Description
Crispy Parmesan Smashed Potatoes topped withItalian seasoning and served with a refreshing dill yogurt dipping sauce. Thesemake for a fantastic side dish or appetizer.
Ingredients
Scale
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.
Notes
- Potato Variations: Substitute baby yellow potatoes with baby red potatoes or Yukon Golds if desired.
- Cheese Substitution: Swap Parmesan with Pecorino Romano or a vegan cheese alternative for dietary preferences.
- Vegan Option: Use plant-based butter and vegan yogurt to make this recipe completely vegan.
- Air Fryer Option: Cook the potatoes in an air fryer at 400°F (200°C) for 12–15 minutes for extra crispiness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American