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
Scale
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
