Description
Crispy Parmesan Smashed Potatoes served with a flavorful garlic dip, perfect as a satisfying side dish or appetizer. These baby potatoes are boiled until tender, smashed flat, coated with a blend of olive oil, Parmesan, and herbs, then baked to golden perfection. The creamy garlic dip adds a zesty complement, making this dish irresistible and easy to prepare.
Ingredients
Scale
Potatoes
- 1½ pounds baby potatoes (red or gold)
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ cup grated Parmesan cheese
- Chopped fresh parsley for garnish
Garlic Dip
- ½ cup sour cream
- ¼ cup mayonnaise
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- 1 tablespoon chopped chives (optional)
Instructions
- Preheat and Prepare Baking Sheet: Preheat the oven to 425°F and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Boil Potatoes: Place the baby potatoes in salted boiling water and cook for 15–20 minutes, or until they are fork-tender, meaning a fork easily pierces through without resistance.
- Drain and Cool Potatoes: Drain the potatoes and allow them to cool slightly so they are easier to handle for smashing.
- Smash Potatoes: Transfer the potatoes to the prepared baking sheet. Using the bottom of a glass or a flat object, gently press each potato until it flattens but stays in one piece.
- Season and Add Cheese: Drizzle the smashed potatoes with olive oil, then evenly sprinkle salt, black pepper, garlic powder, dried thyme, and grated Parmesan cheese over them for flavor and crispiness.
- Bake the Potatoes: Place the tray in the oven and bake for 20–25 minutes until the potatoes are golden brown and crispy on the edges.
- Prepare Garlic Dip: While the potatoes bake, combine sour cream, mayonnaise, minced garlic, lemon juice, salt, and chopped chives (if using) in a small bowl. Mix well and chill until serving to let flavors meld.
- Finish and Garnish: Once the potatoes are baked, remove them from the oven, sprinkle chopped fresh parsley on top for color and freshness, and serve immediately with the chilled garlic dip on the side.
Notes
- For extra crispiness, broil the potatoes for 2–3 minutes at the end of baking, watching closely to avoid burning.
- You can substitute Greek yogurt for sour cream in the dip for a lighter, tangier flavor.
- The garlic dip also pairs wonderfully with roasted vegetables or grilled chicken, making it versatile beyond potatoes.
