Crispy Greek Lemon Smashed Potatoes
Everyone loves crispy Greek lemon potatoes, but when that Greek family classic gets an extra punch, literally, to morph into Crispy Greek Lemon Smashed Potatoes, the wow factor goes up exponentially. Find the herbs, garlic and olive oil to make this delicious recipe even tastier in my shop: shop.dianekochilas.com
You can sprinkle the tops of the smashed potatoes with some finely crumbled nuts or a dusting of semolina for extra crunch, too. But it’s that magic combo of lemon, oregano and garlic that gives these yummy potatoes a Greek passport. Try adding a spoonful or two of crumbled feta or another Greek cheese over the tops of each potato, too, if you like cheesy taters!
Ingredients
- 8 small or new baking potatoes
- 3 tablespoons melted butter or extra virgin Greek olive oil
- 2 tablespoons lemon juice juice of half a lemon
- 4 cloves garlic crushed 2 teaspoons dried oregano (divided)
- 1 teaspoon dried Greek oregano
- Pinch of sea salt to taste
- Pinch of black pepper to taste
- 2 teaspoons finely ground hazelnuts or almonds or 1 scant teaspoon fine semolina
Instructions
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Preheat the broiler to 400°F / 200°C.
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Place the potatoes in a large pot of salted water. Bring to a boil and cook, covered, for 20-25 minutes until just fork-tender but al dente. Drain well.
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Lightly oil a baking tray, or, alternatively line it with parchment paper.
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Arrange the drained potatoes on the baking sheet and gently flatten them using a potato masher, large wooden spoon or other implement that suits you, being careful not to mash them completely.
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In a bowl, combine the melted butter or olive oil, lemon juice, crushed garlic, half of the oregano, salt, and pepper. Whisk until creamy.
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Pour the garlic-lemon mixture over each potato. Sprinkle with remaining oregano and drizzle if desired with a little more olive oil. If desired, sprinkle the crushed nuts or semolina over the potatoes for extra crunch.
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Place under the broiler about 8 inches from the heat source, until golden and crispy, about 15-20 minutes.
