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Greek Smashed Potatoes with Feta and Lots of Dill

Name: Greek Smashed Potatoes with Feta and Lots of Dill
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 6
Cuisine: American
Ingredients: 2 lb. yellow mini potatoes (small to medium size); 1/3 cup extra virgin olive oil; zest from one lemon; 1 tsp dried oregano; 3/4 tsp kosher salt; 1/2 tsp dried thyme; 1/2 tsp garlic powder; 1/4 tsp sumac; 150 g/6 oz. feta cheese, crumbled (about 1 1/2 cups); 2-3 tbsps fresh dill, chopped

Byjaclyn May 13, 2026

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These ultra crispy Greek smashed potatoes are a delicious hands-free side bursting with Mediterranean flavours.

If you’re looking for a new way to enjoy smashed potatoes, you’ve gotta try these Greek inspired smashed potatoes. The potatoes are boiled, smashed and then roasted with a lemony olive oil infused with oregano, thyme, garlic and sumac. Once the potatoes are crispy, they’re topped with crumbly feta and a hefty handful of fresh dill. Serve them hot from the oven with your main and watch them disappear.

Greek smashed potatoes on a platter with dill and feta.

Ingredients

To make these crispy Greek inspired smashed potatoes, here’s what you’ll need:

yellow mini potatoes (small to medium size)
extra virgin olive oil
lemon
dried oregano
kosher salt
dried thyme
garlic powder
sumac
feta cheese
fresh dill

How to Make Crispy Greek Smashed Potatoes

Preheat the oven to 450℉.

Bring a large pot of salted water to a boil. Add the potatoes and cook until fork tender, about 13 to 15 minutes.

In a small bowl, mix together the oil, lemon zest, oregano, salt, thyme, garlic powder and sumac.

oil, lemon and herbs mixed together in a bowl.

Drain the potatoes and let them cool slightly and then transfer to a large baking sheet lined with parchment paper. Use the bottom of a glass jar or cup to press down on the potatoes to smash them into flat patties. Drizzle the oil mixture evenly over the potatoes.

smashed potatoes with herb oil drizzled on top.

Transfer to the oven and bake for 30 to 35 minutes, until deeply browned and crispy. Add the potatoes to plates (or a platter) and top with feta and dill. Serve and enjoy!

Greek smashed potatoes on a baking sheet.

Tips

Roast at a moderately high heat: I find roasting smashed potatoes at a higher temperature results in the best tasting, crispy and browned potatoes.
Season generously: potatoes soak up everything, so salting the boiling water as well as the potatoes themselves is key. ‍
Use a large baking sheet: if you want to fit all of the Greek smashed potatoes on one baking sheet, you need a good one (and a large one). These are the large baking sheets I have and love them.

Serving & Storage

These Greek smashed potatoes taste best when enjoyed fresh.

Leftovers: store potatoes and feta/dill separately if possible. Store in sealed containers in the fridge for up to three days.

Reheat: place the potatoes on a lined baking sheet and heat in the oven at 375℉ until warmed through, about ten minutes. Top with feta and dill.

Prep ahead: the potatoes can be boiled ahead and then smashed and baked fresh. Or you can also smash and bake the potatoes in advance and then reheat them in the oven before serving. Top with dill and feta once they’re done.

Ingredients and Products I Recommend

Kosher salt: I exclusively use Diamond Crystal kosher salt for all of my recipes. I prefer the texture, taste and consistency of this brand and highly recommend it for everyday cooking.

Sumac: the perfect citrusy, tart and tangy spice that I love using in Mediterranean and Middle Eastern recipes.

Large Baking Sheet: I love these large baking sheets as they’re easy to clean, large, and evenly cook your food. Plus they’re made from stainless steel. They also come with racks which are really helpful when you’re cooking or baking something that needs to be elevated to get crispy, like chicken wings.