Greek Lemon Smashed Potatoes
These Greek Lemon Smashed Potatoes are so darn good. We had them for dinner last night and Emma enjoyed the leftovers for breakfast.
Follow the recipe exactly. You'll be delighted!
Ingredients
- 1½ pounds mini yellow potatoes
- Juice of 1 lemon
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon garlic powder
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
FOR SERVING
- Fresh herbs
- (Vegan) Tzatziki
Directions
- Place the potatoes in a large pot. Add water to cover, and add half the lemon juice to the pot. Bring to a boil and cook until fork-tender, about 20 minutes.
- While the potatoes are boiling, make the garlic lemon marinade by combining the olive oil, remaining lemon juice, garlic powder, salt, and pepper in a bowl.
- Drain the potatoes and allow them to cool for 5 minutes. Transfer them to a baking sheet.
Using a potato masher or the bottom of a cup, gently smash the potatoes until each is flattened. - Using a barbecue brush, brush the garlic lemon marinade over the potatoes. Bake at 425°F for 20 to 25 minutes, or until the potatoes are golden and crispy. Garnish with fresh herbs. Eat immediately with (vegan) tzatziki as a dip, if desired.
Note: To achieve a crispy smashed potato, oil is necessary for this recipe. For an oil-free version, you can replace the oil with vegetable broth; however, the potato will be softer.
