Greek Style Crispy Smashed Potatoes


Prep Time 10 minutes

Cook Time 55 minutes

Total Time 1 hour 5 minutes

Servings 4

Calories 235


1.75 pounds small potatoes unpeeled (or larger potatoes cut into smaller pieces) 
¼ cup olive oil 
1 teaspoon oregano dried 
zest of 1 lemon 
salt & pepper 



Preheat the oven to 180C.
Wash and dry the potatoes, then boil for about 15 minutes until soft but not falling apart.
Drain the potaoes in a colander and let steam while you prepare the marinade.
Whisk together the olive oil, oregano, and lemon zest in a medium bowl.
Tip the potatoes into the bowl with the marinade and fold well with a wooden spoon until the potatoes are all covered with the marinade.
Pour the potatoes and any excess marinade onto a large baking sheet. Squash/Flatten them slightly with a potato masher or large fork.
Roast the potatoes for about 40 minutes or until they look golden and crispy.


Recipe Notes

A note about the ingredient amounts
Sometimes I make this dish just for the 3 of us, and I use fewer potatoes – or just what I happen to have. In this case I am not very accurate at all with the amount of marinade I use. I usually just slosh a good couple of glugs of olive oil into a bowl and pour in about a teaspoon of oregano straight out of the pot! I use the zest of just half a lemon if that’s all I have. The point is, you don’t have to be super accurate with the recipe. I have a feeling it’s hard to go wrong!

Add garlic?If you like, you can add 2 cloves of crushed garlic to the oil mixture as well. Sometimes I add it, sometimes I leave it out. Enjoy!


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