Golden, crispy smashed potatoes are tossed in a creamy herb-packed tzatziki, then served over a layer of lemon dill hummus and topped with fresh Mediterranean-inspired ingredients. These Crispy Smashed Greek Potatoes are the perfect appetizer, side dish, or light meal that’s packed with fresh flavor and satisfying texture.
why you’ll love these crispy smashed greek potatoes
Two things I could eat every single day? Crispy potatoes and just about anything with a Mediterranean flair. I love how fresh and flavorful Greek-inspired meals are, loaded with crisp vegetables, creamy dips, fresh herbs, and bright citrus. And when it comes to potatoes, the possibilities are endless—they’re the perfect canvas for just about any flavor combination.
Remember when crispy smashed potatoes were everywhere? I definitely jumped on the trend (more than once!), and then it seemed like everyone just… moved on. But I don’t think they ever should have gone out of style. With the same pasta salads and potato salads showing up at every gathering, I wanted to bring them back in a fresh way. So instead of a traditional potato salad, these crispy smashed potatoes are tossed in a creamy herb-packed tzatziki, served over lemon dill hummus, and finished with crunchy vegetables, tangy feta, and briny olives.
What I love most about these crispy smashed Greek potatoes is how versatile it is. Serve it as a side dish for your next cookout, pair it with grilled chicken or salmon for an easy dinner or enjoy it as a hearty vegetarian lunch. It’s simple enough for a weeknight, impressive enough for entertaining, and guaranteed to be one of those recipes everyone asks for.
ingredients you’ll need for crispy smashed Greek potatoes
- Baby Yukon Gold potatoes – Their buttery texture and thin skins make them perfect for boiling, smashing, and roasting until irresistibly crispy.
- Oil – I prefer avocado or tallow with roasting. Tossing in oil helps the potatoes crisp up beautifully in the oven.
- Salt & pepper – Simple seasonings that enhance every layer of flavor.
- Tzatziki – Adds a cool, creamy finish that coats the crispy potatoes perfectly. Make your own or buy it premade!
- Fresh dill – Brightens the dish and pairs beautifully with the lemon and cucumber flavors.
- Fresh parsley – Adds freshness and color.
- Green onions – A mild onion flavor that complements the herbs without overpowering the dish. You can use both the green and white parts!
- Hummus – Creates a creamy, flavorful base that ties everything together.
- Cucumber – Adds a cool, refreshing crunch. I prefer an English cucumber as it has a thinner skin and less seeds.
- Cherry or grape tomatoes – A pop of sweetness and color. I love the tri-colored packs of tomatoes to add more color, but any variety of cherry or grape tomatoes will work! If needed, you could use a roma tomato. Just slice, remove seeds and dice.
- Red onion – Brings a little bite and freshness. You could also pickle your onions to add even more flavor!
- Feta cheese – Salty, creamy, and a must for Mediterranean flavor. Crumble it over top of add cubes of feta for a richer bite.
- Kalamata olives – Add a rich, briny finish that complements every bite. You can use sliced or whole- just make sure they are pitted.
step-by-step
- boil the potatoes. Add the potatoes to a large pot, cover with water, and bring to a boil. Cook until fork tender, then drain well.
- roast until crispy. Transfer the potatoes to a parchment-lined baking sheet. Drizzle with olive oil and season with salt and pepper. Gently smash each potato using the bottom of a glass or measuring cup, then lightly spray with oil. Roast at 425°F for 40–45 minutes, flipping halfway through, until golden and crispy.
- prepare the herb tzatziki. While the potatoes roast, combine the tzatziki, chopped dill, parsley, and green onions in a large bowl.
- coat the potatoes. Add the hot crispy potatoes to the tzatziki mixture and gently toss until evenly coated.
- assemble the platter. Spread the lemon dill hummus onto a large serving platter. Top with the tzatziki-coated potatoes, then finish with cucumber, cherry tomatoes, red onion, feta, and Kalamata olives.
- serve. Enjoy immediately while the potatoes are still warm and crispy.
For a step-by-step tutorial of crispy smashed greek potatoes, watch my video on Instagram
pro tips for making crispy smashed Greek potatoes
- boil until fork tender: The softer the potatoes are before smashing, the crispier the edges will become once roasted.
- give them space: Spread the potatoes out on the baking sheet so they roast instead of steam. Crowding the pan will keep them from getting crispy.
- don’t skimp on the oil: A light drizzle (or spray) of oil before baking helps create those perfectly golden, crispy edges everyone loves.
- assemble just before serving: For the best texture, toss the warm potatoes with the tzatziki right before serving so they stay crisp.
- customize the toppings: Don’t be afraid to make it your own—pepperoncini, roasted red peppers, artichokes, or chickpeas would all be delicious additions.
variations
- make it a meal: Top with grilled chicken, shrimp, salmon, or steak for a complete dinner.
- swap the hummus: Try roasted garlic, classic, roasted red pepper, or spicy hummus instead of lemon dill.
- add more veggies: Chopped romaine, arugula, or spinach turn this into a hearty salad.
- change the cheese: Goat cheese or crumbled cotija make great alternatives to feta.
- turn up the heat: Finish with crushed red pepper flakes, Calabrian chili, or a drizzle of hot honey for a little kick.
how to store
Store the potatoes, hummus, and fresh toppings separately in airtight containers in the refrigerator for up to 2 days. Reheat the potatoes in the oven or air fryer until crispy, then toss with the tzatziki and assemble with the hummus and fresh toppings just before serving. This helps keep the potatoes crisp and the vegetables fresh.
more recipes to try and LOVE!
Spicy Roasted Carrots with Whipped Feta
If you make this Crispy Smashed Greek Potatoes, I’d love to hear what you think! Leave a comment and rating below, and if you share it on Instagram, tag @forgetthetakeout so I can see. Your support—through reviews, comments, and shares—helps me keep creating and sharing recipes!
Crispy Smashed Greek Potatoes
Ingredients
- 1 1 lb 8 oz bag baby Yukon Gold potatoes
- 1 tablespoon oil
- Salt & pepper for seasoning
- ½ cup tzatziki
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley
- ¼ cup sliced green onions
- 1 10 oz container hummus
For Topping
- Diced cucumber
- Halved cherry tomatoes
- Thinly sliced red onion
- Crumbled feta
- Kalamata olives
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Add the potatoes to a large pot, cover with water, and bring to a boil. Cook until fork-tender, then drain well. Transfer to the baking sheet, drizzle with oil, and season with salt and pepper.
- Using the bottom of a glass or measuring cup, gently smash each potato. (If they stick, place a small piece of parchment paper between the potato and the glass.) Lightly spray the tops with oil and bake for 40–45 minutes, flipping halfway through, until golden and crispy.
- Meanwhile, add the tzatziki, dill, parsley, and green onions to a large bowl and stir to combine.
- Add the crispy potatoes to the bowl and gently toss until evenly coated.
- Spread the hummus onto a serving platter, then top with the potatoes. Finish with cucumber, tomatoes, red onion, feta, and Kalamata olives. Serve immediately.
