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Smashed Potato Appetizer

recipes with greek olive oil recipes with spanish rosemary salt

Smashed Potato Appetizer Recipe by New Canaan Olive Oil

I love potatoes, cooked any way, so this recipe naturally is one of my favorites. It is so easy and versatile- plus its great served warm on a chilly winter day.


  • 7-8 small potatoes (more depending on # of guests)
  • 3 tbsp Greek Koroneiki Olive Oil
  • Spanish Rosemary Sea Salt
  • Fresh ground black pepper
  • Greek yogurt or sour cream for dipping


Preheat oven to 350 degrees F. Wash the potatoes, then place them on a baking sheet in the oven for 20-30 minutes or until the are soft in the center. Remove the potatoes and smash them flat until they are about 1/2 inch thick (you can use any strong, flat surface such as a metal spatula). Turn the oven up to 450 degrees F. Drizzle the olive oil over the potatoes, then place back in the oven until they are crispy (5-10 minutes). Remove from the oven, sprinkle with salt and pepper, then serve with Greek yogurt or sour cream on the side for dipping.


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