Lemony Greek Smashed Potatoes

Smashed potatoes are surprisingly easy to make with a big flavor payout and playful presentation. Who doesn’t love a tender potato with a crispy outside? For this recipe, we wanted to try a new flavor so we added a Greek twist.

Boy did we love the result. In fact, our 'taste-testing' about depleted the whole batch.

We had fun trying out different utensils – back of a wooden spoon, potato masher and a metal measuring cup – to smash the potatoes, and decided the heavy metal measuring cup works best. Do check the pressure you use because our first potato exploded and part ended up on the floor. Be warned, the potatoes are full of steam and can burn your hands.

Also, if Rebel sets leftover uncooked potatoes on a chair, look before you sit. All in all, it was a fun day, and we hope these potatoes become a family favorite like they have with ours (even though ours doesn’t know it yet).

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Lemony Greek Smashed Potatoes

by Burnt Toast Food Blog January-28-2018

Smashed potatoes have recently become all the rage with their cripsy outside and soft inside. This recipe adds a Greek twist of lemon and oregano to make them delicious.

Ingredients

• 12 (1-2 inch) organic yellow potato
• 1 tablespoon olive oil
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• Ingredients for the baste
• 1 tablespoon olive oil
• 2 tablespoons lemon juice
• 1 tablespoon grated lemon zest
• 2 teaspoons oregano
• 1/2 teaspoon sea salt

Instructions

1. Preheat oven to 425. Boil potatoes for 10 to 15 min. Pierce with a fork to make sure they are tender. 2. Drain water and put potatoes in a mixing bowl. Drizzle with olive oil, salt, and pepper. Stir until coated. 3. Put a Silpat or parchment paper on a baking sheet. Lay out the potatoes and smash each one using the back of a spoon or a measuring cup. 4. Roast in the oven for 20 minutes or until beginning to brown on top. 5. Mix together the baste ingredients: olive oil, lemon juice, lemon zest, oregano, and salt. 6. Take the potatoes out of the oven and baste them with the lemon mixture. Stir baste before coating to prevent separation. Cook for an additional 5 minutes or until desired crispiness. 7. Enjoy! Notes: Check on the potatoes while roasting to prevent burning. Cook them long enough that the skin is well browned and crispy. Cooking time may vary depending on type of potato and size.

Details

Prep time: 15 mins Cook time: 35 mins Total time: 50 mins Yield: 12 potatoes