These Crispy Smashed Parmesan Potatoes will become your go-to side dish!
Crispy, cheesy, and full of garlic flavor, they take your regular roasted potatoes to the next level.
Perfect for any meal!
Ingredients
For the potatoes:
- 16 baby yellow potatoes
- ½ stick unsalted butter, melted (4 tbsp)
- 1.5 tsp garlic powder
- 1 tbsp Italian seasoning or oregano
- 1 tsp salt, to taste
- ½ cup grated Parmesan cheese
For the yogurt dipping sauce:
- ½ cup plain yogurt
- 1 tsp olive oil
- Salt, to taste
- Fresh or dry dill, to taste
Instructions
Step 1: Boil the baby potatoes in a large pot of water until fully cooked and tender (about 15-20 minutes).
Step 2: Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper.
Mix the melted butter, garlic powder, Italian seasoning, salt, and Parmesan cheese directly on the sheet pan.
Step 3: Place the boiled potatoes on the sheet pan, coat with the butter mixture, and gently smash each one with a glass.
If they stick, use a knife to help them out.
Step 4: Brush the tops with more of the butter and Parmesan mixture. Bake for 30 minutes or until crispy.
Step 5: Let the potatoes cool for a few minutes before serving so they hold their shape.
Step 6: Mix the yogurt, olive oil, salt, and dill in a small bowl to make the dipping sauce. Serve and enjoy!
Frequently Asked Questions (FAQs)
1. What do I do if the potatoes stick to the glass?
Brush the tops with olive oil before smashing, and if they stick, gently help them with a knife.
2. Why are my potatoes breaking when I smash them?
Ensure the potatoes are fully boiled and soft before smashing, as undercooked potatoes will break.
3. Can I make this recipe ahead?
Yes, you can boil the potatoes ahead and refrigerate. Smash and bake just before serving to keep them crispy.
4. Can I use different seasonings?
Feel free to customize the seasoning with paprika, thyme, or rosemary for extra flavor.
5. How do I store leftovers?
Store in an airtight container in the fridge for up to 2 days. Reheat in the oven to keep them crispy.
Crispy Parmesan Potatoes
Ingredients
For the potatoes:
- 16 baby yellow potatoes
- ½ stick unsalted butter (4 tbsp) melted
- 1.5 tsp garlic powder
- 1 tbsp Italian seasoning or oregano
- 1 tsp salt to taste
- ½ cup grated Parmesan cheese
For the yogurt dipping sauce:
- ½ cup plain yogurt
- 1 tsp olive oil
- Salt to taste
- Fresh or dry dill to taste
Instructions
- Boil the baby potatoes in a large pot of water until fully cooked and tender (about 15-20 minutes).
- Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper.
- Mix the melted butter, garlic powder, Italian seasoning, salt, and Parmesan cheese directly on the sheet pan.
- Place the boiled potatoes on the sheet pan, coat with the butter mixture, and gently smash each one with a glass. If they stick, use a knife to help them out.
- Brush the tops with more of the butter and Parmesan mixture. Bake for 30 minutes or until crispy.
- Let the potatoes cool for a few minutes before serving so they hold their shape.
- Mix the yogurt, olive oil, salt, and dill in a small bowl to make the dipping sauce. Serve and enjoy!
