Crispy Greek Smashed Potatoes

Crispy Greek smashed potatoes are boiled, smashed and roasted golden, then finished with lemon, feta and parsley. An easy Greek side dish everyone loves.

Course Side Dish

Cuisine vegetarian

Keyword greek potato side dish

Prep Time 15

Cook Time 50

Total Time 1 5

Servings

Calories 289kcal

Equipment

large cooking pot

Ingredients

2 lbs medium or small yellow potatoes
3 tablespoons extra virgin olive oil
Juice of half a lemon
¼ teaspoon dried oregano
¼ teaspoon dried dill
¼ teaspoon garlic powder
¼ teaspoon onion powder
1¼ teaspoons kosher salt divided
¼ teaspoon ground black pepper
¼ cup crumbled feta cheese
2 tablespoons fresh chopped parsley

Instructions

Place the 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.

Nutrition