Smashed Potatoes With Rosemary & Feta Che

SpicySpicy Served HotServed Hot
based on 0 Ratings


Servings: 4 Preparation time:
  • Potato, Flesh And Skin, Raw, aloo 1kg (Co-op King Edward) Potatoes
  • Garlic, Raw, Garlic flakes, Lahsun, grated garlic, Garlic pods 2 Garlic(Cloves of, grated)
  • Garlic, Raw, Garlic flakes, Lahsun, grated garlic, Garlic pods 2 Garlic(,Cloves of whole)
  • Lemons, Raw, With Peel, Lime, Lemon (Juice of) 1 lime
  • Sea Salt
  • Kali Mirch Black Peppercorn, Milagu,kurumulaku, peppers pepper as needed
  • Rosemary, Dried, 1/4 Cup Rosemary( roughly chopped)
  • Brick Cheese, Grated cheese (Parmesan )Cheese (as needed, approximately 3) 4 Tbsp
  • Olive Oil, 1/4 Cup of Olive Oil
  • Brick Cheese, Grated cheese 150gm ( Crumbled Feta) Cheese

Instructions (Preparation Steps):

  • Wash & Scrub Potatoes well and boil them in enough water with 1/2 Tsp of Salt until fork tender.
  • In a small bowl, add Olive Oil, juice of a lime, a good pinch of salt, pepper, and finely grated garlic. Mix well and set it aside.
  • Preheat the oven to 180 C. On a large baking sheet place the smashed potatoes carefully, generously drizzle half the olive oil mixture over them, rosemary and garlic. Bake them in the oven for 20 minutes.
  • Sprinkle a generous serving of grated parmesan on the potatoes and return the potatoes to the oven for 10-14 minutes until they melt and render a crispy texture on the top.
  • Serve the Smashed Potatoes with some Crumbled Feta Cheese and Rosemary. Enjoy them on its own or serve them along with the main meal. They still work as a treat.

Cook's Tip:
Use a potato peeler to create cheese peels for garnishing salads, soups etc.
If dried herbs are used in a recipe, crush them first to release their fragrance.
To reuse cooking oil without tasting whatever was cooked in the oil previously, cook a 1/4″ piece of ginger in the oil. It will remove any remaining flavors and odors.


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