One of the best sides to serve with any meal are these Crispy Smashed Potatoes , golden and crunchy on the outside and soft and fluffy on the inside. They’re everything you love about roasted potatoes and fries rolled into one irresistible bite.
The beauty of this crispy smashed potatoes recipe is in its texture. You get those buttery, crisp edges with a fluffy center that never dries out. And no matter how crispy you like them, one thing’s for sure: they’ll disappear from the table in seconds.
- What Makes This Recipe So Good
- What Goes Into Crispy Smashed Potatoes
- How To Make Smashed Potatoes
- Tips For Making Crispy Smashed Potatoes
- Recipe FAQ’s
- Video
- Crispy Greek Lemon Smashed Potatoes Recipe
What Makes This Recipe So Good
These Crispy Smashed Potatoes have everything you could want in a side dish. Each bite delivers golden, crunchy edges with a soft and fluffy center that melts in your mouth. They’re the kind of potatoes that make any meal feel a little more special, whether you’re serving steak, roast chicken, or grilled fish.
What makes this crispy smashed potatoes recipe stand out is how easy it is to master. With just a few simple ingredients, you get the best balance of texture and flavor: crispy on the outside, buttery and tender inside. Once you try these smashed crispy potatoes, you’ll never look at regular roasted potatoes the same way again.
What Goes Into Crispy Smashed Potatoes
These Crispy Smashed Potatoes come together with simple pantry staples and a few fresh touches that bring out the best flavor.
- Potatoes: Yukon Gold or Carisma varieties are ideal for their creamy texture and ability to crisp up beautifully when smashed and roasted.
- Butter or Olive Oil: Melted butter gives a rich, golden flavor, while olive oil adds a lighter, slightly fruity taste that enhances the crispiness.
- Garlic and Lemon Juice: Crushed garlic adds depth and aroma, while a squeeze of lemon juice brightens everything with fresh, tangy notes.
- Dried Oregano and Semolina: Oregano adds a hint of earthy Mediterranean flavor, and a sprinkle of semolina (if you use it) helps create that irresistible extra crunch.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Smashed Potatoes
- Preheat the Oven: Set your oven to broil or grill on medium-high heat, about 200°C (400°F), so the potatoes turn out perfectly crisp and golden.
- Boil the Potatoes: Place potatoes in a large pot of salted water. Bring to a boil and cook, covered, for 30–35 minutes or until just fork-tender, then drain well.
- Prepare the Tray: Lightly spray a large baking sheet with olive oil and arrange the potatoes on it. Use a potato masher to gently flatten each one without breaking them apart.
- Mix and Season: Stir together butter, lemon juice, and garlic. Pour mixture over potatoes, then sprinkle with half of the oregano, salt, and pepper. Spray lightly with olive oil and add semolina if using.
- Broil Until Crispy: Broil or grill the potatoes for about 15 minutes until they’re golden and crisp around the edges.
- Serve and Enjoy: Sprinkle with the remaining oregano, add extra salt and pepper to taste, and serve immediately while hot and crispy.
These Crispy Smashed Potatoes are incredibly versatile and pair perfectly with bold, flavorful mains. Try them alongside Chili Lime Steak Fajitas for a zesty, sizzling combo that balances spice with buttery crunch. They’re also amazing with Easy Creamy Chicken Marsala , where the rich mushroom sauce soaks beautifully into the crisp potato edges.
For something a little indulgent, serve these potatoes with Garlic Butter Grilled Steak and Shrimp . The juicy steak, tender shrimp, and garlicky butter sauce make the perfect match for the crispy, lemony potatoes—turning an ordinary dinner into something truly special.
Tips For Making Crispy Smashed Potatoes
- I used butter in this recipe, because garlic butter is unbeatable in flavour. However, you can substitute with olive oil if you wish!
- I’ve added a lot more garlic in these than traditional Greek potatoes. Feel free to reduce the garlic down to 2 cloves instead of 4.
- Semolina is optional. If using, sprinkle a light coating over your potatoes before baking.
- For even crispier potatoes, remove potatoes form the oven half way through baking, spray with a little extra cooking oil, and continue broiling (or grilling) in the oven until nice and golden brown.
Yes! While Yukon Gold and Carisma work best, you can also use baby potatoes or red potatoes. Just make sure they’re all similar in size so they cook evenly.
No need to peel them. The skin gets beautifully crisp and adds great texture and flavor once roasted.
If you don’t have semolina, you can skip it or replace it with a little cornstarch or fine breadcrumbs for added crunch.
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IngredientsUSMetric1x2x3x
- ▢ 6 potatoes medium-sized, Yukon Gold or Carisma
- ▢ 3 tablespoons butter melted, or 2 tablespoons olive oil
- ▢ 2 tablespoons lemon juice juice of half a lemon
- ▢ 4 cloves garlic crushed
- ▢ 2 teaspoons dried oregano divided
- ▢ 1 pinch salt to taste
- ▢ 1 pinch pepper to taste
- ▢ 1 spray olive oil
- ▢ 1/2 teaspoon semolina optional – for crispy potatoes
Instructions
- Pre-heat your oven to broil (or grill) settings to medium-high heat (about 200°C | 400°F).
- Place potatoes in a large pot of salted water. Bring to the boil; cook, covered for 30-35 minutes or until just fork-tender. Drain well.
- Lightly spray a large baking sheet or tray with cooking oil spray. Arrange potatoes onto the sheet and use a potato masher to LIGHTLY flatten the potatoes in one piece (not too hard or they will end up mashed).
- Mix together the butter, lemon juice and garlic. Pour the mixture over each potato. Sprinkle with half of the oregano, salt and pepper. Lightly spray with olive oil spray, and sprinkle with semolina (If using).
- Broil (or grill) until they are golden and crispy (about 15 minutes). Remove from oven, sprinkle with remaining oregano.
- To serve, season with a little extra salt and pepper; serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Crispy Greek Lemon Smashed Potatoes
Ingredients
- 6 potatoes medium-sized, Yukon Gold or Carisma
- 3 tablespoons butter melted, or 2 tablespoons olive oil
- 2 tablespoons lemon juice juice of half a lemon
- 4 cloves garlic crushed
- 2 teaspoons dried oregano divided
- 1 pinch salt to taste
- 1 pinch pepper to taste
- 1 spray olive oil
- 1/2 teaspoon semolina optional - for crispy potatoes
Instructions
- Pre-heat your oven to broil (or grill) settings to medium-high heat (about 200°C | 400°F).
- Place potatoes in a large pot of salted water. Bring to the boil; cook, covered for 30-35 minutes or until just fork-tender. Drain well.
- Lightly spray a large baking sheet or tray with cooking oil spray. Arrange potatoes onto the sheet and use a potato masher to LIGHTLY flatten the potatoes in one piece (not too hard or they will end up mashed).
- Mix together the butter, lemon juice and garlic. Pour the mixture over each potato. Sprinkle with half of the oregano, salt and pepper. Lightly spray with olive oil spray, and sprinkle with semolina (If using).
- Broil (or grill) until they are golden and crispy (about 15 minutes). Remove from oven, sprinkle with remaining oregano.
- To serve, season with a little extra salt and pepper; serve immediately.
Notes
Nutrition
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Okay, can we all agree that Taco Tuesday is literally the best night of the week?! It’s my go-to for a fun, easy dinner that I know everyone will love. And since this year’s National Taco Day is happening on a Tuesday (Oct 7th!), we are going ALL out!
I’ve gathered my absolute best, most-loved Taco Tuesday ideas to make your next taco night a total knockout. We are not the only ones crazy about Taco Tuesday Old El Paso is declaring October 7 “ National Taco Day-Off ” and giving you a chance to win a trip to a Cowboy Ranch.
How to Make The Quickest Tacos
I know weeknights are crazy! You want an amazing Taco Tuesday, but you need it FAST. These are my secret weapons for getting delicious tacos on the table in under 30 minutes.
- Prep Ahead: Chop your lettuce, tomatoes, and onions in the morning or the night before. Store them in airtight containers in the fridge. When it’s time to eat, you just have to set them out!
- Use Smart Shortcuts: Don’t be afraid to use pre-shredded cheese, a bag of slaw mix, or a good quality store-bought pico de gallo or guacamole to save time. You can find pico de gallo in the refrigerated section, I love the one from Trader Joe’s . It’s known for being consistently fresh, chunky, and having a great flavor. My biggest tip for any store-bought pico is to drain off any extra liquid at the bottom of the container and give it a stir. If you want to make it taste homemade, add a quick squeeze of fresh lime juice and a little chopped cilantro. It makes all the difference!
- Cook The Meat in Batches: I love to cook a double batch of taco meat on Sunday. I use half for dinner that night and save the other half for Tuesday. It reheats in minutes and its good to store in an airtight container in the fridge for 3 to 4 days.
What to stuff in a Perfect Taco?
Building the perfect taco is an art, and it’s all about the layers! Here’s my guide to the essential components.
- The Tortilla: Choose your base! Flour tortillas are soft and pliable, great for over-stuffed tacos these are my personal favourite, I use the Tortilla Land uncooked flour tortillas. You find them in the refrigerated section and cook them in a hot pan for about 30 seconds per side. They puff up and taste incredible. Corn tortillas offer an authentic, slightly sweet flavor and are amazing when quickly charred on a gas stove or in a hot pan. Hard Shells give you that classic, satisfying crunch.
- The Protein: While the recipes below give you tons of options, don’t be afraid to mix it up! Pick from seasoned ground beef, shredded chicken, spicy chorizo, or black beans for a great veggie option.
- The Toppings (The Best Part!): Get creative with a taco bar! Set out bowls of lettuce, tomatoes, onions, cilantro, jalapeños, cheese, sour cream, salsa, and guacamole!
Our 10 Must-Make Taco Recipes
Now that you’re armed with all the pro tips, let’s get to the recipes!
Planning a bigger fiesta? Check out my Best New Year’s Eve Appetizers for more crowd pleasing bites that pair perfectly with tacos! Or downsize for a couples romantic date night menu ideas here.
Crispy Fish Tacos
Beef Mince Tacos (Better Than Takeout)
Viral Smash Burger Tacos
Easy Birria Tacos
Oven-Baked Barbecue Chicken ‘Pizza’ Tacos
Korean Bulgogi BBQ Beef Tacos
Slow Cooker Barbacoa Short Rib Tacos
Easy Taco Salad
Grilled Tequila Lime Chicken Taco Salad
The Only Salsa Recipe You’ll Ever Need
Pico De Gallo
