Crispy Smashed Greek Potatoes
These Crispy Smashed Greek Potatoes are everything you love about a Mediterranean platter in one easy dish. Crispy roasted potatoes are tossed in a creamy herb-packed tzatziki, served over lemon dill hummus, and finished with fresh veggies, feta, and olives for the perfect appetizer, side dish, or light meal.
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.
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