A bright Sunday afternoon set such a peaceful tone as my grandchildren filled the backyard with their own adventures. They spent the morning crafting little boats from twigs and leaves, launching them bravely across puddles as though they were setting off across the Aegean Sea.
While their laughter drifted toward the house, I stood by the kitchen window rinsing a bowl of potatoes, letting the soft sunlight wash over them. The way the light touched each one brought back memories of wandering through the lively outdoor market near the port of Chania years ago, where stalls overflowed with spices, lemons, herbs, and olives.
As the children marched inside with wet shoes and triumph in their eyes, the aroma of rosemary and garlic began rising from my roasting tray, and it pulled them straight toward the oven. Even before I added the feta, the kitchen warmed with familiar Mediterranean notes: briny capers, silky olive oil, paper-thin onion slices.
I didn’t plan a grand meal that afternoon, but the house felt lively enough to call for something a little special. It’s always amazing how a simple potato can take on such character with just the right treatment.
By the time everything came out bubbling and golden, the kids were eager to try the “Greek treasure potatoes,” as they started calling them. My husband squeezed the roasted lemon wedges right over the skillet, filling the air with citrusy steam. We gathered around the counter, each of us getting a warm spoonful, and I couldn’t help smiling at how quickly a humble tray of potatoes turned into a small family celebration. Sometimes all it takes is one inviting dish to bring a room together.
Short Description
Crispy Greek Smashed Potatoes With Feta are golden, oven-roasted potatoes topped with tangy feta, bright lemon, fresh rosemary, capers or olives, and thin-sliced garlic. They’re simple, flavorful, and perfect as a side dish for any meal.
Key Ingredients
- 8 to 12 medium roasting potatoes
- 200 g (7 oz) feta cheese, crumbled
- 3 tbsp small capers or sliced black olives
- 2 large whole cloves garlic, 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 pepper to season
Tools Needed
- Large roasting tray or oven-safe skillet
- Microwave-safe bowl
- Damp paper towels
- Sharp knife
- Potato masher
- Cutting board
- Oven mitts
Cooking Instructions
Step 1: Prepare your tray
Preheat the oven to 200°C (400°F). Drizzle a roasting tray or large skillet with a thin layer of olive oil so the potatoes won’t stick during roasting.
Step 2: Cook the potatoes in the microwave
Rinse the potatoes thoroughly and pierce them several times with the tip of a sharp knife. Place them in a microwave-safe bowl and cover with two sheets of damp paper towel.
Microwave on full power for 7 to 12 minutes. Check them at the 7-minute mark. If a knife slides in easily, they’re ready. If not, continue cooking in 1 to 2 minute increments. Cook in batches if necessary.
Step 3: Smash the potatoes
Transfer the warm potatoes to your prepared tray. Using a potato masher, gently press down on each potato until the skin cracks and the soft interior is revealed. Keep the bases intact so they don’t fall apart. Aim for rustic edges, since those crisp beautifully.
Step 4: Season and add aromatics
Drizzle the smashed potatoes generously with olive oil. Season with salt and pepper. Scatter the sliced garlic and torn rosemary over the top. Nestle the lemon quarters among the potatoes so they roast and soften.
Step 5: Roast until golden
Place the tray in the oven and roast for 10 minutes, or until the edges of the potatoes begin to turn crisp and lightly brown.
Step 6: Add toppings and finish roasting
Sprinkle the crumbled feta, paper-thin onion rounds, and capers or olives across the tray. Return to the oven for another 5 minutes, just until the feta warms and the onion softens.
Step 7: Serve with roasted lemon
Carefully remove the pan from the oven. Squeeze some of the warm roasted lemon wedges over the potatoes. Serve immediately while everything is fragrant and sizzling.
Troubleshooting tip: If your potatoes aren’t crisping, add another drizzle of olive oil and roast 3 to 5 minutes longer.
Why You’ll Love This Recipe
Crisp edges with soft, fluffy centers create a wonderful contrast
A bright Mediterranean flavor profile brought together with lemon, feta, and capers
Naturally gluten-free and adaptable for different dietary preferences
Quick enough for busy weeknights and impressive enough for guests
No boiling required, saving time and reducing cleanup
Works as both a hearty side or a flavorful snack
Uses simple ingredients that are easy to find year-round
Great way to introduce more vegetables and whole foods into your meals
Mistakes to Avoid & Solutions
Undercooking the potatoes before smashing
If the potatoes are still firm, they won’t flatten properly and will roast unevenly.
Solution: Microwave until a knife slides in without resistance. Add extra 1 to 2 minute intervals as needed.
Smashing the potatoes too aggressively
Pressing too hard can flatten them completely or make them fall apart.
Solution: Use gentle pressure and stop once the skin cracks and the interior becomes visible.
Not using enough olive oil
Dry potatoes won’t crisp and may burn instead of browning.
Solution: Drizzle generously. The oil helps create that golden exterior.
Skipping the roasted lemon step
Raw lemon juice doesn’t have the same mellow depth as roasted citrus.
Solution: Always roast the wedges with the potatoes for a softer, sweeter, more aromatic finish.
Serving and Pairing Suggestions
Serve as a side to grilled chicken, lamb chops, baked fish, or roasted vegetables.
Pair with a fresh Greek salad or tzatziki for a Mediterranean-inspired plate.
Present family-style in a warm skillet or on a platter sprinkled with fresh herbs.
For gatherings, keep the potatoes on a warming tray so guests can help themselves.
Add a bowl of extra feta and lemon wedges for anyone who enjoys a sharper finish.
Storage and Reheating Tips
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, place the potatoes in a single layer on a baking sheet and warm at 190°C (375°F) for 8 to 10 minutes until crisp again.
Avoid microwaving for reheating, as it softens the texture.
If the feta looks dry after storing, add a small drizzle of olive oil before heating.
FAQs
1. Can I use baby potatoes instead of medium potatoes?
Yes, baby potatoes work beautifully and may cook faster. Reduce the microwave time as needed.
2. Are olives better than capers for this recipe?
Both options add a salty, briny pop. Capers are sharper and more citrusy, while olives are deeper and earthy. Choose the flavor you prefer.
3. Can I make this recipe dairy-free?
Absolutely. Replace the feta with a dairy-free crumbly cheese alternative or omit it entirely.
4. Why are my potatoes sticking to the tray?
They likely need more olive oil under and over the potatoes. Grease the tray generously next time.
5. Can I prepare the potatoes ahead of time?
Yes. Microwave and smash the potatoes earlier in the day, then refrigerate. Roast them just before serving.
Tips & Tricks
Press the potatoes while they’re still warm so they smash cleanly.
Thinly sliced onions cook quickly and offer better sweetness than thicker cuts.
Use high-quality olive oil for richer flavor.
Add an extra pinch of rosemary for a stronger herbal aroma.
If hosting, double the recipe and roast on two trays so all the potatoes crisp evenly.
Recipe Variations
Herb-Loaded Version: Add 1 tbsp chopped fresh oregano and parsley. Scatter over the potatoes before roasting and increase rosemary slightly.
Spicy Mediterranean Version: Add ½ tsp red pepper flakes when seasoning. Top with a spoonful of harissa before serving for heat.
Garlic-Lemon Version: Use 4 cloves garlic instead of 2. Add lemon zest before roasting and squeeze extra lemon at the end.
Olive-Forward Version: Replace capers with ½ cup mixed green and black olives, sliced. Add them during the final 5 minutes of roasting.
Creamy Yogurt Drizzle: Mix ½ cup Greek yogurt with 1 tbsp lemon juice, ½ tsp garlic powder, and a pinch of salt. Drizzle over potatoes after roasting.
Final Thoughts
These Greek Smashed Potatoes With Feta always bring a warm, cheerful mood to the table. The crisp edges, fragrant herbs, and melting feta come together in a way that feels generous and full of life. Seeing my family reach in for another helping never fails to brighten the moment, and the simplicity of the dish makes it easy to enjoy without any fuss.
When this tray comes out of the oven, the house naturally feels cozier. Familiar ingredients come together with a spark that makes mealtime feel special, even on an ordinary day. With grandchildren chatting nearby and sunlight drifting through the windows, this recipe fits naturally into the rhythm of our home. I hope it brings the same warmth and brightness into yours.
Crispy Greek Smashed Potatoes With Feta
Ingredients
- 8 to 12 medium roasting potatoes
- 200 g 7 oz feta cheese, crumbled
- 3 tbsp small capers or sliced black olives
- 2 large whole cloves garlic 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 pepper to season
Instructions
- Preheat the oven to 200°C (400°F) and lightly oil a roasting tray or skillet.
- Rinse and pierce the potatoes, microwave 7 to 12 minutes until a knife slides in easily.
- Transfer potatoes to the tray and gently smash them, keeping the bases intact.
- Drizzle with olive oil, season, add sliced garlic, rosemary, and tuck in lemon wedges.
- Roast for 10 minutes until the edges begin to crisp and brown.
- Add feta, thin onion slices, and capers or olives; roast 5 more minutes.
- Squeeze roasted lemon over the potatoes and serve hot.
