These Greek-style lemony smashed potatoes are the perfect side to any meal. They’re crisp on top and creamy in the center. So delicious!
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If you’ve never had smashed potatoes before, get ready for the best way to eat a potato. These Greek lemony smashed potatoes are fun, easy to make, and have a big burst of flavor.
They are crispy on the outside, creamy on the inside, and covered in a lemon garlic butter dressing. Whether you eat them as a snack or make them a side dish, you will never be disappointed.
What are smashed potatoes?
Smashed potatoes are baby potatoes that have been cooked whole in simmering water, smashed flat, covered in oil or dressing, then baked until crispy. Baby potatoes usually come in red or yellow, and you can use either.
Most people use a potato masher to smash these, but they tend to get stuck in the masher. The best way to smash them is to use a cup, mug, or bowl—something with a flat bottom.
The flavor combinations are endless, but these lemon garlic smashed potatoes are my favorite.
Greek lemon smashed potatoes will be your favorite!
You don’t have to try all of the different flavor combinations to know that this one will be your favorite, too. The delicious dressing makes these:
- Crispy and creamy
- Perfect as a snack or side dish!
- Potatoes. I put whole potatoes in a pot of cold water to boil. Be sure the water is cold, or your potatoes won’t cook properly.
- Lemon juice. Always fresh, never from a bottle.
- Butter. I like to use salted butter in this dressing because I don’t think potatoes can have enough salt. However, you can use unsalted butter to control the salt.
- Olive oil. Use good olive oil for dressing.
- Crushed oregano. A good quality brand will have the most flavor.
- Garlic. I don’t think you can have too much garlic, so if you’d like even more garlic, feel free to do so.
More Smashed potato flavor
Even though these are my favorite smashed potatoes, you could always add grated parmesan, feta, or gouda during the final 5 minutes of roasting/broiling. You can sprinkle chopped parsley over them after you pull them out of the oven or serve on top of a dollop of tzatziki.
I love the buttery flavor, but I add a little olive oil to the dressing to help the tops get golden brown and crispy. However, you don’t have to add the oil; just add a little more butter. To make it completely vegan, use only oil in the dressing.
How to make Greek lemon smashed potatoes?
- Place the potatoes in a saucepan and cover them with cold water. Add a teaspoon of salt and bring to a boil. Reduce the heat to medium and cook until the potatoes are fork-tender. About 20-25 minutes.
- Preheat the oven to 500 °F, 250 °C.
- Drain the potatoes and place them on a baking tray.
- Using the bottom of a mug or a bowl, press the potatoes down to“smash” them. They should become about a half-inch in thickness.
- Combine the dressing ingredients and whisk them together.
- Pour about a tablespoon of the dressing over each potato and season them generously with salt.
- Roast them in the preheated oven on the middle rack for 15 minutes.
- Turn the broiler on and leave the potatoes on the middle rack. Broil them for about 5 minutes or until crisp on top and golden.
Serve these Smashed Potatoes with:
If you aren’t making these for a snack, they will go with any entrée as a side dish. Here are a few options:
- Greek Roasted Chicken with Onions & Peppers: Sheet-pan Meal Ready in 60 Minutes!
- Chicken in a lemon butter sauce
- Pan-fried Greek Lamb Chops
- Crown Roast Rack of Lamb
- Lamb Shanks
Greek Lemony Smashed Potatoes
These Greek-style lemony smashed potatoes are the perfect side to any meal. They're crisp on top and creamy in the center. So delicious!
- 2 pounds baby potatoes
- salt, to taste
- 1/4 cup fresh lemon juice
- 4 tablespoons butter, melted
- 2 tablespoons olive oil
- 1-2 teaspoons dried crushed oregano
- 4 cloves garlic, grated
- 1/4 teaspoon ground black pepper
Place the potatoes in a saucepan and cover them with cold water. Add a teaspoon of salt and bring to a boil. Reduce the heat to medium and cook until the potatoes are fork tender. About 20-25 minutes.
Preheat the oven to 500 °F, 250 °C.
Drain the potatoes and place them on a baking tray.
Using the bottom of a mug or a bowl, press the potatoes down to "smash" them. They should become about a half inch in thickness.
Combine the dressing ingredients and whisk them together.
Pour about a tablespoon of the dressing over each potato and season them generously with salt.
Roast them in the preheated oven on the middle rack for 15 minutes.
Turn the broiler on and leave the potatoes on the middle rack. Broil them for about 5 minutes or until crisp on top and golden.
Serve with tzatziki or lemon wedges.
Enjoy and Kali Orexi!
During the final 5 minutes of roasting/broiling add a cup of crumbled feta cheese on tip of the potatoes. Garnish with c\hopped parsley and serve.
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