smashed potatoes (with lemon and garlic)smashed potatoes (with lemon and garlic)smashed potatoes (with lemon and garlic)smashed potatoes (with lemon and garlic)smashed potatoes (with lemon and garlic)

“SMASHED” ? Yes friends, that’s what I said … BUT WHY ? Because they’re tender on the inside, crispy on the outside … HARD TO MAKE ? Noooooooooo ! DO I HAVE TO BE TOUGH & STRONG TO SMASH THEM ? Stop it. Are they easy to make ? Yesssss ... I made mine with lemon and garlic and olive oil, like a good Greek boy, but you can spice them, herb them up and flavour them to your liking. The wheat semolina I add is also a Greek trick to absorb excess moisture (because we like to add lemon juice) so they’re crispy when you take them out of the oven and not soggy. So, what are you waiting for ? Just do it … These are great with my oven-broiled fish recipe (see recipe here). And if you like potatoes, go check out Stephanie Le's (and her blue hair) website “i am a food blog”, a fellow Canadian food blogger living in Vancouver… now there’s a “chick” who knows and loves her potatoes. She even signs her recipes “made with love and potatoes”. I love that … :) 

smashed potatoes (with lemon and garlic)




  • 500 grams of small or baby potatoes
  • 2 tbsp + 1 tbsp olive oil
  • 1 tbsp coarse wheat semolina (or cornmeal)
  • 1 tbsp lemon juice
  • 1 tbsp + 1 tbsp + 1 tsp coarse sea salt
  • ¼ tsp ground black pepper
  • 1 garlic clove (crushed)
  • 1-2 tbsp fresh aromatic herbs (parsley, rosemary, thyme, oregano, etc.)


  • wash then boil your potatoes (with the skin on) for 15 minutes in water salted with 1 tbsp coarse sea salt, until slightly tender
  • drain and let cool and preheat your oven to 220°C
  • prepare the marinade for brushing with 1 tbsp olive oil, 1 tbsp lemon juice, 1 tsp coarse salt, ¼ tsp ground black pepper, 1 crushed and chopped garlic clove and chopped fresh aromatic herbs, set aside (you’ll only use this marinade towards the end)
  • toss your cooled potatoes with 2 tbsp olive oil and 1 tbsp of coarse salt and 1 tbsp of wheat semolina (or cornmeal)
  • line a baking sheet with baking paper, place your potatoes on the baking sheet and with a heavy and solid water glass, smash them to break the skin and flatten slightly
  • bake for 15 minutes at 220°C and then remove and brush with the lemon-garlic mixture and place back inside the oven for 5-7 minutes and broil at 220°C until golden and browned.