Parmesan Smashed Potatoes are a crispy, flavorful side dish that’s perfect for any occasion. These baby potatoes are boiled until tender, smashed, and then baked to a golden, crispy perfection with butter, garlic, and Parmesan. Served with a creamy dill yogurt dipping sauce, they’re a delicious addition to your table. The contrast of the crispy potatoes and the tangy, herbed sauce makes this dish as fun to eat as it is delicious.
Ingredients:
For the Potatoes:
- 16 baby yellow potatoes
- ½ stick unsalted butter, melted (4 tablespoons)
- 1.5 teaspoons garlic powder
- 1 tablespoon Italian seasoning (or oregano)
- 1 teaspoon salt, to taste
- ½ cup grated Parmesan cheese (adjust to taste)
For the Yogurt Dipping Sauce:
- ½ cup plain yogurt
- 1 teaspoon olive oil
- Salt, to taste
- Fresh dill, finely chopped (or dried dill), to taste
Instructions:
- Prepare the Potatoes: Preheat the oven to 425°F (220°C). Fill a sizable pot with water, season generously with salt, and bring it to a rolling boil. Add the baby potatoes and cook until fork-tender, about 10-12 minutes. Drain and let cool slightly.
- Smash the Potatoes: Transfer the cooked potatoes onto a baking sheet that has been lined with parchment paper. Using the bottom of a glass or a potato masher, gently press down on each potato until it flattens slightly but still holds together.
- Season and Add Parmesan: In a petite bowl, combine the melted butter with garlic powder, Italian seasoning, and a pinch of salt, stirring until well blended. Brush each smashed potato generously with the butter mixture. Sprinkle the grated Parmesan cheese over each potato.
- Bake the Potatoes: Bake in the preheated oven for 15-18 minutes or until the edges are crispy and the cheese is golden brown.
- Prepare the Yogurt Dipping Sauce: In a small bowl, combine the plain yogurt, olive oil, salt, and dill. Mix until well combined. Adjust salt and dill to taste.
- Serve: Arrange the crispy Parmesan smashed potatoes on a serving platter and serve hot, with the yogurt dipping sauce on the side.
Conclusion:
These Parmesan Smashed Potatoes are a simple yet flavorful dish that pairs perfectly with the refreshing dill yogurt sauce. The crispy edges and cheesy topping make each bite irresistible, while the cool, tangy dip adds a touch of freshness. This recipe is an excellent option for holiday meals, gatherings, or any occasion that calls for a comforting, crowd-pleasing side.
Parmesan Smashed Potatoes with Creamy Dill Yogurt Sauce
Ingredients
For the Potatoes:
- 16 baby yellow potatoes
- ½ stick unsalted butter melted (4 tablespoons)
- 1.5 teaspoons garlic powder
- 1 tablespoon Italian seasoning or oregano
- 1 teaspoon salt to taste
- ½ cup grated Parmesan cheese adjust to taste
For the Yogurt Dipping Sauce:
- ½ cup plain yogurt
- 1 teaspoon olive oil
- Salt to taste
- Fresh dill finely chopped (or dried dill), to taste
Instructions
- Prepare the Potatoes: Preheat the oven to 425°F (220°C). Fill a sizable pot with water, season generously with salt, and bring it to a rolling boil. Add the baby potatoes and cook until fork-tender, about 10-12 minutes. Drain and let cool slightly.
- Smash the Potatoes: Transfer the cooked potatoes onto a baking sheet that has been lined with parchment paper. Using the bottom of a glass or a potato masher, gently press down on each potato until it flattens slightly but still holds together.
- Season and Add Parmesan: In a petite bowl, combine the melted butter with garlic powder, Italian seasoning, and a pinch of salt, stirring until well blended. Brush each smashed potato generously with the butter mixture. Sprinkle the grated Parmesan cheese over each potato.
- Bake the Potatoes: Bake in the preheated oven for 15-18 minutes or until the edges are crispy and the cheese is golden brown.
- Prepare the Yogurt Dipping Sauce: In a small bowl, combine the plain yogurt, olive oil, salt, and dill. Mix until well combined. Adjust salt and dill to taste.
- Serve: Arrange the crispy Parmesan smashed potatoes on a serving platter and serve hot, with the yogurt dipping sauce on the side.