Crispy Greek Lemon Smashed Potatoes
Summary Not available
- 1 potatoes (washed)
- 1 tablespoon oil
- 1 teaspoon oregano
- to taste
- 2 tablespoons butter (melted)
- 2 lemon juice
- 1 tablespoon parsley (chopped)
Bring the potatoes and enough water to cover them by an inch to a boil, reduce the heat and simmer until a fork can easily be pushed into them, about 15-30 minutes depending on the size of the potatoes, before draining them
Place the potatoes on a greased baking sheet and ‘smash’ them by pressing down on them with something like a potato masher, the bottom of a glass or bowl, etc
Brush the potatoes with the oil, sprinkle on the oregano, salt, and pepper and bake them on the top shelf of a preheated 450F/230C oven until golden brown and crispy on top, about 20 minutes
Drizzle on the melted butter and lemon juice before sprinkling on the parsley!
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