Crispy Parmesan Smashed Potatoes
Get ready for the ultimate potato experience! These crispy, cheesy smashed potatoes are what comfort food dreams are made of. With perfectly crispy edges and a tender center, each bite is pure potato paradise.
What makes these spuds special? It’s all in the technique. We’re taking baby potatoes, smashing them just right, then coating them in a heavenly mixture of Parmesan, herbs, and butter before crisping them to golden perfection. The result? Crispy-on-the-outside, fluffy-on-the-inside potato bites that’ll have everyone fighting for seconds.
Ingredients
For the Potatoes:
- 16 baby yellow potatoes
- ½ stick (4 tablespoons) unsalted butter, melted
- 1.5 teaspoons garlic powder
- 1 tablespoon Italian seasoning or oregano
- 1 teaspoon salt, or to taste
- ½ cup grated Parmesan cheese
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
Steps
- Fill a large pot with water and add the baby potatoes. Bring to a boil and cook for 15-20 minutes until fork-tender. You should be able to easily pierce them with a fork, but they shouldn’t fall apart.
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. In a small bowl, combine the melted butter, Parmesan cheese, garlic powder, Italian seasoning, and salt.
- Transfer the boiled potatoes to the prepared baking sheet. Pour the butter–Parmesan mixture over the potatoes. Using a clean drinking glass, gently press each potato until it’s about ½-inch thick. Work slowly – if the potato sticks to the glass, use a knife to carefully release it.
- Using a pastry brush, coat the tops of the smashed potatoes with any remaining butter mixture from the pan. This ensures even browning and maximum crispiness.
- Bake for 30 minutes, or until the edges are golden brown and crispy. Look for a deep golden color around the edges and a slightly lighter golden hue on top.
- Remove from oven and let cool for 10-15 minutes. This cooling step is crucial – it allows the potatoes to set and become properly crispy. Serving too soon will result in soft, potentially falling-apart potatoes.
- While the potatoes cool, prepare the dipping sauce: combine all sauce ingredients in a small bowl, stirring until well combined.
