Best 8 Crushed New Potatoes With Mint Feta Recipes

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When it comes to easy and flavorful summer side dishes, crushed new potatoes with mint feta is hard to beat. This dish is made with fresh, tender new potatoes that are boiled until tender and then crushed with a fork. The potatoes are then tossed with a mixture of crumbled feta cheese, chopped mint, and a tangy vinaigrette. The result is a dish that is creamy, tangy, and bursting with flavor. This dish is perfect for picnics, potlucks, and backyard barbecues. It is also a great way to use up any leftover new potatoes you may have.

Check out the recipes below so you can choose the best recipe for yourself!

NEW POTATOES WITH FETA



New Potatoes with Feta image

Provided by Damaris Phillips

Categories     side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 7

2 1/2 pounds new potatoes, quartered
1/4 cup coconut oil
3 sprigs thyme, leaves picked and chopped
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1/2 cup crumbled feta
1/4 cup thinly sliced green onions

Steps:

  • Preheat the oven to 425 degrees F. Place a baking sheet in the oven to preheat while you prepare the potatoes.
  • Toss the potatoes with the oil and thyme on a baking sheet and season liberally with salt and pepper. Roast the potatoes until golden brown and crisp on the outside but fork-tender on the inside, 15 to 18 minutes. Transfer to a large bowl and toss with the feta and green onions. Serve immediately.

RED POTATOES WITH OLIVES, FETA AND MINT



Red Potatoes with Olives, Feta and Mint image

Categories     Salad     Olive     Potato     Side     Quick & Easy     Backyard BBQ     Feta     Mint     Summer     Anniversary     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 5

1 3/4 pounds small red-skinned potatoes, cut into quarters
1 bunch fresh mint, chopped
8 ounces feta-cheese, crumbled
3/4 cup brine-cured black olives (such as Kalamata), pitted, chopped
1/4 cup extra-virgin oil

Steps:

  • Place potatoes and 3 tablespoons mint in large pot of salted water. Bring water to boil, reduce heat and simmer potatoes until tender, about 12 minutes. Drain potatoes; transfer to large bowl.
  • Set aside 2 tablespoons each of mint, cheese and olives; add remainder to warm potatoes. Mix in oil. Season with salt and pepper. Garnish potatoes with reserved mint, cheese and olives. Serve warm.

CRUSHED NEW POTATOES



Crushed New Potatoes image

Make and share this Crushed New Potatoes recipe from Food.com.

Provided by Mme M

Categories     Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

14 ounces new potatoes
3 1/2 pints water, to cover
2 heads garlic, cut in half
2 large bay leaves
20 sprigs fresh thyme
1 teaspoon chicken bouillon
1 1/2 ounces salt
3 1/2 ounces unsalted butter
1/2 teaspoon salt
1/4 teaspoon white pepper

Steps:

  • Scrub and wash the new potatoes and place into a saucepan. Cover with the water and then add the rest of the ingredients, except the butter and final seasoning.
  • Bring to the boil and reduce to a simmer.
  • Cook for approximately 20 minutes.
  • Once cooked, drain and using a fork or a potato masher, crush the potatoes lightly,.
  • add the butter and season with salt and pepper.

HERBED GREEK ROASTED POTATOES WITH FETA CHEESE



Herbed Greek Roasted Potatoes with Feta Cheese image

These potatoes have a nice Mediterranean flair to them, with the lemon, garlic, and herbs. These are so delicious out of the oven topped with plenty of feta cheese.

Provided by Cat Lady Cyndi

Categories     Side Dish     Vegetables     Roasted Vegetable Recipes

Time 1h40m

Yield 10

Number Of Ingredients 10

5 pounds potatoes, cut into wedges
6 cloves garlic, minced
¾ cup olive oil
1 cup water
¼ cup fresh lemon juice
sea salt to taste
ground black pepper to taste
1 ½ tablespoons dried oregano
1 teaspoon chopped fresh mint
1 (8 ounce) package crumbled feta cheese

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C). Lightly oil a large baking dish.
  • Stir the potatoes, garlic, olive oil, water, lemon juice, salt, and pepper together in a bowl until the potatoes are evenly coated; pour into the prepared baking dish.
  • Roast in the preheated oven until the potatoes begin to brown, about 40 minutes. Season the potatoes with the oregano and mint. If the dish appears dry, pour another 1/2 cup water into the dish. Return to the oven and bake about 40 minutes more. Top with the crumbled feta cheese to serve.

Nutrition Facts : Calories 378.6 calories, Carbohydrate 41 g, Cholesterol 20.2 mg, Fat 21.3 g, Fiber 4.4 g, Protein 8 g, SaturatedFat 5.7 g, Sodium 305 mg, Sugar 3.3 g

POTATOES, PEAS, AND MINT



Potatoes, Peas, and Mint image

Baby potatoes get a coating of mashed peas and mint that brings out their inner earthiness.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 6

1 1/4 pounds baby red potatoes
1/2 cup fresh or frozen peas
2 tablespoons extra-virgin olive oil
1/3 cup chopped mint leaves
3/4 teaspoon coarse salt
Freshly ground pepper

Steps:

  • Cook potatoes in a pot of boiling water until easily pierced with a fork, 11 to 14 minutes; drain. Halve potatoes. Meanwhile, simmer peas in a saucepan of water until tender, about 4 minutes; drain, reserving 1/4 cup cooking liquid. Crush peas with 1 tablespoon olive oil and 2 tablespoons reserved cooking liquid using a fork. Gradually stir in remaining 2 tablespoons cooking liquid until mixture is thick and chunky. Toss potatoes with pea mixture, mint, salt, and some pepper. Drizzle with additional tablespoon oil.

Nutrition Facts : Calories 145 g, Fat 4 g, Fiber 4 g, Protein 4 g, Sodium 231 g

CRUSHED NEW POTATOES



Crushed new potatoes image

Make more of new potatoes with Gordon's summery side dish. As easy to adjust for one as for a crowd

Provided by Gordon Ramsay

Categories     Buffet, Dinner, Side dish

Time 50m

Number Of Ingredients 4

1kg peeled or scrubbed new potatoes
3 tbsp olive oil
4 spring onions , sliced
handful pitted black olives , chopped

Steps:

  • Cook the potatoes in boiling salted water for about 15 mins until completely cooked through. Peeling the potatoes isn't essential, but I think it gives a smoother finish to the dish.
  • Drain, tip into a bowl, and crush with the olive oil until broken but not mashed. Stir through the spring onions and the olives, then season to taste and serve.

Nutrition Facts : Calories 132 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.01 milligram of sodium

BAKED POTATOES WITH RAMPS AND FETA



Baked Potatoes with Ramps and Feta image

I often eat these baked potatoes just like this as a vegetarian main with a salad, but you can of course serve them as a side with steak or pork chops as well.

Provided by Marianne

Categories     Side Dish     Potato Side Dish Recipes

Yield 4

Number Of Ingredients 6

2 pounds potatoes, washed
salt and freshly ground black pepper to taste
1 tablespoon olive oil, or as needed
5 medium tomatoes, chopped
1 (6 ounce) container crumbled feta cheese
1 cup ramps - washed, dried, and finely chopped

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
  • Allow potatoes to cool lightly and cut in half.
  • Preheat the oven to 400 degrees F (200 degrees C). Lightly brush a baking sheet with olive oil.
  • Combine tomatoes, feta, and ramps in a bowl; season with salt and pepper. Place about 1 tablespoon of feta mixture on top of each potato half and transfer to the prepared baking sheet.
  • Bake on the center rack in the preheated oven until cheese is lightly browned, about 20 minutes.

Nutrition Facts : Calories 358.1 calories, Carbohydrate 50.6 g, Cholesterol 37.8 mg, Fat 13 g, Fiber 7.2 g, Protein 12.3 g, SaturatedFat 6.9 g, Sodium 500.4 mg, Sugar 8.4 g

SMASHED CARROTS WITH FETA AND MINT



Smashed Carrots With Feta and Mint image

For a zesty side dish of carrots, employ the sharp, salty flavor of feta cheese and lots of chopped fresh mint. This is more rustic than a smooth purée, with noticeable texture and bright colors. You can cook and mash the carrots in advance, then reheat, adding the toppings at the last minute.

Provided by David Tanis

Categories     vegetables, side dish

Time 25m

Yield 6 servings

Number Of Ingredients 7

3 tablespoons extra-virgin olive oil
2 pounds large carrots, peeled and cut into 1-inch chunks
Salt and pepper
2 cloves garlic, minced
6 ounces feta cheese, crumbled
2 tablespoons freshly chopped mint leaves
Pinch of crushed red pepper (optional)

Steps:

  • In a large, heavy pot with a lid, warm olive oil over medium-high heat until hot but not smoking. Add carrots and stir to coat. Season generously with salt and pepper.
  • Add garlic, stir, and let sizzle just until golden; do not let it brown. Then add 1 cup water and cover pot.
  • Reduce heat to low, and simmer until tender, about 10 minutes. Remove lid, and turn heat to high. Simmer until most of the liquid has evaporated.
  • With a potato masher, crush carrots roughly, right in the pot, leaving mixture a bit chunky. Set aside until ready to serve.
  • To serve, reheat carrots over low heat. Fold most of the feta and mint into the hot carrot mixture, reserving enough for garnish. Transfer to a serving dish. Sprinkle with crushed red pepper, if using. Top with remaining feta and mint.

Nutrition Facts : @context http, Calories 200, UnsaturatedFat 7 grams, Carbohydrate 16 grams, Fat 13 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 441 milligrams, Sugar 8 grams

Tips:

  • Choose the right potatoes: New potatoes are best for this recipe because they have a thin skin that doesn't need to be peeled. They also cook quickly and evenly.
  • Boil the potatoes until they are just tender: Overcooked potatoes will be mushy and fall apart.
  • Add the mint and feta cheese at the end of cooking: This will prevent the mint from wilting and the feta from melting too much.
  • Season with salt and pepper to taste: Start with a small amount and add more to taste.
  • Serve immediately: This dish is best served warm.

Conclusion:

This crushed new potatoes with mint and feta recipe is a simple and delicious side dish that is perfect for any occasion. The potatoes are soft and fluffy, the mint is refreshing, and the feta cheese adds a salty tang. This dish is sure to please everyone at your table.

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