Crispy Smashed Potato Salad with Lemon and Greek Yogurt Dressing

Crispy smashed potato salad in a large serving bowl with fork and lemon wedge, garlic bulb and linen in background.

5 from 1 vote

Crispy Smashed Potato Salad with Lemon and Greek Yogurt Dressing

Crispy Smashed Potato Salad with Lemon and Greek Yogurt Dressing is a golden roasted, herb-packed, crowd-friendly side that delivers crispy edges and creamy flavor in every bite. This smashed potato salad recipe starts with fork-tender potatoes that are smashed, roasted on a sheet pan with olive oil and oregano, then tossed in a creamy Greek yogurt dressing with dill, parsley, and garlic.

Prep Time15

Cook Time40

Total Time55

Course: Side Dish

Cuisine: Greek, Mediterranean

Servings:

Calories: 442kcal

Author: Jami Powell

Equipment

Large Pot
Colander
Large rimmed baking sheet
Mixing Bowl
Small whisk or spoon
Glass or flat-bottom measuring cup (optional, for smashing potatoes)
Microplane or fine grater (for garlic)

Ingredients

Smashed Potatoes

2 pounds yellow potatoes cut into halves or thirds
⅓ cup olive oil
1 teaspoon kosher salt plus more for salting the water
½ teaspoon garlic powder
1 teaspoon dried oregano
½ teaspoon lemon zest optional

Herb Yogurt Sauce

¾ cup Greek yogurt
2 tablespoons mayonnaise
1 tablespoon olive oil
1 tablespoon lemon juice
½ teaspoon lemon zest optional
1 small garlic clove grated
2 tablespoons fresh dill chopped
2 tablespoons fresh parsley chopped
1 tablespoon fresh chives chopped
2 tablespoons green onions sliced
salt to taste

Finishing Touches

½ tablespoon capers drained
extra chopped dill, parsley, and chives
olive oil for drizzling (optional)

Instructions

Place the cut potatoes in a large pot of salted water and bring to a boil. Cook for 10–12 minutes until just fork tender.
Drain the potatoes and let them sit in the colander for about 5 to 10 minutes so excess moisture evaporates. Dry potatoes crisp better in the oven.
Preheat the oven to 450°F. Pour the ⅓ cup olive oil onto a large rimmed baking sheet and spread it across the surface.
Add the parboiled potatoes directly to the pan. Sprinkle with kosher salt, garlic powder, dried oregano, and optional lemon zest. Move the potatoes around in the oil so they are well coated.
Spread them out evenly, then gently press each potato down to about ½ inch thick using the palm of your hand or the bottom of a glass.
Roast for 20 minutes, then carefully flip the potatoes. Drizzle a little more olive oil over the top after flipping to help encourage deeper browning. Continue roasting for another 10 minutes, until the potatoes are golden and crisp.
Switch the oven to broil and cook the potatoes for 2–3 minutes, watching closely, until the edges become deeply golden and crunchy. Remove and let cool.
While the potatoes cool, whisk together the Greek yogurt, mayonnaise, olive oil, lemon juice, optional lemon zest, garlic, dill, parsley, chives, green onions, and a pinch of salt.
Arrange the crispy potatoes on a deep serving platter. Spoon the herb yogurt sauce over the potatoes so the crispy edges stay intact. Scatter the capers and fresh herbs over the top. Finish with a drizzle of olive oil and toss just before serving.

Video

Notes

Cooking Note

For the crispiest smashed potatoes, let them steam dry after boiling so excess moisture evaporates. Spread them out well on the sheet pan with plenty of olive oil. A quick broil at the end helps deepen the golden color and adds extra crunch.

Tips for Best Results

Roast the potatoes at a high temperature so the edges turn golden brown and crisp.
Use plenty of olive oil on the sheet pan to encourage proper browning.
Let the potatoes dry after boiling so they crisp instead of steaming in the oven.
Spoon or lightly toss the dressing with the warm potatoes right before serving so the crispy texture stays intact.

How to Know It’s Ready

The potatoes should be deep golden brown with crispy edges and tender centers. When pierced with a fork, the inside should feel soft while the outside stays crisp.

Nutrition