Greek Smashed Potatoes

10 views 6:32 pm 0 Comments April 2, 2024

Here I’ll show you how to make the most irresistible Greek-style smashed potatoes!

If you’ve been around here for a while, you know I love myself a smashed potato. I couldn’t resist giving them a Greek twist and the results are amazing! Follow me…

Greek potatoes on parchment paper with garnish

Smashed Potatoes

It isn’t just therapeutic to smash potatoes, but it actually serves a couple of more important purposes:

  • Crispy –  By smashing the potatoes you increase the surface area of the potato, which results in the potatoes turning extra crispy.
  • Platform – Smashing the potatoes turns them into the perfect podium to finish with a range of different toppings!

What kind of potatoes should I use?

Smaller potatoes crisp up much easier, so I recommend using baby potatoes. Larger potatoes do make a wider platform, but they don’t get as crispy.

Boiling/Steaming the potatoes

The best way to cook the potatoes is to boil them, although you could steam them instead. Once they’re fork tender, I recommend then letting them steam dry for 5 or so minutes before smashing them. This will help some of the moisture escape the potatoes and help them crisp up in the oven.

How do I smash the potatoes?

Just gently press down on the potatoes until they’re level-thickness. You’ll want to smash them fairly thin, but not so much that they break apart. I typically use a measuring cup with a flat surface to do this.

Process shots: boil potatoes (photo 1), steam dry (photo 2), coat in oil and seasoning (photo 3), smash (photo 4), collect leftover oil/seasoning (photo 5), brush over potatoes then bake (photo 6).

6 step by step photos showing how to make smashed potatoes

Greek Smashed Potatoes

Before anyone screams at me, these are loosely inspired by Greek ingredients, not authentic Greek potatoes 😅. With that in mind, here’s what I’ve gone for:

  • Tzatziki – Homemade or store-bought. You could also sub full-fat Greek yoghurt, although you’ll lose out on a little flavour.
  • Feta – Crumbled into very small pieces.
  • Red Onion – Very finely diced.
  • Olives – Use any you like, so long as they’re pitted and thinly sliced.
  • Lemon Juice – A very gentle squeeze over the top wraps everything together.
  • Black Pepper – Optional but recommended for a hit of ‘spice’

You can of course improvise with the toppings, but I really love this combo!

overhead shot of Greek style smashed potatoes on baking tray

Serving Greek Smashed Potatoes

I typically serve these in two different contexts:

  1. Finger Food – These work great as Finger Food at a gathering/party.
  2. Side – You can also serve them as a Side. Perfect with Moussaka or Chicken Gyros!

For another delicious Greek potato recipe check out my Greek Roasted Potatoes with Whipped Feta and Greek Feta Fries!

For more smashed potato recipes check out these beauties:

Alrighty, let’s tuck into the full recipe for these Greek Smashed Potatoes shall we?!

close up overhead shot of hand holding Greek smashed potato

How to make Greek Smashed Potatoes (Full Recipe & Video)

close up overhead shot of hand holding Greek smashed potato


Greek Smashed Potatoes

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Here I’ll show you how to make the most irresistible Greek-style smashed potatoes!
Course Appetizer, Finger Food, Party Food
Cuisine Greek
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 4
Calories 261kcal
Cost £3 / $4


  • Large Pot & Colander (for boiling potatoes)
  • Sharp Knife & Chopping Board
  • Large Mixing Bowl & Brush
  • 1-2 Large Greaseproof Baking Trays (use baking paper if needed)
  • Large Mug or Measuring Cup (for smashing)


Smashed Potatoes

  • 20 Baby Potatoes (approx 700g/1.5lb)
  • 2 tsp + 1/4-1/2 tsp Salt
  • 2 tbsp Olive Oil
  • 1 1/2 tsp Dried Oregano
  • 1/4 tsp Black Pepper


  • Tzatziki (see notes)
  • Feta, finely crumbled
  • Red Onion, very finely diced
  • Fresh Dill, pluck a few tiny bits per potato
  • Olives, thinly sliced
  • Lemon, juice only
  • Black Pepper (optional)


  • Add the potatoes to a large pot of cold water and stir in 2 tsp salt. Bring to a boil and cook until the potatoes are fork tender right through (approx 25 minutes, although it’s completely dependent on the size of the spuds).
  • Drain the potatoes in a colander and leave for 5 minutes to steam. Preheat the oven to 200C/400F.
  • Tip the potatoes into a large mixing bowl and toss with 2 tbsp olive oil, 1 1/2 tsp oregano, 1/4-1/2 tsp salt and 1/4 tsp black pepper. Spread the potatoes out on 1-2 large greaseproof baking trays (use baking paper if you need to), then use a large mug or flat measuring cup to smash each potato. The thinner you smash them, the crispier they’ll be. Just be careful they don’t break apart. They need to stay intact. Leave to sit for another 5 minutes to allow some more steam to escape.
  • Use a brush to collect the leftover oil/seasoning in the bowl and brush it over the potatoes (add a drizzle more oil to the bowl if there’s not much left). Place the potatoes in the oven until deep golden, visibly crispy and just starting to char around the edges (approx 30-35 minutes).
  • Remove and cool for a few minutes (they crisp up slightly more as they cool). Top them with a tsp of tzatziki, then add a sprinkle of feta, a sprinkle of onion, a couple of olive slices, a few pinches of dill, then finish with a gentle squeeze of lemon juice and a pinch of black pepper (optional).
  • Tuck in and enjoy!



a) Baby Potatoes – I try and use ones that are slightly on the larger side, just because there are a lot of toppings to fit on. The main thing is that they’re all even-sized, just so they all cook at an even rate. Timings will depend on the size of the potatoes.

b) How to prevent them from falling apart – I find my 1 cup measuring cup the perfect smashing tool as it is large and flat, so I recommend using something similar if you can. If the potatoes aren’t cooked properly you might find they crumble apart when you smash them. Also, once smashed, just gently twist the cup to release it to prevent tearing the potato apart. 

c) Tzatziki – You can use Homemade Tzatziki or store-bought! I have tried these with full-fat Greek Yoghurt instead, and whilst they were a little less flavoursome, they still tasted great.

d) Toppings – Work to preference with the amounts, but use the video/photos for guidance. 


Calories: 261kcal | Carbohydrates: 32.9g | Protein: 7.14g | Fat: 11.75g | Saturated Fat: 4.323g | Polyunsaturated Fat: 0.927g | Monounsaturated Fat: 6.027g | Trans Fat: 0.003g | Cholesterol: 20mg | Sodium: 485mg | Potassium: 796mg | Fiber: 4.1g | Sugar: 3.34g | Vitamin A: 115IU | Vitamin C: 34.6mg | Calcium: 151mg | Iron: 169mg

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