Crispy Feta Smashed Potatoes by @athenosfeta

40 min

4 servings

🥔

900 g

Red potatoes

🫒

59 ml

Olive oil

🧄

10 g

Garlic

🌿

4 g

Rosemary

🧂

3 g

Kosher salt

⚫

1 g

Black pepper

🌿

8 g

Parsley

🧀

110 g

Feta crumbles

  1. Preheat

    Preheat the oven to 450°F (230°C).

  2. Place
    • small red potatoes

    Place the 20 small red potatoes in a large pot and cover them with cold water.

  3. Boil
    • small red potatoes

    Bring the water to a boil and cook the potatoes for 10–12 minutes until fork-tender.

  4. Drain
    • small red potatoes

    Drain the potatoes thoroughly and transfer them to a sheet pan.

  5. Combine
    • olive oil
    • minced garlic
    • minced rosemary

    Combine ¼ cup olive oil, 2 tsp minced garlic, and 1 tbsp minced rosemary in a small bowl.

  6. Flatten
    • small red potatoes

    Gently flatten each drained potato on the sheet pan using a potato masher.

  7. Brush
    • olive oil
    • minced garlic
    • minced rosemary

    Brush the garlic-rosemary oil evenly over the smashed potatoes.

  8. Season
    • kosher salt
    • Red potatoes

    Season the potatoes with ½ tsp kosher salt and ¼ tsp cracked black pepper.

  9. Bake
    • small red potatoes

    Bake for 10–15 minutes until the potato edges are golden and crisp.

  10. Chop
    • fresh parsley
    • Red potatoes

    Finely chop 2 tbsp fresh parsley while the potatoes bake.

  11. Crumble
    • feta crumbles
    • fresh parsley
    • Red potatoes

    Sprinkle 4 oz feta crumbles and the chopped parsley over the hot potatoes.

  12. Serve
    • small red potatoes
    • feta crumbles

    Serve immediately while the potatoes are crisp and the feta is lightly warmed.

Crispy Feta Smashed Potatoes by @athenosfeta

40 min

4 servings

🥔

900 g

Red potatoes

🫒

59 ml

Olive oil

🧄

10 g

Garlic

🌿

4 g

Rosemary

🧂

3 g

Kosher salt

⚫

1 g

Black pepper

🌿

8 g

Parsley

🧀

110 g

Feta crumbles

Preparation Steps

  1. Step 1/12

    Preheat the oven to 450°F (230°C).

  2. Step 2/12

    Place the 20 small red potatoes in a large pot and cover them with cold water.

    🥔small red potatoes
    🍲large pot

  3. Step 3/12

    Bring the water to a boil and cook the potatoes for 10–12 minutes until fork-tender.

    🥔small red potatoes
    🍲large pot

  4. Step 4/12

    Drain the potatoes thoroughly and transfer them to a sheet pan.

    🥔small red potatoes
    🧺colander
    🍳sheet pan

  5. Step 5/12

    Combine ¼ cup olive oil, 2 tsp minced garlic, and 1 tbsp minced rosemary in a small bowl.

    🫒olive oil
    🧄minced garlic
    🌿minced rosemary
    🥣small bowl
    🥄measuring cups
    🥄measuring spoons

  6. Step 6/12

    Gently flatten each drained potato on the sheet pan using a potato masher.

    🥔small red potatoes
    🍳sheet pan
    🥔potato masher

  7. Step 7/12

    Brush the garlic-rosemary oil evenly over the smashed potatoes.

    🫒olive oil
    🧄minced garlic
    🌿minced rosemary
    🥔small red potatoes
    🍳sheet pan
    🖌️pastry brush
    🥣small bowl

  8. Step 8/12

    Season the potatoes with ½ tsp kosher salt and ¼ tsp cracked black pepper.

    🧂kosher salt
    ⚫cracked black pepper
    🍳sheet pan
    🥄measuring spoons

  9. Step 9/12

    Bake for 10–15 minutes until the potato edges are golden and crisp.

    🥔small red potatoes
    🍳sheet pan

  10. Step 10/12

    Finely chop 2 tbsp fresh parsley while the potatoes bake.

    🌿fresh parsley
    🔪knife
    🪵cutting board
    🥄measuring spoons

  11. Step 11/12

    Sprinkle 4 oz feta crumbles and the chopped parsley over the hot potatoes.

    🧀feta crumbles
    🌿fresh parsley
    🍳sheet pan

  12. Step 12/12

    Serve immediately while the potatoes are crisp and the feta is lightly warmed.

    🥔small red potatoes
    🧀feta crumbles
    🍳sheet pan

Composition

Ingredients

Types

Fats and Oils, Vegetables, Seasonings, Dairy, Cheese

Ingredients

Red potatoes, Olive oil, Garlic, Rosemary, Kosher salt, Black pepper, Parsley, Feta crumbles

Notes

Red potatoes (small), Garlic (minced), Rosemary (minced), Kosher salt (to taste), Black pepper (cracked, to taste), Parsley (fresh, for finishing), Feta crumbles (Athenos Feta Crumbles, amount not given)

Allergens

Milk

Dietetics

Dietary regimen

Vegetarian, Gluten-free

Calories

285 kcal

Macro nutrients

Carbohydrates: 33g, Protein: 6g, Fat: 15g, Fiber: 4g, Sugars: 2g

Nutritional Information

Minerals

Potassium: 493mg, Calcium: 180mg, Sodium: 690mg, Iron: 1.6mg

Vitamins

Vitamin C: 18mg, Vitamin K: 12mcg, Vitamin B6: 0.4mg

Preparation

Time Information

Preparation

15 minutes

Cooking

25 minutes

Overall

40 minutes

Difficulty

Level

Easy (1/4)

Steps

12 steps

Equipments

Utensils

large pot, colander, sheet pan, potato masher, small bowl, pastry brush, measuring cups, measuring spoons, knife, cutting board

Appliances

Oven, Stove

Type

Type

Type Of Dish

Side Dish, Starter, Appetizer

Occasions

Dinner, Steak Night, Party, Fall Gathering

Origin

Source

Platform

instagram

Original Creator

@athenosfeta

Origin

Cuisine

American, Mediterranean

Geographic

United States, North America

Various

Aspect

Texture

Crispy, Creamy, Tender, Crumbly

Flavors

Salty, Savory, Herbaceous, Garlicky, Tangy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard after 2 hours at room temperature), fridge : 3 days (Store in an airtight container,Reheat in an oven or air fryer to restore crispness), freezer : 1 month (Freeze in an airtight freezer-safe container,Thaw overnight in the refrigerator before reheating)