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I think if there was ever a potato side dish to make, this is it.

Crispy Oregano Smashed Potatoes with Feta and Lemon | @hbharvest

There’s nothing not to love about these crispy oregano smashed potatoes with feta and lemon…and yes, the title pretty much tells you everything you need to know. These are simple, but so mouth wateringly delicious and addicting, I mean, addictingly good.

As I mentioned in yesterday, an Easter side dish is on the menu today, and honestly I cannot think of a better one than these potatoes. Plus, they carry on this whole Greek inspired Easter menu I have going this week…hello to this Meze Platter and roasted rack of lamb. And while this croissant french toast is not Greek, it will make for the perfect Easter brunch…I mean, if you’re looking for an idea. ?

I don’t know what it is about simple potatoes recipes, but they are the ones I’m constantly making over and over for my family. Even if it’s just simply potatoes, salt and pepper, my family goes crazy for them. We all love roasted potatoes, but oddly I don’t have many of them on the site!

Clearly this needs to change ASAP, starting with this recipe.

Crispy Oregano Smashed Potatoes with Feta and Lemon | @hbharvest

Crispy Oregano Smashed Potatoes with Feta and Lemon | @hbharvest

This combo of flavors is one I just cannot get enough of, and while these potatoes are simple, and the flavors well-known, I feel like this recipe is just a little more special than all the rest out there. Oregano is the picture perfect herb to pair with roasted potatoes. It holds up well to the cooking time and adds just the right amount of flavor without completely overpower everything else.

Then there’s the whole roasted lemon thing going on. I feel like a lot of you might be weirded out about actually eating the lemon, but when roasted and finely chopped it adds SO much to this recipe. Here’s how it works. Simply roast the lemon alongside the potatoes and then finely chop to make into somewhat of a vinaigrette by adding a little olive oil, fresh basil, salt and pepper. The vinaigrette then gets drizzled over the roasted potatoes and feta, just like you’d drizzle dressing on a salad. You guys, these ingredients together are just the best of the best flavor wise. All that said, if the whole roasted lemon is just totally freaking you out, no worries, just don’t add it! While I personally love the flavor, it’s most definitely not a must, and the potatoes are going to be amazing with or without it, so do what you please!

Crispy Oregano Smashed Potatoes with Feta and Lemon | @hbharvest

And as if that was not enough, there’s the feta, which I feel needs zero explanation…but since it’s me, and I like to ramble, here I go. The feta is tangy and salty and balances out the tart lemon flavors. OkOK and come on, we all know potatoes and salt go hand in hand (umm potato chips…french fries…+ plenty of salt) so feta is the perfect addition for a pile of crispy roasted smashed potatoes. <–trust me.

PS. there is maybe just a smidge of parmesan in here too.

I used a mix of baby Yukon Gold and red skin potatoes. I like the color from the red skins and the textures of the Yukon. Any baby potato will work though, just try to find some that are all similar in size so they cook up at the same times. These potatoes work great to make in advance. Just roast them, smash them and then finish cooking just before you’re ready to serve…and um, yes, these are still almost as delicious at room temp…ok, and late snacking has maybe even happened once or twice as well.

Sorry not sorry.

So have I convinced you?!

I’m desperately hoping so because like I’ve mentioned a million times over now, I LOVE these potatoes. They’re complete comfort food, yet they feel so perfect for spring!

The major bonus here? These potatoes look super pretty on the table when topped with the fresh basil and feta, cool, cool. Easter dinner here we come…

Crispy Oregano Smashed Potatoes with Feta and Lemon | @hbharvest

Crispy Oregano Smashed Potatoes with Feta and Lemon

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6 servings
Calories Per Serving: 283 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • 1. Preheat the oven to 425 degrees F.
    2. On a large baking sheet, toss together the potatoes, lemon, 1 tablespoon olive oil and a small pinch of salt. Transfer to the oven and roast 20 minutes or until the potatoes are fork tender. Remove the lemon from the pan and then use the back of a spatula or a fork to gently press down on the potatoes, smashing them to about 1/4 inch thickness.
    3. In a small bowl combine 2 tablespoons olive oil, the garlic and oregano. Spoon the mix evenly over the smashed potatoes. Season with salt and pepper. Sprinkle with parmesan. Return the potatoes to the oven and roast another 20-25 minutes or until golden and crisp. 
    4. Meanwhile, finely chop the roasted lemon (peel and all) and add to a small bowl along with the remaining 2 tablespoons olive oil, the basil, and a pinch of salt. 
    5. Drizzle the potatoes with lemon mixture and serve with feta. Eat!


*inspired by Delicious Magazine April 2017 Issue.
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Crispy Oregano Smashed Potatoes with Feta and Lemon | @hbharvest

But first dessert tomorrow…mwahahaha.

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  1. What recipes do you put with this? I have made this several times and love it but throwing a dinner party and want to make sure I pair it correctly.

  2. Made these for a party…. Sorry but they just didn’t make the cut. All the ingredients sounded great, but cook times were way off! They were very greasy with all the oil the recipe calls for.

    But LOVE all your other recipes!

    1. Awh, I am so sorry these did not work for you Michelle! Since I live in the mountains, it is hard to get the cooking times exactly right for people living at lower elevations. I am really glad you like my other recipes, and hope you continue to enjoy those!

  3. Nice post. I wwas checking continuously this blog and I amm inspired!
    Extremely useful information specially thee final section 🙂 I handle such
    info much. I used to be looking for this certain info for
    a very lengthy time. Thanks and best of luck.

  4. I usually bake the potato slides in the oven along with tomatoes & onions at the bottom & chicken pieces on the top which was marinated in the barbecue souce all night ?.

    I liked your recipe, I will definitely give it a try.

    thanks for sharing.

  5. Just made these alongside sea bass and samphire. THEY WERE AMAZING! There were two of us, we ate the lot and could totally go for more.
    My husband bloody loves it when I tell him that dinner is by Half Baked!

  6. OMG! The potatoes look amazing. I’m usually not a big potatoes fan, but you might convince me with these potatoes!

  7. Ohhhhh man. I’m going to be using these for grilling season, too. Such beautiful flavors and colors. You’re very good at color in your photographs. I can tell you have a vision that you’re working towards. It shows in your consistency. 😀

  8. Yum! I love all these Greek flavors together with the potatoes, and this is a perfect pairing for the lamb!

  9. Oh, wonderful, too bad I cannot eat potatoes anymore. I used to love the simple roasted ones straight from the embers but since I discovered the sweet potatoes = batatas, I am going to use them as a substitute and I believe it will be even more delicious! I love love love Feta (or any other cheese – I am cheese addict) and the pairing with lemon and oregano is pure genius! Cannot wait to try this and enjoy it in full as a main dish! Because I don’t think that you need anything else with this dish – it needs to be the main star!

  10. Would love to try this and I really do feel that I need some more innovative potato side dishes ! And thanks for posting so many vegetarian dishes ?

      1. Hi Tieghan,

        I loved this recipe first of all! I had two feedback from my guests about it and wanted to check with you if you would suggest any tips to correct these. First of all some fresh oregano was too cooked and tasted a little bitter. Maybe this can be solved with putting the oregano on after the first roast? And secondly i couldnt taste the lemon much. Do you have any idea why this may be? Thanks!!

        1. Hey Seben,
          Wonderful! I am so glad to hear that this recipe was enjoyed, thanks so much for making it! You could definitely add the oregano later in the baking process and your could also add more lemon to your liking. xTieghan

  11. Side dish?? Honey, this is about to be my main dish. These look and sound addictively good, gorgeous photos too btw!

  12. We do a version of these here in Portugal – minus feta!! – to serve with codfish or octupus cooked on the grill, and it is one of my favourite ways of eating potatoes. We call them “batatas a murro” which translates to fist punched potatoes, as you’re supposed to fist punch them, not use the fork, eheh, we portuguese are brutes!! These would be perfect with lamb, alright!!

    1. Haha, wow that sounds so fun and delicious! Those dishes sound so fun! Also more than perfect with lamb!