Go Back
–+ servings
Overhead view of a bowl of smashed potatoes with yogurt sauce.
Print Recipe
No ratings yet

Greek Smashed Potatoes

Upgrade your classic summer side dish with the crispy texture and bold, tangy flavor of this easy Greek smashed potato salad recipe!
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Appetizer, Side Dish
Cuisine: American
Keyword: crispy smashed potato salad, crispy smashed potato salad recipe, Greek smashed potatoes, smashed potato salad
Servings: 6 servings
Calories: 237kcal
Author: Ansley Beutler

Equipment

1 Large Pot
1 Sheet Pan
1 Jar or Cup
1 Mixing Bowl

Ingredients

For the potatoes

  • 2 lbs baby potatoes I like yukon gold
  • 2 tablespoon olive oil
  • ½ teaspoon sea salt

For the sauce

  • ½ cup greek yogurt
  • ¼ cup feta cheese crumbles
  • 2 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • ½ lemon juiced
  • ½ tablespoon honey
  • 3 cloves garlic minced
  • 2 tablespoon dil loosely chopped
  • 1 tablespoon parsley loosely chopped
US Customary - Metric

Instructions

  • Place the potatoes in a large pot with water and boil for at least 20 minutes until they’re soft and tender. You can test one by pressing it with the back of a fork, if the potato easily gives in, the potatoes are ready, but if it feels hard then they need to boil for a few more minutes.
    2 lbs baby potatoes
  • Preheat oven to 400 F. Drain the potatoes and toss them with the olive oil and sea salt. Spread them out in an even layer on a sheet pan. Leave about 2 inches in between each potato. Use the bottom of a cup or jar to press down on each potato to “smash” them into a flat shape about ½ inch in thickness.
    2 tablespoon olive oil, ½ teaspoon sea salt
  • Bake the potatoes in the oven for 30 - 40 minutes until the skins get nice and crispy and golden brown.
  • While the potatoes are baking, make the dressing by mixing the greek yogurt, feta cheese crumbles, olive oil, red wine vinegar, lemon juice, honey, garlic, dill, and parsley; set aside.
    2 lbs baby potatoes, 2 tablespoon olive oil, ½ cup greek yogurt, ¼ cup feta cheese, 2 tablespoon olive oil, 1 tablespoon red wine vinegar, ½ lemon, ½ tablespoon honey, 3 cloves garlic, 2 tablespoon dil, 1 tablespoon parsley, ½ teaspoon sea salt
  • Remove the potatoes from the oven and allow them to cool down slightly.
  • Transfer the potatoes to a large bowl and toss well with the dressing.
  • Serve immediately with extra chopped parsley on top and enjoy! I prefer to serve these warm as the cheese gets nice and soft but you can also serve chilled.

Notes

Storage : This recipe is best served right away. However, you can store leftovers in an airtight container in the fridge for up to 3 days. 

Nutrition

Serving: 1serving | Calories: 237kcal | Carbohydrates: 30g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.002g | Cholesterol: 6mg | Sodium: 281mg | Potassium: 689mg | Fiber: 4g | Sugar: 3g | Vitamin A: 99IU | Vitamin C: 36mg | Calcium: 74mg | Iron: 1mg