extra flair. This will invite your guests to dive in and enjoy! {{image_2}} You can change the cheese to make this dish your own. Try using goat cheese or ricotta for a different taste. Each cheese brings its own flavor and creaminess. You can also swap baby potatoes for sweet potatoes for a sweeter, healthier option. The cooking method stays the same, but the taste will be unique. For a vegan version, replace feta cheese with a plant-based cheese. Nutritional yeast can also add a cheesy flavor without dairy. If you need gluten-free options, this recipe is naturally gluten-free! Just ensure that any additional toppings are also gluten-free, like olives and spices. Add local spices to give your potatoes a new flavor. For example, try adding smoked paprika for a bit of warmth. You can also use seasonal ingredients like roasted garlic or fresh herbs. These small changes can make the dish fit any time of year or occasion. For the full recipe, check out the detailed instructions provided above. To keep your smashed Greek potatoes fresh, store them in an airtight container. Place them in the fridge. They taste best within three to four days. Avoid stacking them too high, as this can cause them to become mushy. For reheating, use the oven for the best results. Preheat it to 350°F (175°C). Place the potatoes on a baking sheet. Heat them for about 10 to 15 minutes, until warm and crisp again. You can also use a microwave, but they may lose some crispiness. If you want to save some for later, you can freeze your smashed potatoes. First, let them cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about two hours until firm. After that, transfer them to a freezer bag or airtight container. To thaw and reheat, take them out of the freezer and let them sit in the fridge overnight. Reheat them in the oven at 350°F (175°C) for about 15 to 20 minutes. This method helps keep them crispy. You can keep smashed Greek potatoes in the fridge for about three to four days. If stored properly, they last for up to three months in the freezer. Watch for signs of spoilage. If you see mold or an off smell, it's best to discard them. Freshness is key to enjoying their delicious taste. Can I use other potatoes for this recipe? Yes, you can use other types of potatoes. I like baby potatoes for their creaminess. However, russet or Yukon gold potatoes work well too. Just keep in mind that cooking times may vary. How do I know when the potatoes are done? The potatoes are done when they are fork-tender. You should be able to easily pierce them. This usually takes about 15-20 minutes boiling. What if I don’t have feta cheese? If you don't have feta, try using goat cheese or ricotta. Both will give you a nice creaminess. Shredded mozzarella can also work in a pinch. Can I make this recipe ahead of time? Yes, you can prep the potatoes ahead. Boil and smash them, then keep them in the fridge. Bake them just before serving for the best taste. What are the best garnishes for smashed potatoes? I love adding fresh parsley and lemon zest. You can also sprinkle some extra feta on top. Chopped green onions or fresh dill can elevate the dish as well. How should I serve them for a dinner party? Serve your smashed potatoes on a large platter. This makes it easy for guests to help themselves. Add lemon wedges for a bright touch and invite everyone to dig in. For more details, check the Full Recipe. This blog post covered a tasty recipe for smashed baby potatoes. We looked at the ingredients, preparation steps, and how to make them delicious and crispy. Remember to choose quality potatoes and feta for the best taste. You can personalize the dish with herbs or toppings you love. Finally, storing tips ensure you enjoy leftovers at their best. I hope you give this recipe a try and enjoy every bite!
Save It Jump to Recipe

Are you ready to elevate your side dish game? Smashed Greek Potatoes with Feta are the perfect blend of crispy, creamy, and tangy. This dish not only steals the show but also adds a burst of flavor to any meal. Whether you’re planning a cozy dinner or a festive gathering, these potatoes are sure to impress. Let’s dive into the ingredients and learn how to make this delightful dish together!

Ingredients

List of Ingredients

– 2 pounds baby potatoes

– 4 tablespoons olive oil

– 2 teaspoons dried oregano

– 1 teaspoon garlic powder

– Salt and pepper to taste

– 1 cup crumbled feta cheese

– 1/2 cup kalamata olives, pitted and sliced

– 1/4 cup fresh parsley, chopped

– Zest of 1 lemon

– Juice of 1 lemon

Recommended Quality

To make great smashed Greek potatoes, you need the best ingredients. Start with baby potatoes. Look for smooth, firm potatoes without any dark spots. They should feel heavy for their size. This shows they are fresh and full of moisture.

When it comes to feta cheese, opt for authentic Greek feta. It has a creamy texture and a rich flavor. Check the label for sheep’s milk or a mix of sheep and goat’s milk. This will give you the best taste for your dish.

Optional Additions

You can make this dish even better with some extra herbs. Try adding fresh dill or mint for a twist. These herbs pair well with the feta and olives.

For toppings, consider adding roasted red peppers or sun-dried tomatoes. They bring more color and flavor to the dish. Feel free to get creative with what you have on hand!

For the full recipe, check out the instructions provided above.

Step-by-Step Instructions

Preparation Steps

Preparing the Potatoes

Start by washing 2 pounds of baby potatoes. Place them in a large pot and cover with water. Add a good pinch of salt to the water. Bring it to a boil. Cook for about 15 to 20 minutes. The potatoes should be fork-tender. Once cooked, drain them and let them cool for a bit.

Making the Smashing Mixture

While the potatoes cool, grab a small bowl. Mix 4 tablespoons of olive oil, 2 teaspoons of dried oregano, 1 teaspoon of garlic powder, salt, and pepper. This mixture adds a lot of flavor to the potatoes.

Baking Instructions

Preheating the Oven

Preheat your oven to 425°F (220°C). This temperature helps achieve crispy, golden edges on the potatoes.

Proper Smashing Technique

Once the potatoes are cool enough to handle, place them on a lined baking sheet. Use the bottom of a cup or a fork to gently smash each potato. Flatten them but keep them intact. This allows the edges to crisp up nicely while baking.

Final Touches

Adding Feta and Olives

After baking for about 25 to 30 minutes, take the potatoes out of the oven. Sprinkle 1 cup of crumbled feta cheese and 1/2 cup of sliced kalamata olives over the tops. Return them to the oven for an extra 5 to 7 minutes to warm the cheese.

Drizzling Lemon Juice

Once the potatoes are out of the oven, drizzle fresh lemon juice over them. Add some lemon zest and chopped parsley as well. This will give the dish a bright, fresh taste. For the full recipe, check the earlier section.

Tips & Tricks

Cooking Tips

To ensure even cooking, start with uniform baby potatoes. This helps them cook at the same rate. Boil them until fork-tender, which usually takes 15 to 20 minutes. After boiling, let them cool slightly before smashing. This keeps them from falling apart. For perfect crispiness, brush the smashed potatoes with olive oil. Bake them at 425°F until golden, about 25 to 30 minutes.

Serving Suggestions

Smashed Greek potatoes pair well with grilled chicken or fish for a full meal. They also match nicely with a fresh Greek salad, adding a nice balance. For beverages, try a crisp white wine like Sauvignon Blanc. Alternatively, serve with sparkling water, which brightens the meal.

Presentation Ideas

For creative plating, use a large platter to showcase the potatoes. Arrange them in a circle for a fun look. Garnishing is key! Sprinkle chopped parsley and lemon zest on top for color and flavor. Add lemon wedges around the platter for extra flair. This will invite your guests to dive in and enjoy!

Variations

Ingredient Swaps

You can change the cheese to make this dish your own. Try using goat cheese or ricotta for a different taste. Each cheese brings its own flavor and creaminess. You can also swap baby potatoes for sweet potatoes for a sweeter, healthier option. The cooking method stays the same, but the taste will be unique.

Dietary Modifications

For a vegan version, replace feta cheese with a plant-based cheese. Nutritional yeast can also add a cheesy flavor without dairy. If you need gluten-free options, this recipe is naturally gluten-free! Just ensure that any additional toppings are also gluten-free, like olives and spices.

Regional Twists

Add local spices to give your potatoes a new flavor. For example, try adding smoked paprika for a bit of warmth. You can also use seasonal ingredients like roasted garlic or fresh herbs. These small changes can make the dish fit any time of year or occasion.

For the full recipe, check out the detailed instructions provided above.

Storage Info

Storing Leftovers

To keep your smashed Greek potatoes fresh, store them in an airtight container. Place them in the fridge. They taste best within three to four days. Avoid stacking them too high, as this can cause them to become mushy.

For reheating, use the oven for the best results. Preheat it to 350°F (175°C). Place the potatoes on a baking sheet. Heat them for about 10 to 15 minutes, until warm and crisp again. You can also use a microwave, but they may lose some crispiness.

Freezing Tips

If you want to save some for later, you can freeze your smashed potatoes. First, let them cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about two hours until firm. After that, transfer them to a freezer bag or airtight container.

To thaw and reheat, take them out of the freezer and let them sit in the fridge overnight. Reheat them in the oven at 350°F (175°C) for about 15 to 20 minutes. This method helps keep them crispy.

Shelf Life

You can keep smashed Greek potatoes in the fridge for about three to four days. If stored properly, they last for up to three months in the freezer.

Watch for signs of spoilage. If you see mold or an off smell, it’s best to discard them. Freshness is key to enjoying their delicious taste.

FAQs

Common Questions

Can I use other potatoes for this recipe?

Yes, you can use other types of potatoes. I like baby potatoes for their creaminess. However, russet or Yukon gold potatoes work well too. Just keep in mind that cooking times may vary.

How do I know when the potatoes are done?

The potatoes are done when they are fork-tender. You should be able to easily pierce them. This usually takes about 15-20 minutes boiling.

Recipe Variations

What if I don’t have feta cheese?

If you don’t have feta, try using goat cheese or ricotta. Both will give you a nice creaminess. Shredded mozzarella can also work in a pinch.

Can I make this recipe ahead of time?

Yes, you can prep the potatoes ahead. Boil and smash them, then keep them in the fridge. Bake them just before serving for the best taste.

Garnishing and Serving

What are the best garnishes for smashed potatoes?

I love adding fresh parsley and lemon zest. You can also sprinkle some extra feta on top. Chopped green onions or fresh dill can elevate the dish as well.

How should I serve them for a dinner party?

Serve your smashed potatoes on a large platter. This makes it easy for guests to help themselves. Add lemon wedges for a bright touch and invite everyone to dig in. For more details, check the Full Recipe.

This blog post covered a tasty recipe for smashed baby potatoes. We looked at the ingredients, preparation steps, and how to make them delicious and crispy. Remember to choose quality potatoes and feta for the best taste. You can personalize the dish with herbs or toppings you love. Finally, storing tips ensure you enjoy leftovers at their best. I hope you give this recipe a try and enjoy every bite!

- 2 pounds baby potatoes - 4 tablespoons olive oil - 2 teaspoons dried oregano - 1 teaspoon garlic powder - Salt and pepper to taste - 1 cup crumbled feta cheese - 1/2 cup kalamata olives, pitted and sliced - 1/4 cup fresh parsley, chopped - Zest of 1 lemon - Juice of 1 lemon To make great smashed Greek potatoes, you need the best ingredients. Start with baby potatoes. Look for smooth, firm potatoes without any dark spots. They should feel heavy for their size. This shows they are fresh and full of moisture. When it comes to feta cheese, opt for authentic Greek feta. It has a creamy texture and a rich flavor. Check the label for sheep's milk or a mix of sheep and goat's milk. This will give you the best taste for your dish. You can make this dish even better with some extra herbs. Try adding fresh dill or mint for a twist. These herbs pair well with the feta and olives. For toppings, consider adding roasted red peppers or sun-dried tomatoes. They bring more color and flavor to the dish. Feel free to get creative with what you have on hand! For the full recipe, check out the instructions provided above. Preparing the Potatoes Start by washing 2 pounds of baby potatoes. Place them in a large pot and cover with water. Add a good pinch of salt to the water. Bring it to a boil. Cook for about 15 to 20 minutes. The potatoes should be fork-tender. Once cooked, drain them and let them cool for a bit. Making the Smashing Mixture While the potatoes cool, grab a small bowl. Mix 4 tablespoons of olive oil, 2 teaspoons of dried oregano, 1 teaspoon of garlic powder, salt, and pepper. This mixture adds a lot of flavor to the potatoes. Preheating the Oven Preheat your oven to 425°F (220°C). This temperature helps achieve crispy, golden edges on the potatoes. Proper Smashing Technique Once the potatoes are cool enough to handle, place them on a lined baking sheet. Use the bottom of a cup or a fork to gently smash each potato. Flatten them but keep them intact. This allows the edges to crisp up nicely while baking. Adding Feta and Olives After baking for about 25 to 30 minutes, take the potatoes out of the oven. Sprinkle 1 cup of crumbled feta cheese and 1/2 cup of sliced kalamata olives over the tops. Return them to the oven for an extra 5 to 7 minutes to warm the cheese. Drizzling Lemon Juice Once the potatoes are out of the oven, drizzle fresh lemon juice over them. Add some lemon zest and chopped parsley as well. This will give the dish a bright, fresh taste. For the full recipe, check the earlier section. To ensure even cooking, start with uniform baby potatoes. This helps them cook at the same rate. Boil them until fork-tender, which usually takes 15 to 20 minutes. After boiling, let them cool slightly before smashing. This keeps them from falling apart. For perfect crispiness, brush the smashed potatoes with olive oil. Bake them at 425°F until golden, about 25 to 30 minutes. Smashed Greek potatoes pair well with grilled chicken or fish for a full meal. They also match nicely with a fresh Greek salad, adding a nice balance. For beverages, try a crisp white wine like Sauvignon Blanc. Alternatively, serve with sparkling water, which brightens the meal. For creative plating, use a large platter to showcase the potatoes. Arrange them in a circle for a fun look. Garnishing is key! Sprinkle chopped parsley and lemon zest on top for color and flavor. Add lemon wedges around the platter for extra flair. This will invite your guests to dive in and enjoy! {{image_2}} You can change the cheese to make this dish your own. Try using goat cheese or ricotta for a different taste. Each cheese brings its own flavor and creaminess. You can also swap baby potatoes for sweet potatoes for a sweeter, healthier option. The cooking method stays the same, but the taste will be unique. For a vegan version, replace feta cheese with a plant-based cheese. Nutritional yeast can also add a cheesy flavor without dairy. If you need gluten-free options, this recipe is naturally gluten-free! Just ensure that any additional toppings are also gluten-free, like olives and spices. Add local spices to give your potatoes a new flavor. For example, try adding smoked paprika for a bit of warmth. You can also use seasonal ingredients like roasted garlic or fresh herbs. These small changes can make the dish fit any time of year or occasion. For the full recipe, check out the detailed instructions provided above. To keep your smashed Greek potatoes fresh, store them in an airtight container. Place them in the fridge. They taste best within three to four days. Avoid stacking them too high, as this can cause them to become mushy. For reheating, use the oven for the best results. Preheat it to 350°F (175°C). Place the potatoes on a baking sheet. Heat them for about 10 to 15 minutes, until warm and crisp again. You can also use a microwave, but they may lose some crispiness. If you want to save some for later, you can freeze your smashed potatoes. First, let them cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about two hours until firm. After that, transfer them to a freezer bag or airtight container. To thaw and reheat, take them out of the freezer and let them sit in the fridge overnight. Reheat them in the oven at 350°F (175°C) for about 15 to 20 minutes. This method helps keep them crispy. You can keep smashed Greek potatoes in the fridge for about three to four days. If stored properly, they last for up to three months in the freezer. Watch for signs of spoilage. If you see mold or an off smell, it's best to discard them. Freshness is key to enjoying their delicious taste. Can I use other potatoes for this recipe? Yes, you can use other types of potatoes. I like baby potatoes for their creaminess. However, russet or Yukon gold potatoes work well too. Just keep in mind that cooking times may vary. How do I know when the potatoes are done? The potatoes are done when they are fork-tender. You should be able to easily pierce them. This usually takes about 15-20 minutes boiling. What if I don’t have feta cheese? If you don't have feta, try using goat cheese or ricotta. Both will give you a nice creaminess. Shredded mozzarella can also work in a pinch. Can I make this recipe ahead of time? Yes, you can prep the potatoes ahead. Boil and smash them, then keep them in the fridge. Bake them just before serving for the best taste. What are the best garnishes for smashed potatoes? I love adding fresh parsley and lemon zest. You can also sprinkle some extra feta on top. Chopped green onions or fresh dill can elevate the dish as well. How should I serve them for a dinner party? Serve your smashed potatoes on a large platter. This makes it easy for guests to help themselves. Add lemon wedges for a bright touch and invite everyone to dig in. For more details, check the Full Recipe. This blog post covered a tasty recipe for smashed baby potatoes. We looked at the ingredients, preparation steps, and how to make them delicious and crispy. Remember to choose quality potatoes and feta for the best taste. You can personalize the dish with herbs or toppings you love. Finally, storing tips ensure you enjoy leftovers at their best. I hope you give this recipe a try and enjoy every bite!

Smashed Greek Potatoes with Feta

Savor the Mediterranean with these delicious smashed Greek potatoes topped with creamy feta and tangy olives! Perfectly crispy on the outside and fluffy on the inside, this easy recipe uses simple ingredients for a delightful side dish. With flavors of lemon, oregano, and fresh parsley, your taste buds are in for a treat. Click to explore the full recipe and elevate your next meal with this scrumptious dish!
Print Recipe Pin Recipe

Ingredients
  

2 pounds baby potatoes

4 tablespoons olive oil

2 teaspoons dried oregano

1 teaspoon garlic powder

Salt and pepper to taste

1 cup crumbled feta cheese

1/2 cup kalamata olives, pitted and sliced

1/4 cup fresh parsley, chopped

Zest of 1 lemon

Juice of 1 lemon

Instructions
 

Preheat your oven to 425°F (220°C).

    Wash the baby potatoes thoroughly and place them in a large pot. Cover with water and add a generous pinch of salt. Bring to a boil and cook for about 15-20 minutes or until fork-tender.

      Drain the potatoes and let them cool slightly. Once cool enough to handle, place each potato on a baking sheet lined with parchment paper.

        Using the bottom of a cup or a fork, gently smash each potato until flattened but still intact.

          In a small bowl, mix together the olive oil, dried oregano, garlic powder, salt, and pepper. Brush this mixture generously over the smashed potatoes.

            Bake in the preheated oven for about 25-30 minutes, or until the edges are golden and crispy.

              Remove the potatoes from the oven and sprinkle the crumbled feta cheese and sliced olives evenly over the tops. Return to the oven for an additional 5-7 minutes, allowing the cheese to warm and soften slightly.

                Once out of the oven, drizzle fresh lemon juice, zest, and chopped parsley over the potatoes for a burst of flavor.

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4

                    - Presentation Tips: Serve on a large platter garnished with extra parsley and lemon wedges, inviting guests to enjoy this Mediterranean delight!

                      Leave a Comment

                      Recipe Rating