Crispy Smashed Greek Potatoes
Highlighted under: Nourishing Comfort Bowls
The first time I made these crispy smashed Greek potatoes was during a backyard barbecue, and I was amazed at how quickly they disappeared. Each bite is crispy on the outside and fluffy on the inside, and the whole thing runs about $8 to make, which is a win in my book. My friends couldn't get enough, with one even saying they might be better than fries. Trust me, these little gems are going to be a staple at my gatherings from now on.
Honestly, I was a bit skeptical at first about smashing potatoes, but once I tried it, I understood what all the fuss was about. The trick really lies in boiling them just enough before you give them a good smash and a drizzle of olive oil. You’ll want to let them crisp up in the oven until they are golden, and trust me, those crispy edges make all the difference.
Last time I made these, I even threw in some feta cheese and oregano on top, which took them a bit further in terms of flavor. It added a nice touch, and I had some leftover potato slices that didn’t make the first round. They reheated fine in the oven later, reminding me how great leftovers can be with these potatoes.
Why I Keep Making This
- The crispy texture is addictive
- You probably have all the ingredients at home
- They make for great leftovers
- Perfect as a side for just about anything
Choosing Your Ingredients
For these crispy smashed Greek potatoes, start by selecting small Yukon gold potatoes if you can. They have a lovely buttery texture when cooked, which is really what you want here. If you can't find Yukon golds, you can use red potatoes; they'll hold up just fine, too.
Extra virgin olive oil is key to getting that crispiness that makes these potatoes so addictive. I usually keep a good quality olive oil on hand, and it's totally worth it for drizzling over roasted veggies or pasta as well.
A Quick Note on Crispy Smashed Greek Potatoes
When you smash the potatoes, don’t stress if they aren’t perfectly uniform; some might be flatter than others, and that’s okay. The unevenness actually helps them get extra crispy in the oven. I find that using the bottom of a sturdy cup is great for this, but a spatula works too if you press down gently.
If you’re really pressed for time, you might consider cooking the potatoes in the microwave instead. It cuts down on the boiling time. Just make sure they stay intact and are tender enough to smash; you can always finish them in the oven to get that crispy outer layer.
Ingredients
Gather these simple ingredients and get ready to make something special.
For the Potatoes
- 2 pounds of small Yukon gold potatoes
- 1/4 cup extra virgin olive oil
- 1 teaspoon Diamond Crystal kosher salt
- 1 teaspoon dried oregano
- Freshly ground black pepper to taste
Optional Toppings
- 1/2 cup crumbled feta cheese
- Fresh parsley for garnish
Feel free to play around with additions, like using fresh herbs or even a sprinkle of sumac for something different.
Instructions
Now that we have our ingredients ready, let’s get cooking!
Boil the Potatoes
Start by placing the potatoes in a large pot, covering them with water. Add a generous pinch of salt and bring it to a boil. Cook them for about 15-20 minutes, or until they are fork-tender but not falling apart. You don’t want them too soft, or they’ll be tricky to smash.
Smash and Season
Once cooked, drain the potatoes and let them cool for a few minutes. Preheat your oven to 425°F. On a baking sheet lined with parchment paper, place the potatoes and give each one a gentle smash with the bottom of a cup or a sturdy spatula until they flatten out a bit. Drizzle the olive oil over the smashed potatoes, then sprinkle them with salt, oregano, and a good amount of black pepper.
Crisp in the Oven
Pop the baking sheet in the oven and roast them for about 25-30 minutes, flipping them halfway through. You're looking for them to turn golden brown and crispy on the outside. If they aren’t browning enough at the end, feel free to add a couple of extra minutes.
Add Optional Toppings
If you want to add feta or some fresh parsley, sprinkle them on right after you take the potatoes out of the oven. The heat will warm the cheese a bit, making it even more flavorful.
Let the potatoes cool for a few minutes before serving. They’re seriously good right out of the oven, but also tasty at room temperature.
Pro Tips
- You can use other potatoes, but Yukon gold gives a great texture.
- Feel free to add lemon zest for a bright flavor.
- To save time, boil the potatoes ahead of time and roast them just before serving.
Crispy Smashed Greek Potatoes Leftovers Plan
These potatoes are great the next day, and I often enjoy them cold or reheated. Just pop them in a skillet with a little olive oil to bring back some of that crispiness. They work well as a base for a breakfast hash too, especially with some eggs and whatever veggies you have lying around.
To store any leftovers, let them cool completely and then place them in an airtight container in the fridge. They'll stay good for a few days, but they may lose some of their texture, so using them in a frying pan the next day is usually the best move.
Dietary Swaps
If you're looking for a dairy-free option, you could easily skip the feta on top. A sprinkle of lemon juice or a dash of balsamic vinegar just after baking gives it a nice punch without any cheese. A squeeze of fresh lemon right before serving can also really brighten up the dish.
For a different herb flavor, consider swapping out the oregano for rosemary or thyme. Both would lend a nice earthiness to the dish. Honestly, I sometimes mix and match depending on what I have at home; every version I've tried has been tasty!
Crispy Smashed Greek Potatoes
Created by: The Tastycrafter Team
Recipe Type: Nourishing Comfort Bowls
Skill Level: Easy
Final Quantity: 4.0
What You'll Need
For the Potatoes
- 2 pounds of small Yukon gold potatoes
- 1/4 cup extra virgin olive oil
- 1 teaspoon Diamond Crystal kosher salt
- 1 teaspoon dried oregano
- Freshly ground black pepper to taste
Optional Toppings
- 1/2 cup crumbled feta cheese
- Fresh parsley for garnish
How-To Steps
Start by placing the potatoes in a large pot, covering them with water. Add a generous pinch of salt and bring it to a boil. Cook them for about 15-20 minutes, or until they are fork-tender but not falling apart. You don’t want them too soft, or they’ll be tricky to smash.
Once cooked, drain the potatoes and let them cool for a few minutes. Preheat your oven to 425°F. On a baking sheet lined with parchment paper, place the potatoes and give each one a gentle smash with the bottom of a cup or a sturdy spatula until they flatten out a bit. Drizzle the olive oil over the smashed potatoes, then sprinkle them with salt, oregano, and a good amount of black pepper.
Pop the baking sheet in the oven and roast them for about 25-30 minutes, flipping them halfway through. You're looking for them to turn golden brown and crispy on the outside. If they aren’t browning enough at the end, feel free to add a couple of extra minutes.
If you want to add feta or some fresh parsley, sprinkle them on right after you take the potatoes out of the oven. The heat will warm the cheese a bit, making it even more flavorful.
Extra Tips
- You can use other potatoes, but Yukon gold gives a great texture.
- Feel free to add lemon zest for a bright flavor.
- To save time, boil the potatoes ahead of time and roast them just before serving.
Nutritional Breakdown (Per Serving)
- Calories (kcal): 220
- Total Fat (g): 11.5
- Saturated Fat (g): 1.5
- Cholesterol (mg): 0
- Sodium (mg): 400
- Total Carbohydrates (g): 31
- Dietary Fiber (g): 3.5
- Sugars (g): 1
- Protein (g): 4