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Smashed Potato Appetizer

ByElena Paravantes, MS, RD

Smashed Roasted Potatoes

I first made this recipe a few months ago and ever since I have made it numerous times as an appetizer and it is delicious, crunchy on the outside and soft on the inside. The ingredients are only two and of course staples of the Mediterranean diet and Greek cuisine: potatoes and olive oil. Inspired by a recipe here, I simplified them even more to resemble the classic Greek style fried potatoes (patates tiganites) in flavor and texture, but without the frying.

Prep time is minimal, but you need to roast them for abit. Serve with some plain thick Greek yogurt for dipping and these will be gone in a flash.

Smashed Potatoes

INGREDIENTS

  • 7-8 small potatoes
  • 3 tablespoons olive oil
  • thick salt
  • pepper
  • Greek yogurt for dipping

DIRECTIONS

1. Preheat oven at 350 degrees Fahrenheit (180 Celsius).

2. Scrub and wash 7-8 small potatoes and bake them in the oven for about 20-40 minutes (depends on the potato), until you can pierce them with a fork fairly easy.

3. Remove them, wait 5 minutes and smash them with a flat mug or wide glass until they are about a ½ inch thick. Drizzle a bit of olive oil on each potato (you can measure about 1 teaspoon for each).

4. Increase the temperature to 450 degrees Fahrenheit (230 Celsius) and bake till the outside is crunchy. I also turn on the fan for 5 minutes to get them crunchy.

5. Remove from oven sprinkle with thick salt and freshly ground pepper and serve.

Photo by Elena Paravantes

Elena Paravantes, MS, RDN is a Registered Dietitian Nutritionist by the U.S. Commission on Dietetic Registration (CDR). She is an expert on the Mediterranean Diet. She has been active as a clinician, consultant, author and lecturer for 20 years, both in the U.S. and Greece. An expert on the Greek Mediterranean Diet, her interviews and articles have been published in many publications including CNN, U.S. News and World Report, Prevention, NPR, and Shape. Elena has collaborated with a number of organizations including Loyola University, Yale University, University of Missouri, Louisiana State University, and the American College of Greece. Elena earned her Bachelor of Science in Human Nutrition and Dietetics and her Bachelor of Liberal Arts and Sciences in Psychology from the University of Illinois at Chicago. She holds has a Master’s Degree of Science in Health Management.

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8 Comments

  1. These crispy, roasted potatoes are an excellent addition to any table as a side dish, not just as an appetizer! They’re a much healthier alternative to French fries and potato chips, too. I also like to dip my potatoes in Tzatziki, the traditional Greek yogurt dip, as an alternative to plain yogurt.

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  2. These potatoes look delicious! Olive oil being used once again for a tasty and healthy dish. Thanks Elena for the recipe.

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  4. Elena, I cook and bake potatoes in every which way. My children and grand children love them. I have to say that I never saw them made this way. Never had the idea to make them either. Definitely trying them. We prefer the golden Yukon, but I can even see the sweet potatoes or yams prepared this way.

    Thanks for the idea!

    Happy cooking!

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  5. Elena, I’m sure you have seen this recipe in many forms and variations on the web. The Pioneer Woman blog was my first encounter: http://thepioneerwoman.com/cooking/2008/06/crash-hot-potatoes/ She boils them first instead of baking twice. I change them each time by changing the fresh herbs (rosemary, thyme). Also, as a southern girl, I put a dab of sour cream on top (instead of the yogurt as a dip) then sprinkle them with chives. Makes a great side dish. These are a favorite request for the hubby. Always love your posts! Janice

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