Crispy Smashed Potato Salad

By Lucy Parissi

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, Published Apr 03, 2025

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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!

A vibrant crispy smashed potato salad in a white bowl on a blue surface, featuring spinach, spring onions, herbs and crumbled feta. Two wooden spoons rest on the bowl. A small dish with black and white sesame seeds is beside the bowl, while a light blue cloth accents the scene.

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.

Table of Contents

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

Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!

  1. 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.
  2. 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. 
  3. 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.
  1. 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.
  2. 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.
A vibrant salad with spinach, smashed potatoes, feta cheese, served in a white bowl on a blue surface. Wooden tongs lie in the bowl, and a small dish with mixed seeds is nearby. A light green cloth is beside the bowl.

Serving suggestions

I hope you love my smashed potato salad recipe as much as we do! Please leave a rating ⭐⭐⭐⭐⭐ and share your photos on Instagram with @supergolden88 and the tag #supergoldenbakes

A vibrant crispy smashed potato salad in a white bowl on a blue surface, featuring spinach, spring onions, herbs and crumbled feta. Two wooden spoons rest on the bowl. A small dish with black and white sesame seeds is beside the bowl, while a light blue cloth accents the scene.
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Crispy Smashed Potato Salad with Spinach and Feta

By Lucy Parissi | Supergolden Bakes
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!
Prep Time: 10 minutes
Cook Time: 1 hour
Servings: 6 as a side dish
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Video

Equipment

Ingredients

Smashed Potatoes

  • 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

For the Dressing

  • 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

Chopped Ingredients

  • 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

To serve

  • 2 tsp sesame seeds
  • 2 tsp poppy seeds

Instructions 

  • 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 the potatoes dry in the colander for five minutes.
    2 lbs (900g) potatoes,
  • 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 liberally with olive oil and sprinkle with the salt, pepper, red pepper flakes and dried mint.
    1 tsp salt, ½ tsp ground black pepper, ½ tsp red pepper flakes, ½ tsp dried mint , 3 tbsp olive oil
  • 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 over – they may fall apart!
  • 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.
    3 tbsp extra virgin olive oil, 1 tbsp lemon juice, 1 tsp red wine vinegar, 2 cloves garlic, zest of 1 lemon, ½ tsp salt, ½ tsp red pepper flakes
  • Chop the spinach, spring onions, parsley and dill when the potatoes are nearly ready.
    4 cups (120g) baby spinach, 1 bunch spring onions, ½ cup (30g) chopped parsley, 3 tbsp chopped dill
  • Add the smashed potatoes 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!
    7 oz (200g) feta cheese, crumbled, 2 tsp sesame seeds, 2 tsp poppy seeds

Notes

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 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.
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