One of the best sides to accompany any meal are these Crispy Greek Lemon Smashed Potatoes! Crispy and golden on the outside, while soft and fluffy on the inside. Better than any roast potato!
The BEST thing about smashed potatoes is that they have the perfect balance between crispy French fries and fluffy roast potatoes, only they’re NOT dry as roast potatoes tend to be. These Crispy Greek Lemon Smashed Potatoes disappear in seconds!
My house seems to be full of citrus this week. Between this Honey Lime Garlic Butter Salmon, and another recipe coming your way tomorrow, we are loving the smells coming out of our kitchen.
Traditional Greek roast potatoes may not come in ‘smashed’ style, but with these Garlic Parmesan Smashed Potatoes STILL going nuts all over the place, I know that THIS little invention will become your new favourite!
All of the flavours of Greek roast potatoes are packed into these golden Greek lemon smashed potatoes…. BUT these are SUPER CRISPY and extremely addictive!
Usually with Greek potatoes, they are baked in a lemon/broth mixture with oregano and garlic….or sometimes sprinkled with semolina for an added crispy finish. The difference here is….I’ve minimised the traditional recipe to suit the cooking requirements needed for smashed potatoes to guarantee a super crispy and golden edge, while keeping all of those important flavours packed into these potatoes.
They are so versatile you can serve them with absolutely ANYTHING! This Greek chicken comes to mind.
A few tips:
- I used butter in this recipe, because garlic butter is unbeatable in flavour. However, you can substitute with olive oil if you wish!
- I’ve added a lot more garlic in these than traditional Greek potatoes. Feel free to reduce the garlic down to 2 cloves instead of 4.
- Semolina is optional. If using, sprinkle a light coating over your potatoes before baking.
- For even crispier potatoes, remove potatoes form the oven half way through baking, spray with a little extra cooking oil, and continue broiling (or grilling) in the oven until nice and golden brown.
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- 6 medium-sized potatoes (Yukon Gold or Carisma)
- 3 tablespoons melted butter (or 2 tablespoons olive oil)
- 2 tablespoons lemon juice (juice of half a lemon)
- 4 cloves garlic , crushed*
- 2 teaspoons dried oregano , divided
- Salt and pepper , to taste
- A light spray of olive oil
- 1/2 teaspoon semolina (optional -- for crispy potatoes)
Pre-heat your oven to broil (or grill) settings to medium-high heat (about 200°C | 400°F).
Place potatoes in a large pot of salted water. Bring to the boil; cook, covered for 30-35 minutes or until just fork-tender. Drain well.
Lightly spray a large baking sheet or tray with cooking oil spray. Arrange potatoes onto the sheet and use a potato masher to LIGHTLY flatten the potatoes in one piece (not too hard or they will end up mashed).
Mix together the butter, lemon juice and garlic. Pour the mixture over each potato. Sprinkle with half of the oregano, salt and pepper. Lightly spray with olive oil spray, and sprinkle with semolina (If using).
Broil (or grill) until they are golden and crispy (about 15 minutes). Remove from oven, sprinkle with remaining oregano.
To serve, season with a little extra salt and pepper; serve immediately.
*Use less garlic (2 cloves) for a milder garlic flavour.
**For even crispier potatoes, remove potatoes from the oven half way through cooking, spray with a little extra cooking oil, and continue broiling (or grilling) in the oven until nice and golden brown.
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