Name: Crispy Greek Lemon Smashed Potatoes Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Greek
Ingredients: 6 medium-sized potatoes (Yukon Gold or Carisma); 3 tablespoons butter, melted (or 2 tablespoons olive oil); 2 tablespoons lemon juice (juice of half a lemon); 4 cloves garlic, crushed; 2 teaspoons dried oregano, divided; 1 pinch salt, to taste; 1 pinch pepper, to taste; 1 spray olive oil; 1/2 teaspoon semolina (optional, for extra crispy potatoes)

If you’re searching for the ultimate crowd-pleasing side dish, you absolutely have to try Crispy Greek Lemon Smashed Potatoes. These beauties are gorgeously golden and crunchy on the outside, while their insides remain so fluffy and buttery you’ll keep going back for just one more. Drenched in lemony garlic butter and sprinkled with herby oregano, they’re hands-down better than any roast potato I’ve ever made. Trust me, whether you’re pairing them with your favorite grilled meats or just enjoying them straight from the pan, you’ll want this recipe in your regular rotation.

Crispy Greek Lemon Smashed Potatoes Recipe - Recipe Image

Ingredients You’ll Need

The magic of Crispy Greek Lemon Smashed Potatoes lies in everyday, no-nonsense ingredients that truly shine together. Each element plays a special role in creating that perfect marriage of zesty, herby flavor and addictively crisp texture.

Potatoes: Yukon Gold or Carisma potatoes work wonders for their buttery texture and ability to hold together when smashed.
Butter or Olive Oil: Melted butter adds richness and depth, while olive oil brings heart-healthy smoothness—choose one or mix them!
Lemon Juice: Freshly squeezed lemon juice brings brightness and that signature Greek note that wakes up all the flavors.
Garlic: Crushed cloves infuse every bite with mild warmth—use more or less, depending on your garlic obsession.
Dried Oregano: Classic Greek seasoning that adds aromatic earthiness; divided for both roasting and a final flourish.
Salt: Don’t skimp! Salt draws out natural flavors and makes the potatoes utterly addictive.
Pepper: Adds just enough heat and complexity to the mix.
Cooking Oil Spray: Gives the potatoes that irresistible, even crispiness without drowning them in oil.
Semolina (optional): Sprinkle a little for an extra shattering crunch on each potato’s crust.

How to Make Crispy Greek Lemon Smashed Potatoes

Step 1: Boil the Potatoes

Start by placing your whole potatoes into a large pot of well-salted water. Bring it up to a boil and let the potatoes bubble away, covered, for 30 to 35 minutes until they’re just fork-tender. You want them fully cooked but not falling apart. Drain them thoroughly—dry potatoes mean crispier exteriors later on!

Step 2: Prep the Baking Sheet

Lightly spray a big baking sheet or tray with cooking oil. This is important for non-stick power and even browning. Arrange your cooked potatoes with a bit of space between each so they have room to spread out and crisp up on all sides.

Step 3: Smash the Potatoes

Grab your trusty potato masher and gently press each potato down until it flattens into a thick, rustic disk. Be gentle—you’re smashing, not demolishing! The more nooks and uneven edges, the crispier the outcome.

Step 4: Add the Greek Lemon-Garlic Magic

Stir together your melted butter (or olive oil), lemon juice, and crushed garlic. Drizzle this glorious mixture over every potato, ensuring each is bathed in zesty, garlicky goodness. Sprinkle half of your oregano, plus salt and pepper, over the top for the first round of flavor layering.

Step 5: Final Touches for Crispy Perfection

Give everything a light spritz of olive oil spray. If you’re aiming for absolutely next-level crispiness, dust the tops with semolina. Now broil (or grill) in a hot oven (about 200°C or 400°F) for roughly 15 minutes, or until the potatoes turn deeply golden, with irresistible crispy edges. For an extra crisp, spray them again halfway through!

Step 6: Finish and Serve

Once your Crispy Greek Lemon Smashed Potatoes are sizzling and golden, pull them from the oven and shower with the rest of your dried oregano. Taste for seasoning and add a hit of salt and pepper if needed, then get them to the table fast—they’re most irresistible hot and crunchy.

How to Serve Crispy Greek Lemon Smashed Potatoes

Garnishes

A simple finish can elevate your crispy potatoes from great to unforgettable. Try scattering fresh chopped parsley or dill for a pop of color and vibrancy. A little squeeze of extra lemon on top, or a sprinkle of crumbled feta, is also amazing and adds even more Greek flair.

Side Dishes

Crispy Greek Lemon Smashed Potatoes are the dream companion to grilled meats like lamb chops, roasted chicken, or fresh fish. They’re also delightful alongside sautéed greens, Greek salad, or a hearty tzatziki for dipping. These potatoes shine at a Sunday roast or at any family barbecue.

Creative Ways to Present

Make a mezze platter by serving them with different dips—think herbed yogurt, hummus, or even a swirl of spicy harissa. For parties, top each potato with a dollop of Greek yogurt, olives, or a sprinkle of pine nuts for a refined bite-sized appetizer. Stacked and layered potatoes also make for a stunning side display.

Make Ahead and Storage

Storing Leftovers

Leftover Crispy Greek Lemon Smashed Potatoes store beautifully in an airtight container in the refrigerator for up to 3 days. Their flavor deepens, and they remain delicious for snacking or quick weeknight meals.

Freezing

You can freeze smashed potatoes after cooking them, though the texture may soften slightly. Place cooled potatoes in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. Reheat straight from frozen for best crispiness.

Reheating

To relive that fresh-from-the-oven crispy magic, reheat potatoes on a baking sheet in a hot oven (425°F/220°C) for about 10 minutes. Avoid microwaving if you want to keep their crunchy edges intact! For a speedier option, use an air fryer.

FAQs

Can I use other types of potatoes?

Absolutely! While Yukon Golds are fantastic for their texture, red potatoes or even small fingerlings produce lovely results. Just aim for similarly sized potatoes for even cooking.

How do I make these vegan?

Swapping the butter with a good-quality extra virgin olive oil makes these Crispy Greek Lemon Smashed Potatoes 100% vegan without sacrificing any flavor or crunch.

What if I don’t have semolina?

No worries! Semolina is optional but does add an extra crunchy coating. If you don’t have it, just rely on a generous olive oil spray and broiling—the potatoes will still get splendidly crispy.

Can I prepare the potatoes ahead of time?

Yes! You can boil and smash the potatoes in advance. Store them covered in the fridge, then top with lemon-garlic butter and bake just before serving for ultimate convenience and freshness.

Why aren’t my potatoes getting crispy?

Moisture is often the culprit. Make sure your potatoes are very well drained and spaced out on the baking sheet. Don’t be shy with the oil spray—this helps get that perfect, golden crunch on every surface!

Final Thoughts

I hope you’re as excited to make these Crispy Greek Lemon Smashed Potatoes as I am to share them with you. With their unforgettable lemony aroma, shatteringly crisp edges, and soft centers, this side dish is sure to become your new household favorite. Give them a try and let the flavors of Greece bring a little sunshine to your table!