Description
Parmesan Smashed Potatoes with Garlic Dip are crispy, golden baby potatoes seasoned with garlic powder, Parmesan, and fresh parsley, served alongside a creamy, tangy garlic dip. This comforting side dish combines boiling and baking techniques to achieve tender interiors and crunchy exteriors, perfect for appetizers or sides.
Ingredients
Scale
Potatoes
- 1½ lbs baby potatoes
- 2 tablespoons olive oil
- 2 tablespoons melted butter
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- â…“ cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
Garlic Dip
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- 1 tablespoon chopped chives or parsley
Instructions
- Preheat and Boil Potatoes: Preheat your oven to 425°F (220°C). Meanwhile, place the baby potatoes in a pot of salted water and boil for 15–20 minutes until they are fork-tender.
- Drain and Smash: Drain the potatoes and let them cool slightly. Line a baking sheet with parchment paper and arrange the potatoes on it. Using the bottom of a glass or measuring cup, gently smash each potato until it is slightly flattened but still holds together.
- Season and Bake: Drizzle the smashed potatoes with olive oil and melted butter. Sprinkle evenly with garlic powder, salt, black pepper, and grated Parmesan cheese. Bake in the preheated oven for 20–25 minutes or until golden brown and crispy on the edges.
- Prepare Garlic Dip: While the potatoes bake, combine sour cream, mayonnaise, minced garlic, lemon juice, salt, and chopped chives or parsley in a small bowl. Stir well and refrigerate until ready to serve.
- Finish and Serve: Optionally, broil the potatoes for the last 2–3 minutes to enhance crispiness. Remove the potatoes from the oven, sprinkle with fresh parsley, and serve hot with the chilled garlic dip on the side.
Notes
- For extra crispiness, broil the smashed potatoes for the last 2–3 minutes of baking.
- Yukon gold or red potatoes work best for this recipe.
- The garlic dip can be made a day ahead for even better flavor.
