Crispy Greek Lemon Smashed Potatoes

5 from 9 votes

Crispy Greek Lemon Smashed Potatoes

One of the best sides to accompany any meal are these Crispy Lemon Greek Smashed Potatoes! Crispy and golden on the outside, while soft and fluffy on the inside. Better than any roast potato! ORIGINAL RECIPE BY CAFE DELITES,

Prep Time15

Cook Time15

Total Time30

Course: Light meals

Cuisine: Greek

Servings:

Calories: 181kcal

Author: Karina - Cafe Delites

Ingredients

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)

Instructions

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.

Notes

*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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