Smashed Potatoes Recipe (Print Version)
# Ingredients:
→ For the Smashed Potatoes
01 -
1 ½ lbs baby potatoes (golden or red)
02 -
3 tablespoons olive oil
03 -
½ teaspoon garlic powder
04 -
½ teaspoon onion powder
05 -
½ teaspoon paprika
06 -
Salt and black pepper to taste
07 -
1 cup freshly grated Parmesan cheese
08 -
2 tablespoons chopped fresh parsley (optional, for garnish)
→ For the Garlic Dip
09 -
½ cup sour cream
10 -
½ cup plain Greek yogurt
11 -
1 clove garlic, minced
12 -
1 tablespoon lemon juice (freshly squeezed)
13 -
1 tablespoon olive oil
14 -
1 teaspoon dried dill (or fresh dill, finely chopped)
15 -
Salt and black pepper to taste
# Instructions:
01 -
In a large pot, bring salted water to a boil. Add the baby potatoes and cook for 15-20 minutes, or until fork-tender. Drain and let them cool slightly.
02 -
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or grease it lightly.
03 -
Place the boiled potatoes on the prepared baking sheet. Gently press down on each potato with the bottom of a glass, potato masher, or large spoon to flatten them slightly. Drizzle with olive oil and sprinkle with garlic powder, onion powder, paprika, salt, and black pepper.
04 -
Roast the seasoned potatoes in the preheated oven for 20 minutes.
05 -
Sprinkle the grated Parmesan cheese over the partially baked potatoes. Return them to the oven and bake for an additional 10-15 minutes, or until the edges are crispy and the cheese is golden brown.
06 -
In a small bowl, whisk together sour cream, Greek yogurt, minced garlic, lemon juice, olive oil, and dill. Season with salt and black pepper to taste. Cover and refrigerate for at least 20 minutes to allow the flavors to meld.
07 -
Transfer the crispy smashed potatoes to a serving platter and garnish with chopped parsley if desired. Serve alongside the chilled garlic dip for dipping.
# Notes:
01 -
For extra crispy results, avoid overcrowding the baking sheet when roasting the potatoes.
02 -
Feel free to adjust seasoning based on personal preference.