Smashed Potatoes With Olives Feta and Walnut Oil

May 30, 2023May 30, 20230 4

Smashed Potatoes With Olives Feta and Walnut Oil - A Heavenly Delight for Potato Lovers

by The Chefin Appetizer

Prep

10 min

Cook

40 min

Ready In

50 min

Level

Very Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

350

Sugar

Fat

21g

Smashed Potatoes With Olives Feta and Walnut Oil is a delicious appetizer that is sure to impress your guests. It's a classic potato dish with a twist, where the potatoes are smashed, coated with a combination of olives, feta, and rosemary, and drizzled with walnut oil. It makes a perfect complement to any main course or can be enjoyed as a standalone dish. This dish is a crowd-pleaser and is guaranteed to leave everyone wanting more.

Instructions

1.	Preheat the oven to 425°F.
2.	To a pot of salted boiling water, add the potatoes and cook for 20-25 minutes or until tender.
3.	Drain the water and transfer the potatoes to a large baking dish.
4.	Using the back of a fork or a potato masher, gently smash each potato.
5.	Add chopped olives, crumbled feta, and rosemary sprigs, and coat the smashed potatoes well.
6.	Drizzle the walnut oil on top.
7.	Place the dish in the oven and bake for 10-15 minutes or until golden brown and crispy.
8.	Serve hot with a sprinkle of fresh herbs.

PROS

This dish is incredibly easy to make and requires minimal effort.

The combination of olives, feta, and walnut oil adds a unique flavor to the smashed potatoes.

It makes a perfect appetizer for any occasion.

CONS

Although smashed potatoes are a delicious treat, they are high in carbohydrates and calories.

It’s essential to watch the portion size while indulging in this dish.

HEALTH & BENEFITS

Potatoes are an incredibly nutritious vegetable that is low in calories and high in fiber.
They are a good source of vitamin C, vitamin B6, and potassium.
Olives and walnut oil are rich in healthy fats and antioxidants.

	8 medium potatoes
	1/2 cup stuffed green olive , chopped roughly
	1/2 cup crumbed feta
	8 small rosemary sprigs
	1/4 cup walnut oil