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Greek Smashed Potatoes: Quick & Delicious Recipe with Feta & Rosemary

Greek Smashed Potatoes
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Every summer, my grandmother would lay out a simple feast in the garden, and her Greek-style smashed potatoes were always the first to vanish. Crispy on the outside, soft on the inside, and bursting with lemony-herb flavor—they bring back such fond memories. It’s a side dish that feels like a hug from the Mediterranean.

Ingredients

Scale

  • 2 lbs baby potatoes (yellow or red)

  • 3 tbsp olive oil

  • 2 garlic cloves, minced

  • Juice of 1 lemon

  • 1 tsp dried oregano

  • 1/2 tsp dried thyme

  • Salt and pepper to taste

  • Fresh parsley and crumbled feta for garnish (optional)

Instructions

  • Boil Potatoes: Place potatoes in a large pot of salted water. Bring to a boil and cook for 15–20 minutes until fork-tender.

  • Smash & Prep: Preheat your oven to 425°F (220°C). Drain potatoes, place them on a baking sheet, and gently smash each one with the bottom of a glass.

  • Season: In a bowl, mix olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper. Drizzle mixture over the potatoes.

  • Bake: Roast for 20–25 minutes until golden and crispy on the edges.

  • Serve: Garnish with parsley and crumbled feta, and enjoy hot!

Notes

  • Use baby potatoes for the best texture and flavor.

  • A squeeze of extra lemon before serving enhances freshness.

  • For extra crispiness, flip halfway through baking.

Nutrition

Find it online: https://recipes.gernarb.com/greek-smashed-potatoes-quick-delicious-recipe-with-feta-rosemary/