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Chef Douglas' Smashed Greek Potatoes
Chef Tom Douglas makes a delicious potato side dish! Enjoy this twist on the red potato, it's smashing! You can use any variety of small thin-skinned potatoes in this recipe. Ideally, the potatoes should be about the size of a golf ball or a little smaller. Dried Greek oregano is the most fragrant.
  1. Preheat the oven to 450°F.
  2. Put the potatoes in a roasting pan large enough to hold them in a single layer, and roast them until they are just tender, about 40 to 45 minutes, depending on their size.
  3. When the potatoes feel tender, remove the roasting pan from the oven and place it on top of the stove or on another heat-proof surface.
  4. Using the flat bottom of a sturdy china mug, press down on and flatten each potato, one at a time, right in the roasting pan. A smashed potato should be about ½-inch thick. The potato skin will break, showing some of the white flesh, but the potato should still more or less retain its round shape. Don’t worry if a few of the potatoes break up and fall apart.
  5. Repeat until all the potatoes have been smashed.
  6. Drizzle ¼ cup of the oil over the potatoes, season generously with salt and pepper, and return them to the oven.
  7. Roast the potatoes until they are browned on the bottom, about 25 minutes, then remove them from the oven and turn them over with a large spatula.
  8. Drizzle another ¼ cup oil over the potatoes and return them to the oven. Roast the potatoes until they are browned on the second side, about 25 minutes more, then remove the pan from the oven.
  9. Scatter the oregano and garlic over the surface, season again with salt and pepper, and drizzle them with the remaining 1 tablespoon of oil.
  10. Toss the potatoes with the spatula to distribute the seasonings evenly, then return them to the oven for 5 more minutes. (Roasting time after the potatoes are smashed is about 55 minutes, total time is about 1 hour plus 35 minutes)
  11. Use a spatula to transfer the potatoes to a large platter. Serve immediately.
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