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Crispy Greek Lemon Smashed Potatoes

[heart_this] · Apr 15, 2019 · 7 Comments

Crispy Greek Lemon Smashed Potatoes

Tender potatoes that are smashed and roasted until golden brown and crispy on top and bottom seasoned with olive oil, butter, oregano salt and pepper in addition to a hit of lemon juice!

I was looking for some Spring inspired side dishes for my Easter dinner and these crispy Greek lemon smashed potatoes were sounding really good! This is a pretty basic smashed potato recipe, where small potatoes are cooked until tender, smashed down flat, brushed with oil and baked until they are golden brown and crispy on the top and bottom. These ones are done in a Greek style with oregano and once they are roasted they are drizzled with melted butter and lemon juice! Yum! These lemon smashed potatoes are great as a side dish for a meal or a finger food as they are perfect for topping with tasty things!

Crispy Greek Lemon Smashed Potatoes
Crispy Greek Lemon Smashed Potatoes
Top them with feta yogurt!

Crispy Greek Lemon Smashed Potatoes
Load them up with tzatziki sauce, kalamata olives, tomatoes, parsley, dill, etc. and make an appetizer out of them!

Crispy Greek Lemon Smashed Potatoes

Crispy Greek Lemon Smashed Potatoes
Crispy Greek Lemon Smashed Potatoes

Crispy Greek Lemon Smashed Potatoes

Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes Servings: 4

Tender potatoes that are smashed and roasted until golden brown and crispy on top and bottom seasoned with olive oil, butter, oregano salt and pepper in addition to a hit of lemon juice!

ingredients
  • 1 pound new potatoes (about 1-1 1/2 inches across), washed
  • 1 tablespoon oil
  • 1 teaspoon oregano
  • salt and pepper to taste
  • 2 tablespoons butter, melted
  • 2 tablespoons lemon juice
  • 1 tablespoon parsley, chopped
directions
  1. Bring the potatoes and enough water to cover them by an inch to a boil, reduce the heat and simmer until a fork can easily be pushed into them, about 15-30 minutes depending on the size of the potatoes, before draining them.
  2. Place the potatoes on a greased baking sheet and ‘smash’ them by pressing down on them with something like a potato masher, the bottom of a glass or bowl, etc.
  3. Brush the potatoes with the oil, sprinkle on the oregano, salt, and pepper and bake them on the top shelf of a preheated 450F/230C oven until golden brown and crispy on top, about 20 minutes.
  4. Drizzle on the melted butter and lemon juice before sprinkling on the parsley!
Option: You can cook and smash the potatoes a day ahead of time.
Option: Use roast chicken or turkey, lamb, beef, etc. dripping instead of the oil for more flavour!
Option: Top with crumbled feta and/or tzatziki sauce, kalamata olives, tomatoes, parsley, dill, etc.
Nutrition Facts: Calories 146, Fat 6g (Saturated 2g, Trans 0), Cholesterol 7mg, Sodium 7mg, Carbs 20g (Fiber 2g, Sugars 1g), Protein 2g

Nutrition by: Nutritional facts powered by Edamam
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Appetizer, Food, Fritter, Gluten-free, Greek, Mediterranean, Recipe, Side Dish, Vegetable, Vegetarian

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Reader Interactions

Comments

  1. Amy Wyn says

    April 16, 2019 at 4:37 pm

    Step 3: “Brush the potatoes with the of the oil…”??!! HELP Great looking potatoes, but because of the typo not really sure exactly what to do with the butter and the oil. Thanks!!

    Reply
    • kevin says

      April 17, 2019 at 10:44 am

      That is: “Brush the potatoes with the oil, sprinkle on the oregano, salt, and pepper and bake them on the top shelf of a preheated 450F/230C oven until golden brown and crispy on top, about 20 minutes.”

      Reply
  2. Rayann says

    April 18, 2019 at 10:08 am

    Is the oregano fresh or dried?

    Reply
    • kevin says

      April 18, 2019 at 11:55 am

      I usually used dried but fresh works! If you are using fresh sprinkle it on after baking! Enjoy!

      Reply
  3. MJ says

    July 30, 2020 at 4:12 pm

    Made these with the spinach and feta baked chicken and they were perfect. To say they are a bit addicting is an understatement! I was planning on leftovers but we gobbled them up!

    Reply
  4. Nina says

    June 8, 2021 at 1:59 am

    What kind of potatoes?

    Reply
    • kevin says

      June 15, 2021 at 1:05 pm

      I use white flesh potatoes and yellow flesh potatoes also work. Enjoy!

      Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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