Description
Crunchy on the outside and tender on the inside, these Parmesan Smashed Potatoes are a flavorful side dish perfect for any meal. With a crispy roasted crust seasoned with garlic, herbs, and Parmesan cheese, paired with a creamy garlic dip, this recipe is quick, easy, and packed with savory goodness that everyone will love.
Ingredients
Scale
Potatoes
- 1 ½ pounds baby gold potatoes
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ½ cup freshly grated Parmesan cheese
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Garlic Dip
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 garlic clove (minced)
- 1 teaspoon lemon juice
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Boil the Potatoes: Place the baby gold potatoes in a pot of salted water and boil them for 15 to 20 minutes, or until they become fork-tender, which means they’re soft enough to smash but still hold shape.
- Drain and Cool Potatoes: Drain the boiled potatoes well and let them cool slightly so they are safe and easier to handle for smashing.
- Smash the Potatoes: Place the cooled potatoes evenly spaced on the prepared baking sheet. Using the bottom of a glass or measuring cup, gently press down to flatten each potato to about half an inch thick.
- Season and Add Cheese: Drizzle the smashed potatoes with olive oil, then sprinkle evenly with salt, black pepper, garlic powder, onion powder, and dried thyme. Generously top each potato with freshly grated Parmesan cheese for a rich, savory crust.
- Bake Until Crispy: Bake the potatoes in the preheated oven for 20 to 25 minutes, or until the edges turn golden brown and crispy.
- Prepare Garlic Dip: While the potatoes bake, combine sour cream, mayonnaise, minced garlic, lemon juice, salt, and black pepper in a small bowl. Mix well and chill until ready to serve, allowing flavors to meld.
- Optional Broil for Extra Crispiness: For an extra-crispy finish, broil the potatoes under high heat for the last 2 to 3 minutes of baking, watching carefully to prevent burning.
- Garnish and Serve: Once baked, remove the potatoes from the oven, sprinkle with chopped fresh parsley if desired, and serve them hot alongside the chilled garlic dip.
Notes
- You can substitute Greek yogurt for the sour cream in the garlic dip for a tangier and lighter option.
- To achieve extra crispy potatoes, broil them for the last 2 to 3 minutes of baking, but keep a close eye to avoid burning.
- Use baby gold potatoes for the best texture; other small potatoes can work but may require adjusting boiling times.
- This dish pairs wonderfully with grilled meats or as a standalone vegetarian side.
