Crispy Greek Smashed Potatoes

These Crispy Greek Smashed Potatoes have crunchy golden edges, soft centers, and plenty of Greek-inspired flavor. The potatoes are boiled until tender, gently smashed, seasoned, and roasted until crisp. Fresh lemon juice, crumbled feta, and parsley go on at the end for a bright, salty finish. They make a great side for chicken, steak, fish, or anything coming off the grill.

Crispy Greek Smashed Potatoes on a baking sheet

What are the best potatoes for smashed potatoes?

Small or medium yellow potatoes are a great choice for this recipe. They cook up tender in the center but still hold together well enough to smash and roast until crispy.

Can I make Greek smashed potatoes ahead of time?

Yes. You can boil the potatoes ahead of time, drain and cool them, then refrigerate until you’re ready to finish the recipe. Smash, season, and roast the potatoes shortly before serving so the edges are fresh and crispy.

Do I need to peel potatoes for smashed potatoes?

No. Leave the skins on for these Greek smashed potatoes. Just wash the potatoes well and remove any sprouts before boiling.

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Ingredient Notes

ingredients for Crispy Greek Smashed Potatoes

Yellow potatoes: Small to medium ones hold their shape under the fork and go creamy inside.
Extra virgin olive oil: This is what crisps the edges, so be generous with it.
Lemon: Fresh juice squeezed on at the end lifts everything; bottled tastes flat here.
Dried oregano: The backbone of the Greek flavor, and Greek oregano is worth seeking out.
Dried dill: Bright and grassy against the salty feta, and dried beats fresh in a dry rub.
Garlic powder: Used instead of fresh cloves, which scorch at this oven temperature.
Onion powder: Quietly adds savory depth you would miss if you skipped it.
Kosher salt: A little will go into the boiling water, the rest goes into the dry rub.
Ground black pepper: Freshly cracked has far more bite than the preground stuff.
Feta cheese: Crumble it yourself from a block in brine for the creamiest texture.
Fresh parsley: Flat leaf parsley at the end keeps the whole plate tasting fresh.

Use potatoes that are close in size. This helps them finish boiling at about the same time.
Cook until fork-tender. The potatoes should be soft enough to smash easily but still hold together.
Smash gently. Press each potato with the back of a fork or a potato masher. You want plenty of exposed edges without completely breaking the potato apart.
Give them room on the baking sheet. Keeping a little space between the potatoes helps those edges roast instead of steam.
Add the toppings after roasting. Wait until the potatoes are golden and crisp before adding the lemon juice, feta, and parsley.
Serve them hot. Smashed potatoes have their best crispy texture right out of the oven.

Crispy Greek Smashed Potatoes with Feta

Place washed potatoes in a large pot and cover with water. Add 1 teaspoon kosher salt and bring the water to a boil. Cook over medium-high heat for 25 minutes, or until the potatoes are cooked through and can be easily pierced with a fork. Drain and set aside to cool for several minutes.
Meanwhile, preheat the oven to 425°F and line a large baking sheet with parchment paper.
Mix together the oregano, dill, garlic powder, onion powder, black pepper, and ¼ teaspoon kosher salt. Set aside. Place the potatoes on the prepared baking sheet. Carefully smash each potato with the back of a fork or the bottom side of a drinking glass.
Drizzle the olive oil over the potatoes, then sprinkle the seasoning mixture evenly over the top. Bake for 25 minutes, or until the potatoes are crispy around the edges and golden brown.
Squeeze the lemon juice over the potatoes. Sprinkle with crumbled feta cheese and fresh parsley before serving.