Greek smashed potatoes




Prep Time


Cook Time

Here’s a zingy take on roast potatoes that makes a handy side dish with summer meals and barbeques.



For the potatoes

  • 750g small potatoes — unpeeled
  • 1 tablespoon olive oil
  • 50g butter — melted
  • 2 tablespoons finely chopped fresh thyme
  • 1 tablespoon finely grated lemon zest
  • Salt and ground black pepper, to taste
  • Finely sliced red onion rings, to serve
  • Fresh dill sprigs, to garnish (optional)

For the yoghurt and feta dip

  • ½ cup Greek yoghurt
  • 30g feta — crumbled
  • 1 clove garlic — crushed
  • 1 teaspoon chopped capers
  • 1 tablespoon red wine vinegar
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh mint
  • Finely grated zest of 1 lemon
  • Juice of 1 lemon


For the Greek smashed potatoes

  • Boil the potatoes in salted water until fork tender. Drain well.
  • Preheat the oven to 200°C (180°C fan bake). Line a baking tray with baking paper and brush with oil.
  • Arrange the potatoes in a single layer on the prepared tray.
  • Using the base of a glass, smash each potato until it is about 2cm thick. Brush or drizzle evenly with the melted butter.
  • Sprinkle with the thyme, lemon zest and salt and pepper.
  • Bake for 20–30 minutes or until the potatoes are crispy and golden around the edges.
  • To make the Yoghurt & Feta Dip, mix all the ingredients in a small bowl.
  • Serve the potatoes topped with onion rings and a dollop of the dip. Garnish with dill, if desired.