Crispy Greek Lemon Smashed Potatoes


Crispy Greek Lemon Smashed Potatoes


Tender potatoes that are smashed and roasted until golden brown and crispy on top and bottom seasoned with olive oil, butter, oregano salt and pepper in addition to a hit of lemon juice!

I was looking for some Spring inspired side dishes for my Easter dinner and these crispy Greek lemon smashed potatoes were sounding really good! This is a pretty basic smashed potato recipe, where small potatoes are cooked until tender, smashed down flat, brushed with oil and baked until they are golden brown and crispy on the top and bottom. These ones are done in a Greek style with oregano and once they are roasted they are drizzled with melted butter and lemon juice! Yum! These lemon smashed potatoes are great as a side dish for a meal or a finger food as they are perfect for topping with tasty things!

Crispy Greek Lemon Smashed Potatoes

Crispy Greek Lemon Smashed Potatoes

Top them with feta yogurt!

Crispy Greek Lemon Smashed Potatoes

Load them up with tzatziki sauce, kalamata olives, tomatoes, parsley, dill, etc. and make an appetizer out of them!

Crispy Greek Lemon Smashed Potatoes

Crispy Greek Lemon Smashed Potatoes
Crispy Greek Lemon Smashed Potatoes

Crispy Greek Lemon Smashed Potatoes

Prep Time:5 minutes Cook Time:20 minutes Total Time:25 minutes Servings: 4

Tender potatoes that are smashed and roasted until golden brown and crispy on top and bottom seasoned with olive oil, butter, oregano salt and pepper in addition to a hit of lemon juice!

ingredients
  • 1 pound new potatoes (about 1-1 1/2 inches across), washed
  • 1 tablespoon oil
  • 1 teaspoon oregano
  • salt and pepper to taste
  • 2 tablespoons butter, melted
  • 2 tablespoons lemon juice
  • 1 tablespoon parsley, chopped
directions
  1. Bring the potatoes and enough water to cover them by an inch to a boil, reduce the heat and simmer until a fork can easily be pushed into them, about 15-30 minutes depending on the size of the potatoes, before draining them.
  2. Place the potatoes on a greased baking sheet and ‘smash’ them by pressing down on them with something like a potato masher, the bottom of a glass or bowl, etc.
  3. Brush the potatoes with the of the oil and butter, sprinkle on the oregano, salt, and pepper and bake them on the top shelf of a preheated 450F/230C oven until golden brown and crispy on top, about 20 minutes.
  4. Drizzle on the melted butter and lemon juice before sprinkling on the parsley!
Option: You can cook and smash the potatoes a day ahead of time.
Option: Use roast chicken or turkey, lamb, beef, etc. dripping instead of the oil for more flavour!
Option: Top with crumbled feta and/or tzatziki sauce, kalamata olives, tomatoes, parsley, dill, etc.
Nutrition Facts: Calories 146, Fat 6g (Saturated 2g, Trans 0), Cholesterol 7mg, Sodium 7mg, Carbs 20g (Fiber 2g, Sugars 1g), Protein 2g

Nutrition by: Nutritional facts powered by Edamam



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