Few dishes manage to feel both rustic and elegant at the same time, but Greek Smashed Potatoes with Feta strike that balance perfectly. Crispy on the outside, fluffy in the center, and layered with bold Mediterranean flavors, this dish transforms humble potatoes into something truly special. It’s the kind of recipe that looks impressive on the table but comes together with surprisingly little effort.
Inspired by classic Greek ingredients—olive oil, lemon, garlic, feta, and herbs—these smashed potatoes are bursting with brightness and depth. The roasting process creates golden, crackly edges, while the feta softens just enough to add creaminess without losing its signature tang. Capers or olives bring a briny pop, and roasted lemon ties everything together with fresh acidity.
Whether served as a standout side dish, part of a mezze spread, or even as a casual vegetarian main, this recipe delivers comfort and sophistication in every bite. It’s simple, flavorful, and endlessly satisfying.
Recipe Overview
Greek Smashed Potatoes with Feta are tender potatoes smashed and roasted until crispy, then topped with garlic, rosemary, feta, red onion, and capers or olives. Finished with roasted lemon juice and plenty of olive oil, this dish is savory, zesty, and perfect for sharing.
Ingredients & Instructions
This recipe relies on technique as much as ingredients—crispy edges, gentle smashing, and bold seasoning make all the difference.
Ingredients
- 8–12 medium roasting potatoes
- 200 g feta cheese, crumbled
- 3 tbsp 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, to season
- Black pepper, to season
Step-by-Step Instructions
1. Cook the Potatoes
Rinse the potatoes well and pierce them all over with the tip of a sharp knife. This allows steam to escape while cooking.
Place them in a microwave-safe bowl, cover with damp paper towels, and microwave until the potatoes are tender and easily pierced with a knife. This shortcut saves time and ensures fluffy interiors.
2. Prepare for Roasting
Drizzle a skillet or roasting tray generously with olive oil. Transfer the cooked potatoes to the tray, spacing them apart slightly to encourage crisping.
3. Smash the Potatoes
Using a potato masher or the bottom of a glass, gently smash each potato until it flattens and some of the flesh is exposed, but the potato still holds its shape.
Drizzle with more olive oil and season generously with salt and pepper.
4. Add Aromatics
Scatter the sliced garlic, torn rosemary, and lemon wedges around and over the potatoes. These aromatics infuse the oil and potatoes as they roast.
5. Roast Until Crispy
Cook until the potatoes turn golden and crisp at the edges. The exposed surfaces should develop deep color and texture.
6. Finish with Feta and Toppings
Remove the tray briefly and scatter the crumbled feta, red onion, and capers or olives over the potatoes. Return to the oven and cook just until the feta softens slightly and the onions become tender.
7. Finish and Serve
Remove from the oven and immediately squeeze the roasted lemon wedges over the potatoes. Serve hot with extra olive oil if desired.
Cooking Tips & Variations
This dish is flexible and easy to adapt depending on taste and occasion.
1. Extra Crispy Potatoes
- Use a heavy metal roasting pan or cast-iron skillet.
- Make sure the potatoes are well spaced and generously oiled.
2. Herb Variations
- Swap rosemary for thyme or oregano.
- Add chopped fresh parsley or dill after roasting for brightness.
3. Cheese Alternatives
- Feta is classic, but halloumi or goat cheese also work beautifully.
- For a dairy-free version, omit the cheese and boost flavor with olives and lemon zest.
4. Make It a Meal
- Add grilled chicken, lamb, or chickpeas on the side.
- Serve with tzatziki, hummus, or a cucumber salad for a full mezze-style spread.
5. Oven-Only Option
- If skipping the microwave, boil the potatoes until just tender, then drain and steam-dry before smashing and roasting.
Storage & Serving Suggestions
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or air fryer to restore crispness.
Serving Suggestions
These smashed potatoes pair beautifully with:
- Grilled fish or chicken
- Greek-style salads and dips
- Roasted vegetables
- Holiday or dinner-party spreads
They’re best served hot and fresh, straight from the oven.
Greek Smashed Potatoes with Feta prove that simple ingredients, treated well, can create something extraordinary. Crispy, fluffy, salty, and bright, this dish captures everything people love about Mediterranean cooking—bold flavor, balance, and generosity.
Whether you’re serving them as a crowd-pleasing side or building a full Greek-inspired meal, these potatoes deliver comfort and elegance in every bite. Once you make them, they’re bound to become a repeat favorite.
FAQs
1. Can I make these ahead of time?
You can cook and smash the potatoes ahead, then roast just before serving for best texture.
2. Can I use baby potatoes?
Yes, baby or new potatoes work especially well and crisp beautifully.
3. Are capers or olives better?
Both are great—capers add sharp brininess, while olives bring richness. Choose your favorite.
4. Can I make this vegan?
Yes. Simply omit the feta and add extra olives, herbs, and lemon zest.
5. How do I keep them crispy?
Serve immediately and avoid overcrowding the pan.
Crispy Greek smashed potatoes with feta, lemon, garlic, and capers. A bold Mediterranean side dish that’s easy to make and full of flavor.