Crispy Smashed Potatoes (Print Version)
# Ingredients:
→ To Make Smashed Potatoes
01 -
1 cup Parmesan cheese, freshly shredded
02 -
1 ½ pounds baby potatoes (red or golden)
03 -
½ teaspoon onion powder
04 -
½ teaspoon paprika
05 -
3 tablespoons olive oil
06 -
Salt and pepper, as preferred
07 -
½ teaspoon garlic powder
08 -
2 tablespoons fresh parsley, finely chopped (optional, for topping)
→ To Make the Garlic Dip
09 -
½ cup plain Greek yogurt
10 -
Salt and pepper, adjusted to taste
11 -
½ cup sour cream
12 -
1 clove garlic, finely minced
13 -
1 tablespoon fresh lemon juice
14 -
1 teaspoon dill (dried or fresh, finely chopped)
15 -
1 tablespoon olive oil
# Instructions:
01 -
Fill a big pot with salted water and bring it to a boil. Drop in your baby potatoes and let them simmer for 15-20 minutes, or until a fork slides into them easily. Drain and leave them to cool for a bit.
02 -
Set your oven to 425°F (220°C) to preheat. Either lightly grease a baking tray or cover it with parchment paper.
03 -
Arrange the cooled potatoes on the baking sheet. Use a glass bottom, masher, or heavy spoon to lightly smash each potato. Drizzle olive oil on top, then sprinkle with paprika, garlic powder, onion powder, salt, and pepper.
04 -
Bake the potatoes in your warmed oven for about 20 minutes, giving them a head start to turn golden.
05 -
Scatter shredded Parmesan generously over the partly baked potatoes. Pop them back into the oven for 10-15 more minutes until the cheese is bubbly and the edges have crisped up beautifully.
06 -
Mix together the sour cream, yogurt, garlic, olive oil, lemon juice, and dill in a small bowl. Sprinkle in a pinch of salt and pepper. Let it chill in the fridge for 20 minutes or so to blend the flavors.
07 -
Move the crispy smashed potatoes to a serving dish. Sprinkle parsley on top if you’re using it. Pair them with the chilled dip on the side, and enjoy!
# Notes:
01 -
Keep the potatoes spaced out on the tray—crowding stops them from crisping up well.
02 -
You can tweak the spices to match your tastes.