Name: Crispy Smashed Potato Salad
Prep time: 10 min
Cook time: 1 h
Yield: 6 as a side dish
Ingredients: 2 lbs (900g) potatoes, (medium or baby potatoes, scrubbed); 3 tbsp olive oil (, or as needed); 1 tsp salt (, I used flaky sea salt); ½ tsp ground black pepper; ½ tsp red pepper flakes; ½ tsp dried mint (or Italian seasoning); 3 tbsp extra virgin olive oil; 1 tbsp lemon juice (, or to taste); 1 tsp red wine vinegar; 2 cloves garlic (, minced); zest of 1 lemon; ½ tsp salt; ½ tsp red pepper flakes; 4 cups (120g) baby spinach (, chopped); 1 bunch spring onions (, finely chopped); ½ cup (30g) chopped parsley; 3 tbsp chopped dill; 7 oz (200g) feta cheese, crumbled; 2 tsp sesame seeds; 2 tsp poppy seeds

Crispy Smashed Potato Salad – level up your salad game with this delicious twist on classic potato salad. With crisp smashed potatoes, spinach, herbs, feta cheese and a delicious Greek dressing, this spinach pie inspired salad is the perfect side dish you can’t get enough of!

Ok guys, two questions.

1. Do you love smashed potatoes?

2. Are a spanakopita lover?

If your answer is yes, boy is this crispy smashed potato salad recipe for you! It combines most of ingredients of classic Greek spinach pie with crispy crunchy smashed potatoes. The contrast of flavor and texture takes this recipe to a whole other level of deliciousness!

This easy side dish is guaranteed to steal the show at your next dinner party but is hearty enough to serve on its own for lunch. And with all its Mediterranean flavors, it is perfect for adding to your Easter menu or your next barbecue.

A baking sheet with nine golden-brown smashed potatoes, seasoned with herbs and spices, on parchment paper. The bluish surface beneath the tray adds contrast to the crispy potatoes.

Smashed Potato Salad Ingredients

You can cook your smashed potatoes in the oven or the air fryer – I have included instructions for both. Time your prep so that the dressing and chopped ingredients are ready once the smashed potatoes are cooked.

You can use baby potatoes or medium floury potatoes such as Yukon Gold or Maris Piper. Baby potatoes take less time to cook but frankly this salad can be made with most types of potatoes!

The dressing is made with extra virgin olive oil, minced garlic, red wine vinegar, salt, red pepper flakes, dried mint, lemon juice and zest.

Our chopped ingredients are baby spinach, spring onions, parsley, dill and Greek feta cheese. I also added sesame and poppy seeds for some added texture – taking inspiration from my spanakopita recipe once more.

A variety of labeled ingredients on a table includes vinegar, lemon, olive oil, potatoes, spinach, feta cheese, spring onions, parsley, dill, and seasonings such as red pepper flakes, salt, and dried mint.

How to Make Crispy Smashed Potato Salad

Start by boiling the potatoes until they are tender. Simply add the potatoes to a large pot of water, bring to the boil and cook until the potatoes are soft and you can easily pierce them with a knife. Drain the water and let them dry in the colander for five minutes.
Preheat the oven to 400°F / 200°C. Line a roasting tray with baking paper and drizzle with olive oil. Place the potatoes on the tray, spaced apart, and smash them flat using a heavy glass, fork or potato masher. Drizzle with olive oil and sprinkle with salt, pepper, red pepper flakes and dried mint.
Roast the potatoes for 35-40 minutes, or until they are crisp and golden brown. Larger potatoes may take up to 50 minutes to get properly crunchy. Don’t try to flip the potatoes while they are roasting btw – they may fall apart!

Left image: A hand smashing boiled potatoes on a baking sheet with a glass. Right image: Golden, crispy smashed potatoes cooling on a wire rack.

Combine all the ingredients for the marinade in a bowl or place in a small jar and give it a good shake. Have a little taste to check whether you want to adjust the seasoning. Chop the spinach, spring onions, parsley and dill when the potatoes are nearly ready.
Take the potatoes out of the oven and leave them to cool down slightly. Add them to a large salad bowl together with the chopped ingredients. Top with crumbled feta cheese and drizzle with half of the dressing. Toss well to combine, drizzle with remaining dressing and sprinkle with the sesame and poppy seeds. Serve and enjoy!

A four-part collage showing a salad preparation. Top left: dressing being mixed in a bowl. Top right: roasted smashed potatoes. Bottom left: salad with greens and feta. Bottom right: dressing being poured over the salad.

Air Fryer Instructions

To make smashed potatoes in the air fryer, boil the potatoes until soft and leave them to dry for five minutes. Preheat the air fryer to 400°F / 200°C and line the basket with a silicone mat or baking paper. Place the potatoes in the basket, spaced slightly apart, and smash them flat.

Cook until the potatoes are golden and crisp – about 20-30 minutes depending on their size (do not flip them). Depending on the size of your air fryer, you may need to cook the potatoes in batches.

Recipe Notes

For a creamier version of this smashed potato salad, replace the dressing with my whipped cottage cheese dip!
Leftovers will keep for a day in the fridge but this salad is at its best while its freshly made.
Replace the feta cheese with a plant-based alternative for a vegan version of this recipe.