If you’re in the mood for a potato side dish that checks every box—crispy, tangy, creamy, and deeply flavorful—then this Balsamic Glazed Smashed Potatoes with Feta recipe is going to hit the spot. It’s a vibrant twist on classic smashed potatoes, layered with bold Mediterranean flavors. These are not your average roasted potatoes. Think golden, crispy smashed new potatoes with a sticky balsamic glaze and a generous crumble of salty feta on top. It’s a fancy-looking dish that’s actually simple to pull off, and it pairs perfectly with everything from grilled chicken to seared salmon.
Whether you're looking for an easy smashed potatoes idea to serve at a dinner party or just want to elevate your weeknight meal game, this recipe is a winner. You’ll find yourself returning to this one again and again—especially if you’re a fan of little potato recipes or are on the hunt for new roasted potatoes recipes that bring something a little extra to the table.
Balsamic Glazed Smashed Potatoes with Feta
Prep Time 15 minutes mins
Cook Time 40 minutes mins
Total Time 55 minutes mins
Course Appetizer, Side Dish
Cuisine European, Mediterranean
Large pot For boiling the potatoes. A Dutch oven or deep saucepan works well.
Sheet pan or baking tray Choose one with a large surface area so the potatoes can crisp up properly.
Parchment paper or silicone baking mat To prevent sticking and make cleanup easier.
Potato masher or sturdy fork To gently smash the potatoes. If you want perfectly round smashed shapes, a flat-bottomed glass also works.
Small saucepan For reducing the balsamic glaze.
Oven Essential for roasting and crisping.
For the Smashed Potatoes
- 2 pounds small yellow potatoes Yukon golds or any baby yellow potatoes
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika optional, for a subtle warmth
For the Balsamic Glaze
- 1/3 cup balsamic vinegar
- 1 tablespoon honey or maple syrup for a vegan option
- 1 clove garlic finely grated or minced
- Pinch of salt
For Topping
- 1/2 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley or fresh thyme
- Extra drizzle of olive oil optional
- Cracked black pepper to taste
Step 1: Boil the Potatoes
Start by placing your yellow potatoes in a large pot. Fill with enough cold water to cover them by about an inch. Bring to a boil over medium-high heat, add a generous pinch of salt, and let them cook for about 15 minutes until fork-tender. They should be soft enough to smash but not falling apart.
Step 2: Drain and Cool
Once the potatoes are cooked, drain them and let them sit for 5 minutes. This helps remove excess moisture so they crisp up better in the oven. You can pat them dry with a clean towel to help the process along.
Step 3: Smash the Potatoes
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Arrange the potatoes on the sheet, spacing them out. Use your potato masher, fork, or glass to press each potato until it’s flattened to about 1/2 inch thick. Don’t worry if they crack around the edges—those jagged parts get extra crispy.
Step 4: Season and Roast
Drizzle the olive oil over the smashed potatoes, then sprinkle with salt, pepper, garlic powder, and smoked paprika if using. Roast in the oven for 25–30 minutes, flipping halfway through if you want even crispiness on both sides. You’re looking for golden-brown edges and crispy bottoms.
Step 5: Make the Balsamic Glaze
While the potatoes roast, pour balsamic vinegar, honey, garlic, and a pinch of salt into a small saucepan. Bring to a simmer over medium heat, stirring occasionally. Reduce the heat and let it bubble gently until the glaze thickens enough to coat the back of a spoon, about 5–7 minutes. Remove from heat and set aside.
Step 6: Assemble and Serve
Once the potatoes are out of the oven, drizzle the balsamic glaze over the hot crispy potatoes. Sprinkle generously with crumbled feta cheese and chopped fresh herbs. Add an extra drizzle of olive oil and a few cracks of black pepper for good measure.
Serve immediately while the potatoes are crispy, and the glaze and feta are fresh and vibrant.
Pairings
These balsamic glazed smashed potatoes with feta can swing both casual and classy depending on what you serve them with.
- Protein: Grilled lemon chicken, roasted lamb, or even a seared steak work beautifully. The tang of the glaze and saltiness of the feta balance out rich meats.
- Vegetarian pairing: Try alongside sautéed spinach or garlicky green beans. They also pair wonderfully with roasted Brussels sprouts or a hearty lentil salad.
- Sauces: A spoonful of tzatziki or a lemon herb yogurt sauce adds extra creaminess. For spice lovers, a dollop of harissa or chili oil adds heat that contrasts the sweetness of the balsamic.
- Drinks: If you're into pairings beyond food, a glass of red wine (like Pinot Noir) or a sparkling lemonade can complement the glaze beautifully.
FAQs
1. What type of potatoes are best for smashed potatoes?
Small yellow potatoes like Yukon golds or baby Dutch potatoes work great for smashed potatoes recipes. They have a creamy texture inside and crisp up nicely on the outside. Red potatoes or fingerlings are also good alternatives.
2. Can I use balsamic reduction from a bottle instead of making my own?
Yes, you can use store-bought balsamic glaze if you're short on time. Just make sure it's thick and sweet enough to drizzle. Homemade glaze, though, gives you more control over flavor and sweetness.
3. Can I make these ahead of time?
Yes! You can boil and smash the potatoes ahead of time, then roast them just before serving. The balsamic glaze can also be made a day in advance and stored in the fridge. Reheat gently before using.
4. Can I make this recipe vegan?
Definitely. Just skip the feta or use a plant-based alternative. And instead of honey, opt for maple syrup in the glaze. You’ll still get that delicious sweet and tangy combo.
5. What’s the difference between smashed and sautéed potatoes?
Smashed potatoes are boiled, smashed, then roasted for crispy texture, while sautéed potatoes are usually sliced or cubed and cooked in a pan with oil or butter. Both are delicious, but smashed potatoes give you more crispy surface area.
