Ingredients
- 2 pounds russet or Yukon gold potatoes
- 1 cup crumbled feta cheese
- 1/4 cup extra virgin olive oil
- 4 cloves fresh garlic, minced
- 2 tablespoons fresh rosemary or oregano, chopped
- Salt, to taste
- Pepper, to taste
Instructions
- Prep the potatoes: Start by washing and peeling your potatoes. Cut them into large chunks for even cooking.
- Boil: Place the potatoes in a large pot and cover with cold water. Add a pinch of salt, then bring to a boil. Cook until fork-tender, about 15-20 minutes.
- Drain and dry: Once they’re tender, drain the potatoes and return them to the pot to help them dry out.
- Smash: Using a potato masher or fork, gently smash each potato chunk.
- Add flavor: Drizzle with olive oil, sprinkle in crushed garlic, and season with salt and pepper. Crumble the feta cheese over the top and mix gently.
- Roast: Spread the smashed potatoes on a baking sheet lined with parchment paper. Bake at 425°F (220°C) for about 30 minutes until crispy and golden.
- Garnish: Remove from the oven and sprinkle with fresh herbs and a final drizzle of olive oil.
- Serve warm: Enjoy as a side dish with your favorite protein or salad.
Notes
These potatoes can be stored in the refrigerator for 3-4 days and are freezable for up to 2 months. Experiment with different herbs to keep it interesting.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Greek
- Diet: Vegetarian