Description
Golden, crispy smashed potatoes with a nutty Parmesan crust and a creamy garlic dill dip—this dish is a game-changer! These Crispy Parmesan Smashed Potatoes are the perfect side dish, appetizer, or snack. With crunchy edges, soft interiors, and a refreshing tangy dip, this easy recipe is packed with flavor and texture. Whether you’re serving them at a gathering or enjoying them as a side, they’re guaranteed to be a hit!
Ingredients
For the Smashed Potatoes:
- 1 ½ lbs baby potatoes (golden or red)
- 3 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- Salt and black pepper to taste
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (optional, for garnish)
For the Garlic Dill Dip:
-
- ½ cup sour cream
- ½ cup plain Greek yogurt
- 1 clove garlic, minced
- 1 tablespoon lemon juice (freshly squeezed)
- 1 tablespoon olive oil
- 1 teaspoon dried dill (or fresh dill, finely chopped)
- Salt and black pepper to taste
Instructions
1. Boil the Potatoes for Soft Interiors
Bring a large pot of salted water to a boil and add the baby potatoes. Cook for 15-20 minutes until fork-tender but not falling apart. Drain and let them cool slightly.
2. Smash for Maximum Crispiness
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Place the boiled potatoes on the sheet and use the bottom of a glass or potato masher to gently smash them until about ½ inch thick.
3. Season and Bake to Golden Perfection
Drizzle the smashed potatoes with olive oil and season with garlic powder, onion powder, paprika, salt, and black pepper. Sprinkle grated Parmesan cheese on top of each potato. Bake for 20-25 minutes until golden and crispy.
4. Whip Up the Creamy Garlic Dill Dip
While the potatoes bake, mix together sour cream, Greek yogurt, garlic, lemon juice, olive oil, dill, salt, and black pepper in a bowl. Stir until smooth and creamy. Refrigerate until ready to serve.
5. Garnish and Serve
Remove the potatoes from the oven and sprinkle with chopped fresh parsley for a burst of color and freshness. Serve immediately with the chilled garlic dill dip on the side.
Notes
-
- For extra crispiness, let the smashed potatoes rest for 5 minutes before baking to allow the edges to dry slightly.
- You can use cheddar, feta, or pecorino instead of Parmesan for a different flavor profile.
- Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 375°F (190°C) for best results.
- Make the dip ahead of time and refrigerate for up to 3 days for even better flavor.
- For a dairy-free version, skip the Parmesan or use a plant-based alternative.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish, Appetizer
- Method: Oven-Baked
- Cuisine: American, Comfort Food