Greek Smashed Potatoes Recipe

Jun 22 2021
There are so many ways to prep potatoes, but smashing and topping them with tasty stuff might be our favorite. The fresh flavors & melty cheeses are YUM, and the yogurt-dill sauce takes it to a whole new level…

Hungry Girl's Healthy Greek Smashed Potatoes Recipe

Print Greek Smashed Potatoes Print

1/4th of recipe: 216 calories, 6g total fat (3g sat. fat), 459mg sodium, 30.5g carbs, 3g fiber, 4g sugars, 11.5g protein

Prep: 15 minutes
Cook: 1 hour


1 1/2 lbs. baby red potatoes, scrubbed clean

3/4 tsp. garlic powder

1/4 tsp. each salt and black pepper

1/2 cup shredded part-skim mozzarella cheese

1/4 cup crumbled feta cheese

1/2 cup fat-free plain Greek yogurt

2 tbsp. chopped fresh dill, or more for topping

1/8 tsp. lemon juice

1/2 cup seeded and chopped tomatoes

1/4 cup sliced black or Kalamata olives


Preheat oven to 450ºF. Spray a baking sheet with nonstick spray.

Bring a large pot of water to a boil. Add potatoes. Once returned to a boil, reduce heat to medium. Cook until tender, 15–20 minutes.

Drain and dry potatoes. Place on the baking sheet. With a fork or potato masher, smash until flat.

Spray with nonstick spray, and sprinkle with 1/2 tsp. garlic powder, salt, and pepper. Bake until golden brown and crispy, about 20 minutes.

Top with mozzarella and 3 tbsp. feta. Bake until mozzarella has melted, 1–2 minutes.

In a small bowl, combine yogurt, dill, lemon juice, remaining 1/4 tsp. garlic powder, and remaining 1 tbsp. feta. Mix well.

Dollop yogurt mixture over potatoes. Top with tomatoes and olives.


HG Tip: If your potatoes are on the larger side, slice them in half before boiling.

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Chew on this:

Hooray! It's June 22nd, National Onion Rings Day. It's been a while since we last made our famous baked onion rings… Preheat the oven!

Quick! Click "Send to a Friend," and pass this recipe along before you forget. (It happens.)


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