Smashed Potatoes With Olives Feta and Walnut Oil

Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

The flavour of these potatoes is really flavourful and intense. You will never eat just one, so double the batch ;-)


  1. Boil potatoes with skins on about 20 minutes or until fork soft. Do not peel.
  2. When soft place on a baking paper lined tray and flatten with a potato masher.
  3. top with olives, feta and rosemary.
  4. Sprinkle with walnut oil.
  5. Place in 180°C oven for about 45 minutes or until starting to go crispy.
Most Helpful

These potatoes are sensational -- full of the flavours I love and very moorish. I used kalamata olives, rosemary from the garden and Greek dodoni feta. I didn't have walnut oil, so subbed with a deluxe Aussie olive oil. Will be making these again soon. Thanks very much for posting.

Leggy Peggy April 24, 2011

My family thanks me every single night for a delicious meal, even though I've told them a gazillion times that it's my moral, legal and ethical duty to feed them and no thanks are required...but a little help with the dishes will never be refused. See an easy recipe for Walnut Oil. Made for A-NZ #42 Recipe Tag.

gailanng July 08, 2010

These were awesome! I love potatoes and I love feta and olives! Had to sub olive oil and dried rosemary, but they were still fantastic! Making them again tomorrow! Thanks for the recipe!

Toddy Turtle February 13, 2010