Crispy Smashed Potatoes are a delicious and easy side dish that is perfect for any occasion. The trick is to parboil whole potatoes so that when you smash them, they press easily, but don’t fall apart. The smashed potatoes then get roasted at a high temperature until they’re crispy on the outside and fluffy and tender on the inside.
What takes these potatoes over the top? A generous drizzle of caper dressing. That, along with feta cheese and fresh dill, gives the dish a burst of bright, fresh flavor and acidity that pairs so well with crispy potatoes. My fellow potato lovers are going to be head over heels in love with these!
- Yukon gold potatoes:
- Extra virgin olive oil, Kosher salt, and freshly ground black pepper: To season the potatoes while they roast.
- Lemon zest and juice, shallot, capers, dill, and olive oil are mixed together to make a quick dressing for the potatoes.
- Crumbled feta cheese, sprinkled on top of the crispy potatoes before serving!
How To Make Crispy Smashed Potatoes
- Parboil the potatoes. Cooking the potatoes first in water on a stovetop and then in an oven ensures that the insides remain tender and fluffy, while the exterior can crisp up from the high heat of the oven.
- Smash the potatoes. Once parboiled, smash the potatoes between layers of parchment paper, then transfer to a lined baking sheet. Season with olive oil, Kosher salt, and black pepper.
- Roast the potatoes. Cook at a high heat — about 425F — for 20-30 minutes.
- Make the caper sauce by whisking together olive oil, fresh lemon juice, lemon zest, shallot, capers, and dill.
- Enjoy warm with the caper sauce spooned on top and lots of crumbled feta cheese. Add extra black pepper, then serve immediately!
We recommend Yukon Gold potatoes. While you can use other potatoes, such as Russet potatoes, they won’t hold their shape as well when cooked. Instead, stick to multi-purpose of waxy potatoes.
Make sure to smash them thinly and drizzle them with plenty of olive oil. You can also bake them on a higher temperature for a shorter amount of time. Above all, you must parboil the potatoes first.
Preheat an oven to 425F. Place potatoes in a medium pot, then cover with cool water. Set over high heat, bring to a boil, then cook until tender, about 8-10 minutes (less time for smaller potatoes). Drain, cool for 5-10 minutes, then transfer to a parchment lined baking sheet, leaving a few inches.
- For the crispiest results, make sure to dry the potatoes completely after boiling them.
- Don’t overcrowd the baking sheet. If you need to, bake the potatoes in batches.
- If you want to add extra flavor to your smashed potatoes, try sprinkling them with Parmesan cheese, herbs, or spices before roasting.
Make-Ahead, Leftovers, & Storage
- To make-ahead and reheat: If making in advance, we recommend holding off on adding feta, dill, and any dressing until ready to serve. Place roasted smashed potatoes in an oven that’s preheated to 425F for 5-10 minutes, or until crispy.
- Leftovers and storage: Leftovers will keep for up to 4 days in a fridge in an airtight container.
- To freeze: The smashed roasted potatoes can be frozen for up to 3 months, but you’ll have a better chance of maintaining their crispy texture if you do not freeze them with dressing and feta cheese.
How To Serve
- Serve as a side dish with roast chicken, grilled steak, or roasted salmon.
- Make them a snack or appetizer by pairing them with a creamy dipping sauce like garlic aioli, creamy dill sauce, or sour cream.
- Top with sour cream, chives, and crumbled bacon for loaded smashed potatoes.
- They also make a great side dish for burgers, hot dogs, or grilled vegetables.
One bite of these roasted potatoes with feta and dill, and we’re quite certain you’ll become a believer. A truly versatile side dish that goes with just about any protein? These get a big yes from me!
If you make this Crispy Smashed Potatoes recipe, please let us know by leaving a review and rating below!
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Smashed Potatoes with Caper Dressing
- 1½-2 lbs Yukon gold potatoes unpeeled
- 6 Tbsp Tbsp extra virgin olive oil divided
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper plus more for serving
- 1 lemon zested and juiced, about 2 tsp zest and 3 Tbsp juice
- 1 small shallot peeled and finely chopped
- 2 Tbsp capers drained, roughly chopped
- 2 Tbsp fresh dill
- ⅓ cup feta cheese
- Parboil the potatoes. Preheat an oven to 425F. Place potatoes in a medium pot, then cover with cool water. Set over high heat, bring to a boil, then cook until tender, about 8-10 minutes. Drain, cool for 5-10 minutes, then transfer to a parchment lined baking sheet, leaving a few inches.
- Smash the potatoes. Place a piece of parchment paper on top of the potatoes, then use a large cup to press down firmly, smashing each potato individually so they are about ¼-½-inch thick. It’s ok if small pieces break off, but in general you want them to remain intact. Remove the top piece of parchment paper, discard, then drizzle potatoes with 2 Tbsp olive oil, 1 tsp Kosher salt, and ¼ tsp black pepper.
- Roast the potatoes. Transfer to the preheated oven and roast for 20-30 minutes (this depends on the size and thickness of the potatoes), or until the edges are crispy, but the centers remain tender and fluffy.
- Make the caper sauce. In a small bowl, whisk together ¼ cup extra virgin olive oil, 3 Tbsp fresh lemon juice, 2 tsp lemon zest, 1 finely chopped shallot, 2 Tbsp chopped capers, and 2 Tbsp chopped dill. Stir well.
- Serve warm! Drizzle the caper sauce over the potatoes, then garnish with feta cheese and freshly cracked black pepper. Serve immediately!
- To reheat: Place in an oven preheated to 425F for 5-10 minutes until crispy again.
- Leftovers will keep for up to 4 days in a fridge in an airtight container.
Photography by: Jo Harding.