Smashed Lemon & Dill Potatoes
Move over, potato salad.
Every summer BBQ has that one side dish that somehow steals the spotlight, the thing everyone piles their plate with first and asks for seconds of. For me, this is that dish. Crispy smashed potatoes, tossed in a zesty lemon and dill sauce, and served over a generous swipe of Greek yogurt. It’s fresh, textural, and the kind of food that looks like you’ve gone to more effort than you actually have.
I’ve never been much of a potato salad person. I love the nostalgia of it, but the heavy mayo and sameness of texture never did it for me. I wanted something that still gave that comforting “potato side” moment, but with a bit more crunch, brightness, and energy. Enter…smashed lemon & dill potatoes.
This recipe takes its cues from the Mediterranean table, where food is simple, seasonal, and meant to be shared. It’s that beautiful balance of crispy and creamy, where lemon juice brings the zing, dill adds the fragrance, and the yogurt keeps everything cool and light. It’s my go-to whenever I’m hosting or asked to “just bring a side.”
The secret’s in the texture
What makes these potatoes so addictive is how they’re cooked twice. First boiled until tender, then gently smashed before roasting, creating those perfect golden ridges that catch the lemony olive oil sauce. You get a crispy exterior that’s salty and caramelised, while the inside stays soft and fluffy.
Once they’re roasted, I toss them through a warm dressing made from lemon zest, garlic, olive oil, and fresh dill, flavours that remind me of home. It’s tangy, herby, and the kind of sauce that seeps into every little crack of the potato. If you’ve ever had roasted potatoes that just… fell flat, this step changes everything.
And while the potatoes are the star, the cool Greek yogurt underneath completely transforms the dish. It adds that creamy contrast and turns what could’ve been a simple side into something that feels restaurant-worthy, without the effort.
How to serve them
I love these alongside grilled fish, chicken souvlaki, or even a simple tomato and feta salad. They’re also the perfect BBQ side because they can sit out for a while and still taste amazing, no mayo, no melting, no stress.
If you’re hosting, make them ahead and serve at room temperature. If you’re heading to someone else’s place, warm them in the oven just before you go, then drizzle the lemon sauce over right before serving. I promise, people will hover around the tray.
This dish is exactly what I love about summer cooking, unfussy, full of flavour, and made to share. Just a handful of good ingredients, the right balance of texture, and a squeeze of lemon to bring it all to life.
Smashed Lemon & Dill Potatoes
Serves: 4-6
Prep Time: 10 minutes
Cook Time: 45 minutes
Ingredients:
1kg baby potatoes (or chat potatoes)
2 tbsp olive oil, plus extra for drizzling
Sea salt and cracked black pepper
1 lemon, zested and juiced
2 garlic cloves, finely grated
2 tbsp fresh dill, chopped (plus extra to serve)
3 tbsp Greek yoghurt
Optional: pinch of chilli flakes or smoked paprika for garnish
Method:
Boil the potatoes
Place the potatoes in a large pot of salted water and bring to the boil. Cook for 15–20 minutes, or until tender when pierced with a fork. Drain well and allow them to steam-dry for a few minutes, this helps them crisp up later.Smash and roast
Preheat your oven to 200°C (fan-forced). Line a large baking tray with baking paper. Arrange the potatoes on the tray and gently press each one with the back of a fork or glass until flattened but still intact. Drizzle generously with olive oil and season with salt and pepper.
Roast for 25–30 minutes, flipping halfway, until golden and crisp around the edges.Make the lemon & dill dressing
In a small bowl, whisk together olive oil, lemon juice, zest, garlic, and dill. Season to taste. The dressing should be bright, zippy, and a little punchy, adjust the acidity with more lemon if you like.Assemble
Spread the Greek yoghurt onto a serving platter. Pile the hot, crispy potatoes on top and drizzle over the lemon & dill dressing. Sprinkle with extra dill and a pinch of chilli flakes or paprika if using.: Preheat oven to 170°C (fan). Blitz biscuits into fine crumbs, mix with melted butter, sugar, and salt. Press firmly into a lined 22cm springform pan. Bake for 10 mins, then cool.Filling: Whisk ricotta, mascarpone (if using), and sugar until combined, but don’t overmix. You want it slightly textured, not whipped smooth. Add eggs one at a time, then zest, vanilla, flour, and salt. Pour over crust.
Bake: 160°C for 55–65 mins, until golden around the edges and slightly set in the center (it will firm up as it cools).
Cool: Let cool in oven with the door slightly open, then refrigerate for at least 4 hours (or overnight).
Topping: Simmer blueberries, sugar, and lemon juice for 5 mins, then add cornflour slurry. Stir until glossy and slightly thickened. Cool fully before spooning over cheesecake.
Cooking Notes
Steam-dry the potatoes: This small step helps get that golden crunch when roasting.
Don’t crowd the tray: Give each potato space so they crisp evenly.
Make ahead: You can boil and smash them earlier in the day, then roast just before serving.
For extra crunch: Once roasted, give them a quick blast under the grill for 2–3 minutes.
Serving idea: Top with crumbled feta or a spoonful of green olive tapenade for a Greek mezze twist