Smashed Potatoes with Feta are a crispy, tangy take on a comfort classic — crunchy edges, soft centers, and salty feta that melts into every crevice. I make these often when I want a simple side that feels special; they come together with basic pantry staples and roast at high heat for great texture. If you like the sweet-savory mix in other baked potato dishes, try this easy baked sweet potatoes with spinach and feta for a different flair.
Why Make This Recipe
- Big flavor with little fuss: olive oil, lemon, herbs, and feta punch up humble potatoes without long prep.
- Texture contrast: tender insides and crisp, caramelized edges make every bite interesting.
- Versatile and crowd-pleasing: works for weeknights, dinner parties, or potlucks.
- Nutritious starchy side: potatoes provide vitamin C, potassium, and satisfying carbs.
- Personal note: I love how a small sprinkle of feta transforms these from “side dish” to “must-steal-off-the-platter” — it’s my cheat for making guests ask for the recipe.
If you want a bright salad to serve with them, try this berry quinoa summer salad with feta for contrast.
Recipe Overview
- Prep time: 10–15 minutes (hands-on)
- Cook time: 25–35 minutes (roasting)
- Total time: 35–50 minutes
- Servings: 4 as a side (about 1 lb / 450 g small potatoes)
- Difficulty: Easy
- Method: Boil small potatoes until tender, smash, toss with oil and seasonings, then roast at 425°F (220°C) until crisp; finish with crumbled feta, lemon, and herbs.
If you’re serving a roast night, these pair beautifully with slow-cooked mains like a classic best pot roast with tender potatoes and carrots.
My Experience Making This Recipe
I tested this recipe several times, adjusting boil time and oven temperature to get dependable crispiness without drying the interior. I learned that smashing to an even thickness and using a hot oven (425°F/220°C) makes the biggest difference. A final 3–5 minutes under the broiler (watch carefully) gives the best edges.
How to Make Smashed Potatoes with Feta
Start with 1 lb (450 g) small Yukon gold or new potatoes. Place in salted water and simmer 15–20 minutes until a knife slides in easily. Drain well and let steam-dry for 2 minutes. Arrange on a rimmed baking sheet lined with parchment, smash each potato to about 1/2-inch (1.2 cm) thickness using a potato masher or the bottom of a glass. Drizzle ~2 tbsp olive oil, season with 1 tsp kosher salt and 1/2 tsp black pepper, and roast at 425°F (220°C) for 20–25 minutes until golden and crisp. Remove, top with 4 oz (115 g) crumbled feta, 1 tbsp lemon juice, 1 tsp lemon zest, and 2 tbsp chopped parsley; return to oven 3–5 minutes until feta warms. Expect a 35–50 minute total time and a mix of crunchy edges and pillowy centers.
Expert Tips for Success
- Choose the right potato: small Yukon Golds or red potatoes hold shape and get creamy centers; russets will crumble.
- Salt the boiling water: like pasta, potatoes absorb seasoning in the pot — use 1 tbsp kosher salt per 2 quarts (2 L) water.
- Smash evenly: aim for uniform 1/2-inch thickness so all potatoes crisp at the same rate. Use a flat-bottomed glass or a metal potato masher.
- Use a hot oven and a cold sheet trick: preheat the oven to 425°F (220°C) and place the sheet in the oven for 5 minutes before adding potatoes for an extra-crispy bottom.
- Add feta late: sprinkle crumbled feta in the last 3–5 minutes to warm without drying or browning it excessively.
How to Serve Smashed Potatoes with Feta
- As a side for grilled meats or fish — they pair especially well with lemony chicken or seabass.
- Make them part of a mezze spread with olives, tzatziki, and warm pita for a casual party.
- Serve atop a green salad or alongside a grain bowl; they’re great with contrasting textures and acidic dressings. For a hearty pairing, put them next to chili chicken alfredo with smoked feta sauce for a bold, flavor-packed meal.
- Presentation tip: finish with extra lemon zest, flaky sea salt, and a scatter of fresh herbs (dill, parsley, or oregano) for color and brightness.
Storage and Reheating Guide
- Refrigerate: place cooled potatoes in an airtight container for up to 3–4 days.
- Freeze: flash-freeze on a tray for 1 hour, then transfer to a freezer bag; freeze up to 2 months.
- Reheat from fridge: bake at 375°F (190°C) for 10–12 minutes or re-crisp in an air fryer at 350°F (175°C) for 5–7 minutes.
- Reheat from frozen: thaw overnight in the fridge, then reheat using the oven method to restore crispness. Avoid microwaving when possible — it makes them soft; if you must, microwave briefly then finish in a hot oven or skillet.
Recipe Variations
- Greek-style: add chopped Kalamata olives and oregano, and top with lemony feta for a Mediterranean twist.
- Garlic-herb: mix 1–2 minced garlic cloves with olive oil and brush before roasting for a garlicky crust.
- Dairy-free: swap feta for a tangy vegan cheese or a drizzle of lemon-tahini to keep bold flavor while staying dairy-free.
- Air-fryer method: after boiling and smashing, arrange in a single layer and air-fry at 400°F (200°C) for 8–10 minutes until crisp (works best in batches).
Nutritional Highlights
- Potatoes are a good source of vitamin C and potassium and provide slow-burning carbohydrates for energy.
- Feta adds calcium and protein but also sodium — expect higher salt content, so adjust added salt accordingly.
- Allergen note: contains dairy (feta). For dairy-free diets, substitute with vegan feta or tahini-based toppings. Portion-size guidance: plan 3–4 smashed potatoes per person as a side.
Troubleshooting Common Issues
- Potatoes not crisping: likely overcrowded pan or oven too cool. Spread potatoes in a single layer and roast at 425°F (220°C).
- Potatoes fall apart when smashing: they’re overcooked. Reduce boiling time by 2–3 minutes so they hold shape yet are tender.
- Feta dries or browns too much: add it in the last 3–5 minutes of cooking or sprinkle after roasting and briefly warm under the broiler for 30 seconds if needed.
Frequently Asked Questions
Q: Can I skip boiling and roast raw potatoes to “smash” later?
A: You can roast small potatoes whole at 425°F (220°C) for 30–40 minutes until tender, then smash and return to the oven for 8–10 minutes. Boiling first speeds the process and guarantees a soft center, while roasting raw reduces handling but takes longer.
Q: What size potatoes work best for smashing?
A: Choose small third-to-half-inch potatoes (about golf-ball size) or small Yukon Golds. They cook evenly and hold their shape. Larger potatoes are harder to smash uniformly and may need to be halved.
Q: How do I make these ahead for a party?
A: Parboil and smash the potatoes, then cool and refrigerate on a tray for up to 24 hours. At service time, brush with oil and roast at 425°F (220°C) for 20–25 minutes until crisp, then add feta and finish.
Q: Can I substitute ricotta or goat cheese for feta?
A: Yes — ricotta adds creaminess but less salt; use 1/2 cup (120 g) and dollop after roasting. Goat cheese gives tang and a softer melt; crumble 3–4 oz (85–115 g) on top and warm briefly. Adjust salt to taste.
Conclusion
If you’d like another tested take—especially showing the air-fryer option and a rosemary twist—check out this detailed recipe for Greek Smashed Potatoes with Feta (Air Fryer or Oven). It offers extra technique notes and a lovely herb variation that pairs well with the tips above.
Smashed Potatoes with Feta
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Crispy, tangy smashed potatoes topped with salty feta for a delicious side dish that’s simple yet special.
Ingredients
- 1 lb (450 g) small Yukon gold or new potatoes
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 4 oz (115 g) crumbled feta
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 2 tbsp chopped parsley
Instructions
- Boil the small potatoes in salted water for 15–20 minutes until tender.
- Drain well and let steam-dry for 2 minutes.
- Arrange on a rimmed baking sheet lined with parchment and smash each potato to about 1/2-inch (1.2 cm) thickness.
- Drizzle with olive oil, season with salt and pepper, and roast at 425°F (220°C) for 20–25 minutes until golden and crisp.
- Top with crumbled feta, lemon juice, lemon zest, and parsley, and return to the oven for an additional 3–5 minutes until the feta warms.
Notes
For extra crisp, preheat the baking sheet in the oven before adding the potatoes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 1g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg