I love how this recipe turns humble new potatoes into a crunchy, tangy side that feels special but is seriously easy. The contrast of crispy edges, fluffy centers, and salty feta is what keeps me making it on repeat. I first tested this version several times to dial in the roast time and salt balance for reliably crisp results.
Why Make This Recipe
- Crispy on the outside, tender on the inside — a texture contrast everyone loves.
- Bright, salty feta adds calcium and a punch of flavor with very little effort.
- Quick to prepare (around 40 minutes) and flexible for weeknights or dinner parties.
- Naturally gluten-free and easy to adapt for vegan or lower-sodium diets.
- Personal note: I love serving these when I want a simple side that looks elegant without heavy plating — they pair well with roasted meats or vegetables like in this baked pears with feta, honey and cranberries for a cozy dinner.
Recipe Overview
- Prep time: 10 minutes (plus 15–18 minutes boiling)
- Cook time: 25–30 minutes (roasting at 425°F / 220°C)
- Total time: about 45 minutes
- Servings: 4 as a side (about 1/2 cup per person)
- Difficulty: Easy
- Method: Boil small potatoes until just tender, smash them flat, brush with oil and roast at high heat until browned and crisp, then finish with crumbled feta and herbs.
My Experience Making This Recipe
I tested different potato sizes and found small Yukon Golds or new potatoes hit the sweet spot for fluffy interiors and crisp edges. Early versions either stayed soft (not enough roast time) or fell apart (overboiled), so I refined the boil time and smashing technique for consistent results.
How to Make Smashed Potatoes with Feta
Start by simmering 1.5 lb (700 g) small Yukon Gold or new potatoes in salted water for 15–18 minutes until a fork slides in easily. Drain and let steam-dry for a few minutes, then place potatoes on a rimmed baking sheet, gently smash each to about 1/2-inch thickness, brush with 3 tbsp olive oil seasoned with 1 tsp kosher salt and 1/2 tsp black pepper, and roast at 425°F (220°C) for 20–25 minutes until edges are golden and crisp. Remove from oven, sprinkle 1/2 cup crumbled feta, 1 tbsp chopped fresh rosemary (or oregano), and a little lemon zest, then serve warm.
Expert Tips for Success
- Use firm small potatoes (Yukon Gold or new potatoes) — they hold together better than russets when smashed.
- Don’t overboil: pull them when a fork slides in with slight resistance; overcooked potatoes will disintegrate when smashed.
- Dry them well after draining — excess moisture prevents crisping; leave them in the hot colander for 2–3 minutes.
- Smash with the bottom of a heavy glass or a potato masher for even thickness; the goal is a flat but intact disk about 1/2 inch thick.
- Roast on a preheated baking sheet and avoid crowding; use parchment or a light coating of oil to prevent sticking and help crisping (I often use a heavy-duty rimmed sheet for the best contact).
Also, if you like hearty mains, these pair very nicely with dishes such as creamy garlic chicken with crispy roasted potatoes.
How to Serve Smashed Potatoes with Feta
- As a side to grilled or roasted proteins — lamb, chicken, or fish complement the feta’s tang.
- Turn them into a starter: drizzle with lemony tzatziki and extra herbs for a mezze plate.
- Finish with crunchy toppings: toasted pine nuts or chopped pistachios add texture and visual appeal.
- For a cozy dinner, serve alongside a rich stew like this classic beef stew with carrots and potatoes.
Storage and Reheating Guide
- Refrigerator: Store cooled potatoes in an airtight container for up to 3–4 days. Reheat in a 375°F (190°C) oven for 8–12 minutes to refresh crispness.
- Freezing: You can freeze roasted smashed potatoes for up to 1 month on a lined baking sheet, then transfer to a freezer bag. Reheat from frozen in a 400°F (200°C) oven for 12–18 minutes. Note: texture is best when freshly made.
- Microwave reheating is fastest but softens the crust; use only if short on time, then briefly broil or crisp in a hot skillet for a minute to restore texture. An air fryer at 350°F (175°C) for 5–8 minutes also works well.
Recipe Variations
- Vegan / Dairy-free: Substitute crumbled vegan feta or sprinkle 2 tbsp nutritional yeast and a squeeze of lemon for savory tang.
- Sweet potato twist: Use small sweet potatoes, roast a bit longer (30–35 minutes) and pair with smoked paprika and thyme.
- Mediterranean boost: Add chopped kalamata olives and a drizzle of olive oil with fresh dill.
- Cheesy upgrade: Add 1/4 cup grated Parmesan before roasting for deeper savory notes.
For other baked feta-inspired recipes, you might enjoy this baked feta eggs with tomatoes and spinach.
Nutritional Highlights
- Potatoes provide vitamin C, potassium, and dietary fiber; feta contributes protein and calcium.
- Watch the sodium: feta and added salt can raise sodium levels — use reduced-sodium feta or cut salt to taste for lower-sodium diets.
- Allergen info: contains dairy (feta). The base recipe is naturally gluten-free and can be made vegan with plant-based cheese.
Troubleshooting Common Issues
- Potatoes fall apart when smashed: you likely overboiled them; reduce boil time by 2–4 minutes and let steam-dry before smashing.
- Not getting a crispy edge: oven not hot enough or overcrowded pan; increase oven to 425°F (220°C) and space potatoes so air circulates.
- Feta turns watery and bland: add feta after roasting rather than baking it for long; crumble on hot potatoes to warm it without melting into a mess.
For hearty mains that complement these potatoes, try pairing with this hearty beef stew with potatoes and carrots.
Frequently Asked Questions
Q1: Can I make these in an air fryer?
A1: Yes — pre-boil the potatoes, smash to about 1/2 inch, then air-fry at 375°F (190°C) for 8–12 minutes, flipping halfway. Work in batches to avoid overcrowding for maximum crispiness.
Q2: What’s the best cheese substitute if I don’t like feta?
A2: Use crumbled goat cheese for similar tang and creaminess, or finish with grated Parmesan for a salty, nutty flavor. For dairy-free, try a store-bought vegan feta or 2 tbsp nutritional yeast plus lemon juice.
Q3: Can I bake the feta on top from the start?
A3: Baking feta briefly is fine, but extended baking can make it watery. For the best texture and flavor, add most of the feta after roasting and reserve a small amount to brown for contrast.
Q4: How do I re-crisp leftovers without drying them out?
A4: Reheat in a 375°F (190°C) oven for 8–12 minutes or in an air fryer at 350°F (175°C) for 5–8 minutes. If they feel very dry, brush lightly with olive oil before reheating.
Conclusion
If you want another variation and technique inspiration, check out this guide to Greek Smashed Potatoes with Feta (Air Fryer or Oven) for alternate cooking times and herb pairings.
Crispy Smashed Potatoes with Feta
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A crunchy and tangy side dish that transforms new potatoes into a delightful complement to any meal, featuring crispy edges and fluffy interiors topped with salty feta.
Ingredients
- 1.5 lb (700 g) small Yukon Gold or new potatoes
- 3 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 cup crumbled feta
- 1 tbsp chopped fresh rosemary or oregano
- Fresh lemon zest
Instructions
- Simmer the small Yukon Gold or new potatoes in salted water for 15-18 minutes until just tender.
- Drain and let the potatoes steam-dry for a few minutes.
- Place the potatoes on a rimmed baking sheet and gently smash each to about 1/2-inch thickness.
- Brush the smashed potatoes with olive oil seasoned with salt and pepper.
- Roast in a preheated oven at 425°F (220°C) for 20-25 minutes until the edges are golden and crispy.
- Remove from the oven and sprinkle with crumbled feta, herbs, and lemon zest. Serve warm.
Notes
For best results, use firm small potatoes to avoid disintegration. Ensure excess moisture is removed prior to roasting for optimal crispiness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean