Greek Smashed Potatoes

close up overhead shot of hand holding Greek smashed potato

Print Recipe

5 from 1 vote

Here I'll show you how to make the most irresistible Greek-style smashed potatoes!

Prep Time15

Cook Time1 10

Total Time1 25

Course: Appetizer, Finger Food, Party Food

Cuisine: Greek

Servings:

Author: Chris Collins

Cost: £3 / $4

Equipment

Large Pot & Colander (for boiling potatoes)
Sharp Knife & Chopping Board
Large Mixing Bowl & Brush
1-2 Large Greaseproof Baking Trays (use baking paper if needed)
Large Mug or Measuring Cup (for smashing)

Ingredients

Smashed Potatoes

20 Baby Potatoes (approx 700g/1.5lb)
2 tsp + 1/4-1/2 tsp Salt
2 tbsp Olive Oil
1 1/2 tsp Dried Oregano
1/4 tsp Black Pepper

Toppings

Tzatziki (see notes)
Feta, finely crumbled
Red Onion, very finely diced
Fresh Dill, pluck a few tiny bits per potato
Olives, thinly sliced
Lemon, juice only
Black Pepper (optional)

Instructions

Add the potatoes to a large pot of cold water and stir in 2 tsp salt. Bring to a boil and cook until the potatoes are fork tender right through (approx 25 minutes, although it's completely dependent on the size of the spuds).
Drain the potatoes in a colander and leave for 5 minutes to steam. Preheat the oven to 200C/400F.
Tip the potatoes into a large mixing bowl and toss with 2 tbsp olive oil, 1 1/2 tsp oregano, 1/4-1/2 tsp salt and 1/4 tsp black pepper. Spread the potatoes out on 1-2 large greaseproof baking trays (use baking paper if you need to), then use a large mug or flat measuring cup to smash each potato. The thinner you smash them, the crispier they'll be. Just be careful they don't break apart. They need to stay intact. Leave to sit for another 5 minutes to allow some more steam to escape.
Use a brush to collect the leftover oil/seasoning in the bowl and brush it over the potatoes (add a drizzle more oil to the bowl if there's not much left). Place the potatoes in the oven until deep golden, visibly crispy and just starting to char around the edges (approx 30-35 minutes).
Remove and cool for a few minutes (they crisp up slightly more as they cool). Top them with a tsp of tzatziki, then add a sprinkle of feta, a sprinkle of onion, a couple of olive slices, a few pinches of dill, then finish with a gentle squeeze of lemon juice and a pinch of black pepper (optional).
Tuck in and enjoy!

Video

Notes

a) Baby Potatoes - I try and use ones that are slightly on the larger side, just because there are a lot of toppings to fit on. The main thing is that they're all even-sized, just so they all cook at an even rate. Timings will depend on the size of the potatoes.

b) How to prevent them from falling apart - I find my 1 cup measuring cup the perfect smashing tool as it is large and flat, so I recommend using something similar if you can. If the potatoes aren't cooked properly you might find they crumble apart when you smash them. Also, once smashed, just gently twist the cup to release it to prevent tearing the potato apart.

c) Tzatziki - You can use Homemade Tzatziki or store-bought! I have tried these with full-fat Greek Yoghurt instead, and whilst they were a little less flavoursome, they still tasted great.

d) Toppings - Work to preference with the amounts, but use the video/photos for guidance.

Nutrition