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Easy Garlic Parmesan Smashed Potatoes – Crispy, Cheesy & Irresistible!

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!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: American, Comfort Food
Ingredients Method Notes

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

Method
 

1. Boil the Potatoes for Soft Interiors
  1. 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
  1. 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
  1. 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
  1. 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
  1. 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.
 

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