Quick smashed Greek potatoes with feta and rosemary

Step 1

Preheat the oven to 200C (400F). Drizzle a large skillet or roasting tray with a little olive oil.

Step 2

Rinse the potatoes and then pierce them all over with the tip of a sharp knife.

Step 3

Place in a microwaveable bowl, cover with two sheets of damp paper towel and microwave on full power for 7-12 minutes. You may need to do this in batches depending on your microwave's capacity.

Step 4

Check the potatoes after 7 minutes. If you can easily pierce them with a knife, take them out now otherwise continue to cook.

Step 5

Place the potatoes in the skillet or tray and smash them using a potato masher. You want to expose some of the flesh but for the potatoes to keep their shape.

Step 6

Drizzle with olive oil and season with salt and pepper. Scatter the garlic and rosemary over the potatoes and nestle the lemon wedges among them.

Step 7

Cook for 10 minutes until the skin starts to colour.

Step 8

Add the crumbled feta, onion and capers and return to the oven for a further 5 minutes.

Step 9

Squeeze some of the roasted lemons over them and serve immediately.