If you’re looking for a show-stopping side dish that’ll make everyone at your table swoon, Parmesan Smashed Potatoes with Garlic Dip is destined to become your new go-to favorite. Imagine tender baby potatoes, roasted until their edges are ultra-crispy, showered in golden Parmesan, and served alongside a tangy, creamy garlic dip you’ll want to eat by the spoonful. This recipe is pure comfort food with a gourmet twist, and I can’t wait to walk you through every irresistible bite!
Ingredients You’ll Need
Every component in this recipe is simple, but each one plays a starring role in flavor and texture. From the creamy potatoes to the zesty garlic dip, these ingredients come together to create something greater than the sum of their parts.
- Baby potatoes: These little gems get incredibly tender inside and wonderfully crispy outside—perfect for smashing.
- Olive oil: Helps the potatoes roast up golden brown and adds a lovely richness.
- Salt: Essential for seasoning the potatoes and bringing out all their natural flavors.
- Black pepper: Adds a subtle heat and depth that balances the richness of the cheese.
- Garlic powder: Gives the potatoes a gentle, savory garlic kick without overpowering them.
- Paprika: Adds a hint of smokiness and a beautiful color.
- Grated Parmesan cheese: Melts into crispy, salty perfection on top of each potato.
- Fresh parsley (optional): Sprinkling a bit on top after baking adds freshness and a pop of green.
- Sour cream (for the dip): The creamy base for your dreamy garlic dip.
- Mayonnaise (for the dip): Adds extra silkiness and richness to the dip.
- Minced garlic (for the dip): Brings real-deal garlic flavor to the party—don’t skimp!
- Lemon juice (for the dip): Brightens up the dip and balances the creaminess perfectly.
- Salt and pepper (for the dip): A final touch to make your garlic dip absolutely craveable.
How to Make Parmesan Smashed Potatoes with Garlic Dip
Step 1: Prep the Potatoes
Start by preheating your oven to 425°F (220°C) and lining a baking sheet with parchment paper for easy cleanup. Place your baby potatoes in a large pot, cover them with cold water, and bring to a boil. Let them cook for about 15 to 20 minutes until they’re fork-tender, then drain and let them cool just enough to handle—this is the secret to smashing success!
Step 2: Smash and Season
Transfer the cooked potatoes to your prepared baking sheet. Now, the fun part—take the bottom of a sturdy glass or a potato masher and gently press down on each potato until it bursts open and flattens a bit. Drizzle the tops with olive oil, then sprinkle over the salt, black pepper, garlic powder, and paprika. Each smashed potato becomes a canvas for flavor.
Step 3: Add the Parmesan
This is where the magic happens! Top each potato with a generous pinch of grated Parmesan cheese. The cheese will melt and crisp up in the oven, creating an irresistible golden crust on every potato.
Step 4: Bake Until Crispy
Slide your tray into the oven and bake for 20 to 25 minutes, watching as the potatoes turn golden brown with gloriously crispy edges. If you love extra crunch, pop them under the broiler for another 2 to 3 minutes at the end. The aroma alone will have everyone hovering in the kitchen!
Step 5: Whip Up the Garlic Dip
While the potatoes are getting crispy, mix up your garlic dip. In a small bowl, combine sour cream, mayonnaise, minced garlic, lemon juice, and a pinch of salt and pepper. Stir until smooth and creamy, then let it chill in the fridge until you’re ready to serve. Trust me, it’s the tangy, garlicky dip dreams are made of.
Step 6: Serve and Savor
Arrange your hot Parmesan Smashed Potatoes with Garlic Dip on a platter, sprinkle with fresh parsley if you like, and serve with a generous side of that dreamy dip. Watch them disappear—these are impossible to resist!
How to Serve Parmesan Smashed Potatoes with Garlic Dip
Garnishes
The finishing touches can make all the difference. A sprinkle of chopped fresh parsley not only adds a splash of vibrant green but also a burst of freshness that brightens up the rich, cheesy potatoes. If you’re feeling extra fancy, try a dusting of extra Parmesan or even a pinch of smoked paprika for a pop of color and a hint of smokiness.
Side Dishes
Parmesan Smashed Potatoes with Garlic Dip are a knockout side for everything from grilled chicken to juicy steaks, but they’re also amazing alongside roasted veggies or a simple green salad. Their crispy texture and creamy dip make them the star of any meal, whether it’s a weeknight dinner or a festive gathering.
Creative Ways to Present
For a party-worthy presentation, serve the potatoes on a rustic wooden board with the garlic dip in a pretty bowl in the center. Or, try threading small potatoes onto skewers for an appetizer everyone can grab and dip. You can even tuck these into lunchboxes for a fun, savory treat the next day!
Make Ahead and Storage
Storing Leftovers
If you somehow have leftovers, store the Parmesan Smashed Potatoes with Garlic Dip separately in airtight containers in the refrigerator. The potatoes will keep for up to three days, and the garlic dip stays fresh and flavorful for up to three days as well.
Freezing
While the dip is best enjoyed fresh, you can absolutely freeze the smashed potatoes. Lay them out on a baking sheet to freeze individually, then transfer to a zip-top bag. When you’re ready to eat, just reheat straight from frozen in a hot oven until crispy again.
Reheating
To bring back that irresistible crunch, reheat the potatoes in a 400°F oven for 10 to 15 minutes. The garlic dip can be given a good stir and served chilled, or let it come to room temperature for a silkier texture.
FAQs
Can I use larger potatoes instead of baby potatoes?
Absolutely! Just cut larger potatoes into halves or quarters, making sure they’re all about the same size so they cook evenly and smash well. The technique works just as beautifully, and you’ll get those crispy edges that make Parmesan Smashed Potatoes with Garlic Dip so special.
Is it possible to make the garlic dip ahead of time?
Yes, and in fact, making the garlic dip a few hours ahead lets the flavors meld and intensify. Just keep it covered in the fridge until you’re ready to serve—this makes Parmesan Smashed Potatoes with Garlic Dip even more weeknight-friendly!
Can I make this recipe dairy-free?
Definitely! Substitute dairy-free Parmesan for the cheese, and use your favorite plant-based sour cream and mayo for the dip. The potatoes will still crisp up beautifully, and the garlic dip will be just as creamy and delicious.
How do I get the potatoes extra crispy?
For ultimate crispiness, make sure the potatoes are well-drained and dry before smashing, and don’t skimp on the olive oil. Broiling them for a couple of minutes at the end of baking adds that final crunch that makes Parmesan Smashed Potatoes with Garlic Dip irresistible.
What proteins pair well with these potatoes?
These potatoes are fantastic with roasted or grilled chicken, steak, or even salmon. They also shine as part of a veggie platter or as a hearty addition to a brunch spread. Parmesan Smashed Potatoes with Garlic Dip are truly versatile!
Final Thoughts
There’s just something magical about crisp, cheesy potatoes paired with a bold, creamy dip. Whether you’re making them for a cozy dinner or a lively get-together, Parmesan Smashed Potatoes with Garlic Dip always steal the show. I hope you give this recipe a try and fall in love with every bite—don’t be surprised if it becomes a regular on your table!
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Parmesan Smashed Potatoes with Garlic Dip Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Crispy and flavorful Parmesan Smashed Potatoes served with a creamy garlic dip, perfect as a delicious side dish for any meal. These oven-baked baby potatoes are smashed, seasoned with garlic and paprika, topped with Parmesan cheese, then baked to golden perfection. Paired with a tangy garlic dip made from sour cream and mayonnaise, they make an irresistible appetizer or side.
Ingredients
Potatoes
- 1 1/2 pounds baby potatoes
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/2 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley (optional)
Garlic Dip
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 1 garlic clove, minced
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Preheat and Prepare Potatoes: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking. Place the baby potatoes in a large pot and cover them with water.
- Boil Potatoes: Bring the water to a boil and cook the potatoes for 15–20 minutes or until they are fork-tender, meaning a fork can easily pierce through them.
- Drain and Smash: Drain the potatoes and let them cool slightly. Transfer them onto the lined baking sheet, then gently smash each potato using the bottom of a glass or a potato masher, ensuring they spread out but remain in one piece.
- Season Potatoes: Drizzle the olive oil evenly over the smashed potatoes. Then sprinkle salt, black pepper, garlic powder, and paprika evenly over the potatoes for flavor. Top each potato with a generous pinch of grated Parmesan cheese.
- Bake the Potatoes: Bake the seasoned potatoes in the oven for 20–25 minutes until they are golden brown and crispy around the edges.
- Prepare Garlic Dip: While the potatoes are baking, combine sour cream, mayonnaise, minced garlic, lemon juice, salt, and pepper in a small bowl. Stir until smooth, then chill it until ready to serve to meld the flavors.
- Serve: Serve the hot, crispy smashed potatoes with the chilled garlic dip on the side. Garnish with fresh parsley if desired for a pop of color and fresh flavor.
Notes
- You can use Yukon Gold or red potatoes instead of baby potatoes for a slightly different texture and flavor.
- For extra crispiness, broil the potatoes for 2–3 minutes at the end of baking, watching closely so they don’t burn.
- The garlic dip can be made ahead of time and stored in the refrigerator for up to 3 days, making this a convenient recipe for entertaining.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 recipe with dip
- Calories: 260
- Sugar: 2 g
- Sodium: 430 mg
- Fat: 15 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 9.5 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 15 mg
